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.
1
Wash the beets well and wrap each in foil.
- Beetroot: 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.
- Beetroot: 1 kg
3
Add vegetable oil and 1 tablespoon of vinegar to the beet. Season with salt and pepper.
- 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.
- English (hothouse) 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.
