Description
A vibrant and refreshing salad combining crisp cucumber, earthy roasted beets, and a zesty herb dressing.
Ingredients
Scale
For the Crust:
- 2 medium cucumbers, thinly sliced
- 3 medium beetroots, cooked, peeled, and cubed
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 small red onion, thinly sliced
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Wrap beetroots in foil and roast for 45-60 minutes until tender. Let cool, then peel and cube them.
- In a large bowl, combine the sliced cucumbers, cubed beetroots, and red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, chopped dill, and parsley.
- Pour the herb dressing over the vegetable mixture and toss gently to combine.
- Season generously with salt and freshly ground black pepper. Serve immediately or chill for 30 minutes to let the flavors meld.
Notes
You can customize the seasonings to taste.