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Cucumber and Roasted Beet Salad
This salad combines tender roasted beets with crisp, refreshing cucumbers. Roasting the sliced beets concentrates their natural sweetness, creating a strong base for the bright acidity of sherry vinegar. Salted pistachios add a satisfying crunch to the finished dish. It works well as a light side for weeknight dinners or weekend lunches.
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 three tablespoons of olive oil and a quarter teaspoon of salt. Spread them out in a single layer across two large rimmed baking sheets.
- 2Roast the beets for 30 minutes until they are tender. Switch the position of the baking sheets halfway through the cooking time. Set the beets aside to cool.
- 3Place the cucumber slices in a medium bowl and toss them with a quarter teaspoon of salt. Transfer the cucumbers to a colander and let them drain.
- 4Toss the drained cucumbers with the sherry vinegar until they are well coated. Gently fold in the cooled roasted beets. Transfer the mixture to a serving platter and sprinkle the chopped pistachios over the top.