Root Vegetable and Cucumber Salad
This salad combines raw, earthy root vegetables like beetroot with crisp cucumber slices, providing a crunchy, vibrant dish with a grounding aroma. The vegetables are thinly sliced and tossed with a tangy lemon-garlic dressing, resulting in a colorful, textured salad with fresh, bold flavors.
Equipment
- Vegetable Peeler
- Mixing bowl
- Sharp knife
- Cutting board
- Juicer or lemon squeezer
Ingredients
- 2 medium beetroot peeled and thinly sliced
- 1 large cucumber sliced into thin rounds
- 2 cloves garlic minced
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon honey optional, for balance
- 2 tablespoons olive oil
- to taste salt for seasoning
- to taste pepper freshly ground
Instructions
- Peel the beets using a vegetable peeler, then slice them very thinly with a sharp knife or mandoline, aiming for nearly translucent slices.
- Wash the cucumber thoroughly and cut into thin, even rounds—expect a crisp texture with vibrant green color.
- Mince the garlic cloves finely, releasing a fragrant aroma as you work.
- In a small bowl, whisk together lemon juice, honey, olive oil, and a pinch of salt and pepper until the dressing is well combined and slightly emulsified.
- Place the sliced beets and cucumber in a large mixing bowl, then pour over the dressing.
- Toss everything gently but thoroughly, ensuring each slice is coated with the tangy dressing. Observe the vivid colors blending beautifully.
- Adjust seasoning with additional salt and pepper to taste, then let the salad sit for a few minutes to allow flavors to meld.
- Give the salad a final gentle toss and serve immediately, showcasing the vibrant purple and green colors and crisp textures.
