Roasted Beet and Raw Cucumber Salad with Lemon-Dill Dressing
A refreshing salad featuring equal portions of tender roasted beets and crisp raw cucumbers, dressed in a bright lemon-dill vinaigrette that balances earthy and fresh flavors. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes blends tablespoons extra-virgin olive oil, tablespoon, chopped fresh dill, tablespoon lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, peeled and diced into 1/2-inch cubes beets
- 1 cup, peeled and diced into 1/2-inch cubes cucumber
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon, chopped fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F; toss 1 cup diced beets with 1 tablespoon extra-virgin olive oil and 1/4 teaspoon salt, then spread on a parchment-lined baking sheet and roast for 20 minutes until tender and slightly caramelized.
- Step 2: Whisk together 1 tablespoon fresh dill, 1 tablespoon lemon juice, 1 teaspoon honey, 1/2 teaspoon dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until emulsified.
- Step 3: Cool roasted beets to room temperature, then combine with 1 cup diced cucumber in a large bowl; add 2 tablespoons extra-virgin olive oil and the lemon-dill dressing.
- Step 4: Toss gently until all ingredients are evenly coated, then chill for 15 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Beet and Raw Cucumber Salad with Lemon-Dill Dressing take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Roasted Beet and Raw Cucumber Salad with Lemon-Dill Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Roasted Beet and Raw Cucumber Salad with Lemon-Dill Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Beet and Raw Cucumber Salad with Lemon-Dill Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Beet and Raw Cucumber Salad with Lemon-Dill Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
This has become our go-to salads dish. We make it weekly.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
