Roasted Beet and Carrot Salad with Cucumber and Cheese

Name: Roasted Beet and Carrot Salad with Cucumber and Cheese
Total time: 45 min
Yield: 2 people
Ingredients: 0.5 lb Fresh beets; 5.3 oz Carrots; 5.3 oz Cucumber; 1 count Green bell pepper; 4 cup Mixed salad greens; 0.5 cup Feta cheese; 3 tbsp Olive oil; 1 tbsp Lemon juice; 0.5 tsp Salt

Vegetarian • Gluten-FreeBakingLunch • DinnerMediterranean

Easy

45min

330kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A warm and refreshing salad that combines the sweetness of roasted beets and carrots with the crunch of cucumber and salty cheese.

The Roasted Beet and Carrot Salad with Cucumber and Cheese is one of the most wonderful side dishes you can serve at your table. It is not just an ordinary salad, but an explosion of colors and harmonious flavors that satisfy all tastes. In this updated version, we have replaced eggplant with roasted carrots and fresh cucumber, adding a touch of natural sweetness and freshness at once. This Roasted Beet and Carrot Salad with Cucumber and Cheese relies primarily on the roasting process, which brings out the natural sugars hidden in the beets and carrots, making their flavor concentrated, delicious, and giving them a soft texture that melts in the mouth. Combining warm roasted vegetables with cold cucumber and salty cheese creates a perfect balance in texture and temperature, as the cucumber breaks the warmth of the other ingredients. The secret to a successful Roasted Beet and Carrot Salad with Cucumber and Cheese lies in cutting the vegetables into uniform sizes to ensure even cooking in the oven. Carrots add a bright orange color that complements the deep purple of the beets, while salad leaves serve as a vitamin-rich green base. Adding salty feta cheese over these ingredients provides a creamy dimension that binds everything together, with a simple dressing of olive oil and lemon that highlights the flavors without overpowering them. This salad is perfect as a light lunch or a luxurious side dish, as its aesthetic appearance and bright colors whet the appetite and decorate your table.

Ingredients

250 g Fresh beets (2 medium beets)
150 g Carrots (2 medium carrots)
150 g Cucumber (1 large cucumber)
1 count Green bell pepper
100 g Mixed salad greens (about 4 cups)
60 g Feta cheese (about ½ cup cubed)
3 tbsp Olive oil
1 tbsp Lemon juice
0.5 tsp Salt

Instructions

1
Preheat the oven to 200°C (400°F).
2
Peel the beets and carrots and cut them into small cubes of roughly equal size.
3
Place the beets and carrots on a baking sheet, and drizzle with two tablespoons of olive oil and a pinch of salt.
4
Roast the vegetables in the oven for 30-35 minutes until they are tender and cooked through, tossing them once halfway through.
5
Meanwhile, dice the cucumber and green bell pepper into small cubes.
6
In a large bowl, place the mixed salad greens, then add the roasted beets and carrots after they have cooled slightly, followed by the cucumber and green pepper.
7
Add the remaining olive oil, lemon juice, and an extra pinch of salt to taste, then toss the ingredients gently.
8
Scatter the feta cheese on top and serve immediately.

Chef's Tips

•For perfect roasted carrots, do not cut them too thin so they don't burn before the beets are cooked.
•You can squeeze a bit of orange juice along with the lemon to add a sweet citrus note that pairs well with carrots.
•If you prefer crunch, you can leave the carrots raw and grate them over the salad instead of roasting them.