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Roasted Beet and Dill Cucumber Salad

Roasted Beet and Dill Cucumber Salad

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.
Course Side
Cuisine American
Keyword beets, cucumber, dill, salad
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 75kcal
Author Mike


  • 2 pounds beets trimmed Try and get beets that are roughly all the same size. Smaller beets will cook faster.
  • ½ cup ice
  • 1 tablespoon vegetable oil
  • 1 tablespoon white vinegar plus 2 teaspoons
  • kosher salt
  • ground black pepper
  • 1 cucumber sliced thin
  • 2 tablespoons sour cream
  • 1 tablespoon dill fresh, chopped, 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.


Calories: 75kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 92mg | Potassium: 424mg | Fiber: 3g | Sugar: 8g | Vitamin A: 87IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg