Cucumber, Beet and Bottarga Salad

  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 2 servings
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1 medium beet, peeled

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1 English cucumber, halved and seeded 

2 tablespoons extra-virgin olive oil 

Grated zest and juice of 1 lemon 

1 handful fresh mint leaves, finely chopped

1 tablespoon bottarga 

Kale microgreens, for garnish


Special equipment:
a mandolin with a julienne blade
  1. In a medium pot, combine the beet with water to cover. Salt lightly and bring to a boil. Cook for about 20 minutes, until tender, then remove from the water and set aside to cool.
  2. Using a mandoline with a julienne blade, first slice the cucumber into very thin strings. Then slice the beet into very thin rings. Slice the cucumber first, since the beet will stain the mandoline.
  3. In a small measuring cup, mix together the olive oil, lemon juice, and mint. Add salt and pepper to taste. Whisk until the mixture is emulsified. It should look opaque, with a bright yellow/green color.
  4. In each of 2 salad bowls, place strings of cucumbers and rings of beets. Try to give as much height and dimension as possible.
  5. Shave 1/2 tablespoon bottarga on top of each cucumber serving. Lightly sprinkle with the dressing. Garnish with the lemon zest and microgreens and serve.