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
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 

Serves: 4-6

This recipe was created by Dani Lind of Rooted Spoon Culinary
  • 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)

  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.