Fresh Cucumber and Beet Salad

Step-by-Step Instructions

1. Prep the Vegetables

1. The Beets: If using raw beets, trim the stems, wrap them in aluminum foil with a drizzle of olive oil, and roast at 400°F (200°C) for 45-50 minutes until fork-tender. Once cooled, slip the skins off using a paper towel and slice into thin rounds. (Pro tip: For a quick shortcut, use high-quality pre-cooked vacuum-packed beets).

2. The Cucumbers: Wash and slice your English cucumber into rounds. Leaving the skin on provides a wonderful texture and a beautiful color contrast.

2. Whisk the Dressing

1. In a small bowl or mason jar, combine the olive oil, lemon juice, Dijon mustard, a pinch of salt, and a generous amount of cracked black pepper.

2. Whisk vigorously until the dressing is fully emulsified.

3. Assemble and Toss

1. In a wide salad bowl, arrange the sliced cucumbers and beets in alternating layers or a loose toss.

2. Drizzle the vinaigrette evenly over the top right before serving.

3. Garnish generously with fresh basil leaves, sprigs of dill, and an extra sprinkle of herbs across the top.

Chef’s Pro Tips

• Prevent the “Pink Bleed”: Beets are notorious for turning everything they touch bright pink. If you prefer distinct colors, dress and toss the cucumbers separately first, then gently arrange the beet slices right at the end just before serving.

• Crisp Up the Cucumbers: If your cucumbers feel a little too watery, slice them ahead of time, toss them with a tiny pinch of salt in a colander, and let them drain for 15 minutes. Pat dry with a paper towel before adding them to the bowl for maximum crunch.

Flavor Upgrades

• Add Feta or Goat Cheese: Crumble some creamy feta or tangy goat cheese over the top. The salty richness cuts through the sweetness of the beets perfectly.

• Toasted Nuts: Scatter a handful of toasted walnuts or sliced almonds across the salad for a satisfying, nutty crunch.