Beet and Cucumber Salad with Citrus Cumin Dressing
This salad combines roasted beets and crisp cucumber slices for a vibrant, texturally varied dish. The beets are cooked until tender and slightly caramelized, then combined with crunchy cucumber, all tossed in a bright citrus and toasted cumin seed dressing, resulting in a colorful and refreshing bowl with contrasting textures.
Equipment
- Baking sheet
- Box grater
- Small skillet
- Mixing bowls
- Sharp knife
- Peeler
Ingredients
- 4 medium beets preferably golden or red
- 1 large cucumber seedless or English cucumber
- 1 teaspoon cumin seeds to toast for dressing
- 2 tablespoons olive oil for dressing
- 2 tablespoons fresh citrus juice lemon or orange
- 1 pinch salt to taste
- 1 pinch black pepper freshly ground
Instructions
- Preheat the oven to 400°F (200°C), then wrap each beet in foil and roast on a baking sheet for about 45 minutes until tender when pierced with a fork. Let them cool slightly before handling.
- While the beets are roasting, toast the cumin seeds in a small skillet over medium heat until fragrant and slightly darker, about 2 minutes. Remove from heat and set aside.
- Peel the roasted beets once they are cool enough to handle. Then, cut them into bite-sized cubes or slices, depending on your preference.
- Slice the cucumber thinly using a sharp knife or a mandoline for even, delicate rounds. Place them in a mixing bowl.
- Add the roasted beet pieces to the bowl with cucumber slices. Gently toss to combine and distribute the colors.
- In a small bowl or jar, whisk together the citrus juice, olive oil, toasted cumin seeds, salt, and pepper until well combined. This creates a bright, aromatic dressing.
- Pour the dressing over the beet and cucumber mixture. Toss gently to coat everything evenly, allowing the flavors to meld for a few minutes.
- Adjust seasoning with more salt or pepper if needed. Serve the salad chilled or at room temperature for a refreshing, colorful dish.
Notes
For an extra layer of flavor, sprinkle with chopped fresh herbs like parsley or dill before serving.