You could’ve just knocked me over with a feather. Silly me, having low expectations for a salad with roasted beets, dill and cucumber. I couldn’t have been more wrong. This salad is fantastic. It’s almost exactly like my favorite, my mom’s creamy cucumber salad, with the addition of roasted beets.
This roasted beet and dill cucumber salad is a great fall dish, and would be perfect served with a Thanksgiving turkey. I love the creaminess of the dressing with the cool crisp cucumbers, followed by that great earthy beet flavor, with a hint of sweetness from roasting them.
Also try my roasted vegetable stuffed mushrooms.
- 2 pounds beets, trimmed Try and get beets that are roughly all the same size. Smaller beets will cook faster.
- 1/2 cup ice
- 1 tablespoon vegetable oil
- 1 tablespoon plus 2 teaspoons white vinegar
- Kosher salt and freshly ground black pepper
- 1 cucumber, sliced thin
- 2 tablespoons sour cream
- 1 tablespoon chopped fresh dill (or 2 teaspoons dried)
- Fire up your grill for high-heat direct cooking. You want to get your grill to 450 F or higher. Alternatively, you can roast the beets in the oven set to 450 F.
- Place the beets on a large piece of aluminum foil.
- Add the ice and seal the foil tightly.
- Place over direct heat and cook for 45 minutes or until the beets are fairly tender when poked with a knife or skewer.
- Remove beets from grill and carefully open the foil.
- Let cool slightly then remove the skin from the beets and slice.
- Place beets in a medium bowl with the oil, 1 tablespoon of the vinegar, and salt and pepper to taste. Stir gently to combine.
- In another bowl, gently combine the cucumber, remaining 2 teaspoons of vinegar, sour cream, dill, and salt and pepper to taste.
- Serve by placing beets on a dish, then add the cucumbers on top.