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A handheld smartphone photo of a Beetroot Salad with roasted beet cubes and English cucumber rounds in a matte white ceramic bowl. (Beetroot Salad)

Beetroot Salad with Roasted Cubes and Crisp English Cucumbers

A visually stunning Beetroot Salad featuring earthy roasted beet cubes, crisp English cucumbers, and a translucent herb vinaigrette. Perfect for a healthy lunch or a vibrant side dish that pops on any table.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs Beets (approx. 3-4 medium) Roasted and cubed (680g)
  • 1 large English Cucumber Sliced into rounds and semi-circles (300g)
  • 1/4 cup Extra Virgin Olive Oil (60ml)
  • 2 tbsp White Wine Vinegar (30ml)
  • 2 tbsp Fresh Dill Sprigs Extra for garnish
  • 2 tbsp Flat-Leaf Parsley Finely chopped
  • 1/2 tsp Cracked Black Pepper Freshly ground
  • 1/2 tsp Sea Salt To taste

Equipment

  • 1 Baking Sheet
  • 1 Aluminum foil
  • 1 Shallow Ceramic Bowl

Method
 

Roasting the Beets
  1. Preheat oven to 400°F (200°C). Scrub beets and wrap individually in foil with a drop of oil.
  2. Place on a baking sheet and roast for 45-60 minutes until tender. Let cool, peel, and cut into 3/4-inch cubes.
Assembly
  1. Slice English cucumbers into thin rounds and semi-circles. Place in a shallow bowl.
  2. Whisk oil, vinegar, and a teaspoon of minced herbs until translucent and green.
  3. Add beet cubes to the bowl. Drizzle with herb oil and toss gently.
  4. Top with plenty of fresh dill, parsley, and cracked black pepper. Serve immediately.

Notes

Roast beets in advance to save time on busy weeknights.
Use a matte white bowl for the best visual contrast and Pinterest appeal.