Ingredients:

  • 3 medium beets (approx. 500g), greens removed and scrubbed
  • 4 tbsp extra virgin olive oil, divided
  • 1 tsp kosher salt, divided
  • 1 large English cucumber (approx. 300g), partially peeled and sliced into half-moons
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh dill, finely chopped
  • 0.25 small red onion, shaved thin
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 0.5 tsp black pepper
  • 1 clove garlic, grated into a paste

Instructions:

  1. Heat the oven. Preheat your oven to 400°F (200°C) to ensure a hot start for the roasting process.
  2. Prep the beet packets. Place the scrubbed beets on a large piece of aluminum foil, drizzle with 1 tablespoon of olive oil and 1/2 teaspoon of salt.
  3. Seal and roast. Fold the foil into a tight packet and roast on a baking sheet for 45 to 60 minutes. Note: A knife should slide in like butter when they are done.
  4. Sweat the cucumbers. While the beets are in the oven, toss your sliced cucumbers with 1/2 teaspoon of salt in a colander for 20 minutes.
  5. Dry the cucumbers. Pat the cucumbers dry with paper towels to remove the salty moisture. This ensures a shatter crunch.
  6. Peel and dice. Once the beets are cool enough to handle, rub the skins off with a paper towel and dice them into 1 inch cubes.
  7. Whisk the dressing. In your small jar, combine the remaining 3 tablespoons of olive oil, red wine vinegar, Dijon, garlic paste, and black pepper.
  8. Combine the base. In a large bowl, gently toss the beets, cucumbers, and shaved red onion.
  9. Herbal infusion. Fold in the fresh dill, ensuring it is distributed evenly throughout the mixture.
  10. Final garnish. Top with the crumbled feta cheese right before you serve to prevent the cheese from turning completely pink.