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Summer Salad Of Beet And Cucumber (And Fennel)

People often ask me how I decide to put together ingredients to make a dish that may seem a little off the beaten path. Simple answer - if fennel and cucumber both go with dill, then it is more than likely, in my experience, that fennel and cucumber will also go well together.


Beets go with dill. Cucumber goes with dill. Beet borscht with grated cucumber and dill is divine.


Below is very simple recipe for light summer fare using beets and cucumber and if you really are adventuresome, fennel.



BT's Summer Salad Of Beet And Cucumber


Ingredients:

4 large or 6 medium beets of different colors

4 medium or 8 small Israeli cucumbers

1 small fennel bulb (optional)

3 small sprigs dill or fennel fronds

1 whole red chili

2 tablespoons olive oil

1 clove garlic

1 sprig fresh thyme

1/2 teaspoon honey (optional)

1 teaspoon kosher salt

1 lemon

ground black pepper


Directions:

Scrub beets well

Peel beets and quarter

Place beets, chili, and garlic in baking dish

Sprinkle with 1/2 tablespoon of olive oil and 1/2 teaspoon kosher salt

Place thyme on top of beets

Roast at 400 F. (200 C.) for 35-40 minutes

Remove and let rest for 15 minutes

Discard thyme and chili

Slice beets in two

Slice cucumber (and fennel if using) into very fine pieces

Fine dice dill or fennel frond

Juice lemon and zest

Add beets, cucumbers, fennel (if using ) and herbs in a bowl

Mix remaining olive oil, remaining salt, lemon juice, zest

Dress vegetables with olive oil mixture

Add several grinds of black pepper


Enjoy! !בתיאבון










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