Roasted Beet and Cucumber Salad


Although I made this about a month ago, I thought I’d post this today as it seems to me to be a great dish to help transition from summer to fall.  Cucumbers, with their fresh, cooling, supple flavor always embody summer for me while the bright orange of the golden beets are reminiscent of changing fall colors.  Can you tell that this was yet another plate attempted out of the anticipation of how pretty the colors would look together?

I layered slices of golden beets that had been roasted in the oven per my usual method with dollops of creamy goat cheese that had been mixed with dill and a little lemon zest and with slices of ice cold cucumber.  The dressing was a light citrusy affair made with lemon juice, grapefruit infused olive oil and a little honey.  John was dubious about the combination, but I loved the contrasts in textures (the crunch of the cucumber with the fork tender beets), colors, and flavors (the sweet but still vegetative taste of the beets with that cool, almost aloe flavor of the cukes.)  I think that if I ever get fancy enough to have sit down dinner parties instead of potlucks, this would be a great plated starter.


  • 1 bunch golden beets
  • 2 oz chevre
  • 1 tbsp fresh dill, chopped
  • zest of half a lemon
  • 1 cucumber, peeled and cut into 1/4 inch rounds
  • 1 tsp honey
  • 2-3 tbsp grapefruit olive oil
  • juice of half a lemon
  • salt and pepper to taste
  • 2-3 sprigs fresh thyme
  • 2 tbsp olive oil

Preheat your oven to 400 degrees. Separate the greens from the beets, keeping the greens for another use if you want them. Cut the beets in half length wise and place on a sheet of aluminum foil. Toss the beets with the olive oil and some salt and pepper. Place the thyme sprigs on top of the beets and wrap up into a foil packet. Roast for 30-40 minutes or until tender (or at least that’s how long these small to medium sized beets take to roast.) When beets are cool enough to touch, remove the skins and slice the beets into 1/4 inch slices length wise.

Mix the goat cheese with the dill and lemon zest. Add a little pinch of salt and pepper too if you want. Whisk together the grapefruit olive oil, lemon juice, honey, and a little salt and pepper.

On each salad plate, lay out about 5-6 slices of beets. Distribute about half of your cucumber slices, then dollop spoonfuls of the goat cheese here and there. Finish off with the rest of the cucumber and beets. Chill in the refrigerator for at least 15 minutes so your salads are nice and cold. Spoon the dressing on top of and around your salads right before serving.

CSA Count: 3

Golden beets, cucumber, fresh dill


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