Roasted Beets and Cucumber Salad
Recipe: #9171
April 21, 2013
Categories: Salads, Cheese, Feta, Beet, Cucumber, 5-Minute Prep, July 4th, Labor Day, Sunday Dinner, Oven Bake, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Vegetarian, Salad Dressing, more
"This is an old classic recipe. My Grandma and Mom used to make this all the time during the summer months. Of course, we always had beets and cucumbers from the garden. This is simple, quick, and easy to prepare. Now, back then, blue cheese was the cheese of choice. Now, I actually prefer to use Feta or Gorgonzola, but goat cheese or blue cheese would be good as well."
Original is 4-8 servings
Ingredients
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- DRESSING
Nutritional
- Serving Size: 1 (220.1 g)
- Calories 240.9
- Total Fat - 19.3 g
- Saturated Fat - 3.5 g
- Cholesterol - 8.3 mg
- Sodium - 211.9 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 4.2 g
- Sugars - 10.3 g
- Protein - 3.8 g
- Calcium - 75.5 mg
- Iron - 1.3 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Roasted Beets ... Rinse the beets, dry, and place on a sheet of aluminum foil. Drizzle with olive oil, and a pinch of salt and pepper. Wrap up the beets in the foil, place on a sheet pan; and bake on the middle shelf for 45-50 minutes in a 375 degree oven until tender. I wish I could give you an exact time; but, there isn't one - check after 40 minutes. Poke a sharp knife in the beet, if it goes in easily, it is done. Remember ... they will be sliced, so you don't want them falling apart. Remove from the oven, open up the foil pouch, and let them cool. Once cooled, peel the skin off the beets using the back of a spoon - I find that works best. Make sure to do this over the sink - beet juice will stain. Then, slice the beets.
Step 2
Dressing ... Add the mustard, olive oil, balsamic vinegar, and a pinch of both salt and pepper to a small bowl and mix. Set to the side.
Step 3
Salad ... You can plate this however you want; but, I like to alternate slices of the cucumber and beets on the plate. Top with the shallot slices, and drizzle with the mustard dressing. Finish with a pinch of salt and pepper and cheese. I prefer to serve this family style; but, you can always plate these individually too.
Step 4
Serve and ENJOY!
Tips
No special items needed.
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