Organic Cucumber Tomato and Roasted Beet Salad

Summer is here and what better way to enjoy the season than indulging in some vegetables from Driftless Organics? This Organic Cucumber Tomato and Roasted Beet Salad is a great way to do just that!

 

Cucumber, Tomato and Roasted Beet Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 1 bunch red beets (4 - 5 medium beets), cut into ⅛” 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
  • ¼ 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
  • ½ fresh onion, thinly sliced
  • ¼ cup oil cured olives (optional)
  • fresh basil or Italian parsley for garnish (optional)
Instructions
  1. Preheat oven to 400 degrees. Toss sliced beets with 2 Tbsp oil, salt & pepper & pour onto rimmed baking sheet.
  2. Roast for about 20-30 minutes, stirring once or twice, until starting to caramelize & become tender.
  3. 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.
  4. 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.