Cucumber, Tomato and Roasted Beet Salad
Ingredients
- 1 bunch red beets (4 – 5 medium beets), cut into 1/8” thick half-moons (do not peel)
- 2 Tbsp. oil
- salt & pepper to taste
- 1 clove garlic, minced
- 1 lemon, juice & zest
- 3 Tbsp. white wine vinegar
- 1/4 c. olive or Driftless Sunflower oil
- 2 Tbsp. honey
- 1 tsp. dried oregano (or 1 Tbsp. fresh)
- salt & pepper to taste
- 1 large cucumber, quartered lengthwise, seeded, & sliced
- 1 cup assorted tomatoes, chopped
- 1/2 fresh onion, thinly sliced
- 1/4 cup oil cured olives (optional)
- fresh basil or Italian parsley for garnish (optional)
Instructions
- Preheat oven to 400 degrees. Toss sliced beets with 2 Tbsp oil, salt & pepper & pour onto rimmed baking sheet.
- Roast for about 20-30 minutes, stirring once or twice, until starting to caramelize & become tender.
- Remove from oven & let cool. Meanwhile, combine garlic, lemon juice/zest, vinegar, remaining oil, honey, oregano, salt & pepper in a large bowl & whisk until emulsified.
- Add cucumbers, tomatoes, onions, cooled beets, & garnish & toss to coat.
Check out other great recipes from Driftless Organics.
Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.
