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Easy Roasted Beet and Cucumber Salad
Sweet, earthy beets meet crisp, cool cucumbers in this colorful salad. Roasting the beets concentrates their natural sugars, creating a rich base that balances beautifully with a splash of tangy sherry vinegar. You'll love how the salted pistachios bring a savory, nutty finish to the plate. It's a refreshing side dish that holds up well, making it a reliable option for your next dinner spread or weekend lunch.
Ingredients
- 3 pounds medium beets, trimmed, scrubbed and very thinly sliced
- olive oil
- salt
- 1 large seedless cucumber, thinly sliced
- 2 tablespoons sherry vinegar
- ½ cup roasted salted pistachios, shelled and chopped, for garnish
Instructions
- 1Preheat the oven to 450°F. Toss the sliced beets with 3 tablespoons of olive oil and 1/4 teaspoon of salt. Spread them out in an even layer across two large rimmed baking sheets. Giving them space ensures they roast rather than steam.
- 2Roast the beets for 30 minutes until they are tender, switching the position of the baking sheets halfway through. Set the beets aside to cool completely.
- 3Place the cucumber slices in a medium bowl and toss them with 1/4 teaspoon of salt. Transfer the cucumbers to a colander and let them drain. Salting draws out excess water so the salad doesn't get soggy.
- 4Toss the drained cucumbers with the sherry vinegar, 1 tablespoon of sesame oil, and 1/4 teaspoon of pepper until they are well coated. Gently fold in the cooled roasted beets.
- 5Transfer the mixture to a serving platter and sprinkle the chopped pistachios over the top.
Notes
- Make ahead: You can roast the beets up to two days in advance and store them in the fridge until you're ready to assemble the salad.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days, though the pistachios will soften over time.
- Prep: Wear gloves when peeling and slicing the beets to prevent your hands from staining.