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Beet and Cucumber Salad

This salad combines roasted or steamed beets with crisp, raw cucumbers, dressed simply with salt, pepper, and vinegar. The result is a crunchy, earthy dish with vibrant colors and a tangy flavor, showcasing a balance between the tender beets and refreshing cucumbers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Fusion
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium beets peeled and sliced
  • 1 large cucumber peeled and sliced
  • 1 tablespoon vinegar preferably apple cider or white vinegar
  • to taste salt
  • to taste black pepper

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Vegetable peeler
  • Roasting Pan or Steamer
  • Measuring spoons

Method
 

  1. Slice the peeled beets into thin, even rounds or matchsticks using a chef's knife and cutting board. Arrange the slices in a bowl.
  2. Peeled the cucumber and cut into similar thin slices or matchsticks. Add the cucumber slices to the bowl with the beets.
  3. Drizzle the vinegar over the sliced vegetables. Season with salt and freshly ground black pepper to taste. Toss gently to combine and coat all the ingredients evenly.
  4. Let the mixture sit at room temperature for about 5 minutes to allow flavors to meld, or refrigerate for up to 30 minutes for a more chilled dish.
  5. Serve the salad in individual bowls or on a platter, ensuring the vibrant colors are visible. The final dish should be crunchy, tangy, and earthy, with the beets providing a deep red hue contrasting the light green cucumber.

Notes

For added flavor, include a pinch of sugar or a splash of olive oil. This salad is best enjoyed fresh but can be stored in the refrigerator for a few hours.