Cucumber, Beet & Radish Salad

5
Servings
5m
Prep Time
40-50m
Cook Time
45m
Ready In


"This is such a great fresh salad; but, it is also really pretty - so, it's perfect to entertain with. Simply layered on a platter of baby lettuce, topped with thin sliced red onions; and lightly dressed. Just a few ingredients make this simple, yet delicious."

Original recipe yields 5 servings
OK
  • FOR SALAD
  • FOR VINAIGRETTE

Nutritional

  • Serving Size: 1 (276.8 g)
  • Calories 412
  • Total Fat - 29.2 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 0 mg
  • Sodium - 237.1 mg
  • Total Carbohydrate - 33.9 g
  • Dietary Fiber - 5.2 g
  • Sugars - 9.2 g
  • Protein - 7.4 g
  • Calcium - 140 mg
  • Iron - 3.2 mg
  • Vitamin C - 20.4 mg
  • Thiamin - 0.3 mg

Step 1

Beets ... *Note: First, don't really worry about the weight; just get 3 large beets, 4 if you want. There is no right or wrong. Then, cut the root and top off; then, add the beets to a sheet of aluminum foil, drizzle with oil oil; then, wrap up. Bake or roast in a 375 degree preheated oven for 40-50 minutes. I can't give you an exact time; because they all cook at bit differently; but, that should be a good starting point. When, you can insert a knife into the beet easily ... the beets are done.

Step 2

Remove from the oven to cool. And, once the beets are cooled, and easy to handle; using a paper towel, wipe the skin off the beet, and thin slice. Add them to a small plate or container, cover; and, chill until ready to use.

Step 3

Vinaigrette ... As the beets cook, make the vinaigrette. Add everything to a small bowl, measuring cup or mason jar; and, mix to combine. I love the mason jar ... just shake and store. Refrigerate before using. Besides, using a mason jar or tupperware type of container ... any leftovers, you can just store easily in the refrigerator.

Step 4

Salad ... Tear or chop the lettuce a bit; and, add it to a large serving tray. Then arrange the beets, cucumbers, and, radishes on top of the lettuce. I like to add - 1 beet, 1 cucumber, 1-2 radishes; and, continue. But, arrange them any way you like. Remember, it is a salad; so, there is no right or wrong way to do this. I just like to layer or shingle them, and make it pretty; again, be creative. Then, lightly season with kosher salt. To finish ... top with the sliced red onions scattered over the top, and a drizzle of the vinaigrette.

Step 5

Serve and ENJOY! ... A very simple delicious salad. Note - I usually serve this on a big platter; but, you can also make this as individual salads too. It is just a really pretty and fresh salad; which goes with just about anything.

Tips & Variations


No special items needed.

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