Odd thought — what if this salad wasn’t about the freshness or the crunch, but about the slight resistance of the vegetables? The way a cool cucumber doesn’t quite give up its water and a beetroot refuses to be easily pierced. It’s like a little stubborn ode to what’s real in a bowl, not just a pretty color palette.
I’ve been thinking about how we rush through food without giving it time to challenge us. This salad feels like that pause. The moment when you bite and realize that crunch isn’t just texture but a reminder that good things are worth a little effort. Zac and I ate it for dinner almost by accident—because sometimes, the best meals are those you stumble into.
With beets that stay bumpy under your fork and cucumbers that take a tiny shove, this isn’t a salad you breeze past. It’s a little stubborn, a little surprising, and maybe exactly what you need when Instagram-perfect shots aren’t on your mind. It matters now because we all need to feel a little more grounded, a little more real, even in a bowl of vegetables.

Stubborn Vegetable Salad
Equipment
- Chef’s knife
- Cutting board
- Vegetable Peeler
- Mixing bowl
- Serving plates
Ingredients
- 1 medium beetroot preferably fresh and firm
- 1 large cucumber preferably chilled
- 2 tablespoons olive oil for dressing
- 1 tablespoon lemon juice freshly squeezed
- to taste salt preferably sea salt
- to taste pepper freshly ground
Instructions
- Peel the beetroot using a vegetable peeler and cut into thin, even slices lengthwise. Place the slices in a mixing bowl and set aside.1 medium beetroot
- Wash the cucumber thoroughly. Using a sharp knife or mandoline, cut the cucumber into thin rounds or julienne strips for varied texture. Add to the bowl with beetroot slices.1 large cucumber
- In a small bowl or jar, whisk together the olive oil, lemon juice, salt, and pepper until well combined and slightly emulsified.2 tablespoons olive oil, 1 tablespoon lemon juice, to taste salt, to taste pepper
- Pour the dressing over the vegetable slices in the mixing bowl. Gently toss with tongs or two spoons until the vegetables are evenly coated, ensuring the resistance and firmness are maintained.
- Arrange the dressed vegetable slices on serving plates, layering or scattering them for contrast. Observe the firmness and the vibrant colors of the vegetables as the final appearance.
- Serve immediately, allowing the dish to showcase the resistant textures and bold colors. Enjoy the satisfying bite that retains each vegetable’s firm, slightly resistant characteristic.
Sometimes I put this in a bowl and forget about it for a bit. Then I come back and realize it’s better than I thought. Like most things worth eating—just a little resistant before they’re actually good.