Cucumber, Beet & Pistachio Salad

City Foodsters (CC-BY)


  • 3 lb. medium beets, trimmed, scrubbed and very thinly sliced
  • 3 tbsp. olive oil
  • 1 large seedless cucumber, thinly sliced
  • 2 tbsp. sherry vinegar
  • 1 tbsp. toasted sesame oil
  • 1/2 cup roasted salted pistachios, shelled and chopped


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  1. Preheat oven to 450 degrees F. Toss beets with olive oil and 1/4 teaspoon salt; spread out in single layers on 2 large rimmed baking sheets. Roast 30 minutes or until tender, switching pans on racks halfway through. Let cool.
  2. Meanwhile in medium bowl, toss cucumber with 1/4 teaspoon salt; transfer to colander to drain.
  3. Toss cucumber with vinegar, sesame oil and 1/4 teaspoon black pepper until well coated; fold in beets. Transfer to serving platter. Top with pistachios.

Servings: 8

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