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Cucumber, Roasted-beetroot & Pistachio Salad

  • 30 min
  • 1 min
  • 8
  • Easy
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Recipe Ingredients

  • 1,3kg medium beetroots, trimmed, scrubbed and thinly sliced
  • 3 tbsp olive oil
  • 1 large cucumber, thinly sliced
  • 2 tbsp sherry vinegar
  • 1 tbsp toasted-sesame oil
  • ½ cup roasted, salted pistachios, shelled and chopped

Recipe Directions

  1. Preheat oven to 230°C. Toss beetroot with oil and . tsp salt, and spread out in single layers on 2 large, rimmed baking trays. Roast for 30 minutes or until tender, switching pans on racks halfway through. Allow to cool.
  2. Meanwhile, in a bowl, toss cucumber with ¼tsp salt and transfer to a colander to drain.
  3. Next, toss cucumber with vinegar, sesame oil and ¼ tsp black pepper until well coated, then fold in beetroot. Place on a platter and top with pistachios.

EACH SERVING About 650kJ, 4g protein, 14g carbohydrate, 11g fat (1g saturated), 4g fibre.


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