How to Make Roasted Beet Salad

• Wash the beets thoroughly and trim off the leafy greens, leaving the skins intact. Place the whole, unpeeled beets in a large pot and cover with water. Bring to a boil and cook until the skins have loosened enough to rub away easily, about 10-15 minutes for small beets, 15-20 minutes for medium beets, and 20-25 minutes for large beets.
  2 Cups Beets
• Drain the beets and allow them to cool until they are comfortable to handle. Using your fingers, a paper towel, or a paring knife, gently rub away the skins. The beets do not need to be fully tender at this stage, as they will continue cooking in the oven.
• Slice the peeled beets as directed in the recipe.
• Roast the Beets. Preheat your oven to 400°F.
• Place the sliced beets in a medium mixing bowl. Drizzle with the olive oil and sprinkle with the kosher salt. Toss until evenly coated.
  1 Tablespoons Olive Oil, 1/4 Teaspoons Salt
• Spread the beets onto a baking sheet in a single layer and roast for approximately 20 minutes, or until fork tender and lightly caramelized around the edges.
• While the beets are roasting, slice the cucumber and cube the mozzarella cheese.
  1 Medium Cucumber, 1 Cup Mozzarella
• In a small bowl or jar, whisk together the lemon juice, olive oil, and kosher salt until well combined.
  1 Tablespoons Lemon Juice, 1/2 Teaspoon Salt, 3 Tablespoons Olive Oil
• Place the cucumber slices in a bowl and toss with the dressing. Allow them to marinate while the beets finish roasting.
• Assemble the Salad. Once the beets are tender, remove them from the oven and allow them to cool slightly.
• Add the roasted beets, marinated cucumbers, mozzarella cheese, and three-quarters of the chopped dill to a serving bowl. Gently toss to combine.
  1/4 Cup Fresh Dill
• Sprinkle the remaining fresh dill over the top before serving.