I’ve made this dish numerous times because it’s delicious, healthy, and very easy to prepare! You can go all out with the plating as I did or simply serve it as a rustic salad! As with my panzanella recipe, I will not be giving ingredient amounts for this recipe since amounts depend on your taste and the amount you wish to make!
red beets (I’ve also made this using golden beets in addition to red beets)
balsamic reduction (balsamic vinegar and sugar, or store bought)
english cucumbers (these are preferred because they lack the large seeds present in regular cucumbers)
microgreens or pea sprouts
extra virgin olive oil
salt and pepper to taste
if preparing the balsamic reduction at home, mix together 1/2 teaspoon of sugar for each ounce of balsamic vinegar used. reduce the mixture in a saucepan at medium heat until thick.
cut the beets into 2 inch cubes and cover with foil. place on a baking sheet and bake at 400F for about an hour or until tender. allow the beets to cool and finely chop them by running a large knife through them. place the chopped beets into a bowl and dress with balsamic reduction and extra virgin olive oil. season with salt and pepper to taste.
thinly slice the cucumber (as thin as possible) with a mandoline (or a sharp knife) and arrange on plate. use a ring mold to plate the beet mixture on top of the cucumbers (alternatively, simply spoon the beet mixture onto the plate). top the beets with microgeens or pea sprouts and drizzle with balsamic reduction.