Beet and Cucumber Salad

Ingredients and Weight:

1. Beets: 500 grams (approximately 2 large beets)
2. Cucumber: 500 grams (1 large cucumber)
3. Red wine vinegar: 3 tablespoons
4. Extra virgin olive oil: 5 tablespoons
5. Salt: 1 teaspoon
6. Sugar: 1 teaspoon
7. Freshly ground black pepper: ½ teaspoon
8. Fresh herbs (such as basil or dill): 2 tablespoons (chopped)

Preparation Time: 20 minutes

Cooking Time: None (this is a raw salad)

Difficulty Level: 2 (Simple to intermediate)

Preparation Method Steps:

1. Preheat the oven to 200°C (400°F).
2. Clean and trim the beets, then wrap them in aluminum foil.
3. Place the beets in the preheated oven and roast for about 1 hour or until tender.
4. Remove the beets from the oven, let them cool, then peel and dice them into small cubes.
5. Peel and slice the cucumber into rounds.
6. In a large bowl, combine the diced beets, cucumber slices, red wine vinegar, olive oil, salt, sugar, black pepper, and chopped fresh herbs.
7. Toss gently to mix all the ingredients well.
8. Serve immediately or chill in the refrigerator for later.

Nutritional Information:

• Calories: 250 kcal (approx.)
• Fat: 16g
• Carbohydrates: 23g
• Protein: 3g
• Fiber: 5g
• This salad is also rich in vitamins and minerals such as potassium, magnesium, and vitamin C.

Dish Characteristics:

• This salad is refreshing and light, with a vinegar-oil dressing that enhances the natural flavors of the beets and cucumber.
• The roasted beets give the salad a unique, slightly sweet taste that pairs well with the crisp cucumber.
• It's a perfect side dish for summer barbecues or light meals.

User Comments:

1. "This salad was a hit at my barbecue! The combination of roasted beets and fresh cucumber was unexpected but delicious."
2. "I love the combination of flavors in this salad. It's refreshing and filling at the same time."
3. "A great way to use up fresh beets from the market! The dressing brings out the natural flavors of the vegetables."

Special Precautions and Tips:

• Be sure to roast the beets until they are tender to ensure a pleasant eating experience.
• Adjust the amount of vinegar and oil in the dressing according to your preference for a more acidic or richer taste.
• This salad can be served warm or chilled, making it a great option for both summer and autumn meals.