Appetizer of baked beetroot and cucumber salad with dill

4 servings

30 minutes

This appetizer of roasted beets and cucumber salad with dill is a simple yet exquisite dish from Italian cuisine, where natural flavors and fresh ingredients are valued. Roasted beets, acquiring a rich caramel hue, harmoniously blend with the freshness of cucumber salad, the creamy softness of sour cream, and the spiciness of dill. White wine vinegar adds a light tanginess that highlights the sweetness of the beets. This dish is perfect as a light appetizer before the main meal or as a standalone treat on a summer table.

Energy value per serving

• Calories: 163.9
• Proteins: 4.2g
• Fats: 6.6g
• Carbohydrates: 23.3g

Ingredients

• Beet: 1 kg
• White wine vinegar: 1.5 tbsp
• Coarse salt: to taste
• Vegetable oil: 1 tbsp
• Freshly ground black pepper: to taste
• English cucumbers: 0.5 pc
• Sour cream: 2 tbsp
• Chopped dill: 1 tbsp

Cooking steps

1. Wash the beets well and wrap each in foil.

   Required ingredients:

   • Beet: 1 kg

2. Preheat the grill or barbecue (you can also preheat the oven to 200 degrees). Grill the beet for 40-45 minutes until soft, turning occasionally. Cool, peel, and cut into small segments. Transfer to a bowl.

   Required ingredients:

   • Beet: 1 kg

3. Add vegetable oil and 1 tablespoon of vinegar to the beet. Season with salt and pepper.

   Required ingredients:

   • Vegetable oil: 1 tablespoon
   • White wine vinegar: 1.5 tablespoon
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

4. In another bowl, mix sliced cucumbers, sour cream, dill, and the remaining vinegar. Add salt and pepper.

   Required ingredients:

   • English cucumbers: 0.5 piece
   • Sour cream: 2 tablespoons
   • Chopped dill: 1 tablespoon
   • White wine vinegar: 1.5 tablespoon
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

5. Place the beetroot on plates and top with cucumber salad.