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Red beet and cucumber salad bowl topped with feta and mint leaves.

Summer Fresh Red Beet and Cucumber Salad

Kaylie
A refreshing salad made with fresh red roasted beets, crunchy cucumbers, feta crumbles, and fragrant mint leaves. Dress it up with a lemon-dijon vinaigrette for the perfect zingy flavor. A bright and delicious summer salad that’s great as a main dish and perfect for summer BBQ’s.
5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Appetizer, Main Course, Salad
Cuisine American
Servings 4 people
Calories 188 kcal

Equipment

  • Roasting pan
  • oven

Ingredients
  

  • 2 medium sized beets
  • 1 English cucumber
  • ¼ cup feta crumbles
  • ¼ cup fresh mint leaves

Lemon Dijon Vinaigrette

  • 3 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 1 teaspoon honey
  • ½ teaspoon dijon mustard
  • ½ teaspoon kosher salt
  • ground pepper to taste

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit.
  • Trim the ends of the beets, wash and scrub clean.
  • Wrap the beets with foil, make sure the open ends of the foil is tightly secured at the top of the beets. Place them on a roasting pan and place it on the middle rack of the oven. Roast for 45 to 60 minutes, or until fork tender. (See notes below on how to check doneness).
  • Meanwhile prep the other ingredients. Wash and dry mint leaves and roughly chop them.
  • Wash cucumber and cut into quarters lengthwise. Then cut into ½ inch thick slices.
  • Make the salad dressing. Add all dressing ingredients to a mason jar, and secure with a lid. Shake vigorously until ingredients combine together, about a couple seconds.
  • Once beets are done cooking, allow it to cool enough to handle. Use paper towels to slide the skin off. Cut beets into ½ inch cubes.
  • When ready to serve, add beets, cucumbers, mint and feta crumbles to a serving bowl. Dress with lemon vinaigrette and mix well.

Notes

*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
  • If you prefer to steam or boil the beets, cut them in half and cook for 20 to 40 minutes (depending on the size). 
  • Make sure the open ends of the foil is tightly secured at the top of the beets. This will help the beet juice from leaking out and burning on the bottom of the roasting pan.
  • Wear gloves and an apron to prevent beet stains on your hands and clothes!
  • Use paper towels over the cutting board for easy clean up and to prevent red stains.
  • To check the doneness of the beets, use a small pointed knife to poke through the middle. If the knife easily slides in, then the beets are done. If there is some push, then roast beets for an additional 10 to 15 minutes. 
  • Red beets will bleed into the cucumber and cheese, if you would prefer a nice salad presentation at a BBQ or gathering, keep the dressing separate and toss it in the salad just right before serving.  
  • Another way to emulsify the vinaigrette is to add all the ingredients minus the oil to a bowl. Slowly drizzle the olive in while using a fork to whisk and combine the olive oil in. 
  • To store the leftover dressing, beets and cucumbers, keep them separately in an airtight container for up to 3 days in the fridge. 

Nutrition

Serving: 4gCalories: 188kcalCarbohydrates: 10gProtein: 3gFat: 16gSaturated Fat: 3gCholesterol: 8mgSodium: 437mgPotassium: 279mgFiber: 2gSugar: 6gVitamin A: 252IUVitamin C: 9mgCalcium: 73mgIron: 1mg
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