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

Cook Time 1

Total Time 1 10

Servings

Calories 75kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

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

Instructions

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.

Notes

You can substitute 2 teaspoons dried dill for the fresh.

Nutrition