Serves 2
45 min
Polish Summer Soba Salad
Recipe GLPR1b6efa3b7f248b
A vibrant, chilled noodle salad inspired by Polish summer cuisine, featuring tender roasted beets, chewy soba noodles, crisp cucumber, creamy white beans, and toasted walnuts, all tossed with a bright fresh dill vinaigrette. This wholesome dish celebrates seasonal vegetables and is naturally plant-based.
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Ingredients
½ pound Uncooked beets, peeled and diced
1¼ tablespoon Olive oil, divided
¼ teaspoon Celery seeds
Salt
Freshly ground black pepper
6 ounces Soba noodles
2 Scallions, green part only, thinly sliced
1 English cucumber, peeled and sliced into thin half-moons
1 cup Cooked white beans
3 tablespoon Roasted chopped walnuts
½ cup Fresh dill, finely chopped
3 tablespoon Rice vinegar
4 teaspoon Olive oil for dressing
1 tablespoon Organic granulated sugar
Directions
Preheat your oven to 400°F. Toss the diced beets with 1 teaspoon of olive oil, celery seeds, a pinch of salt, and a few twists of black pepper. Spread them on a baking sheet and roast for 25–30 minutes, stirring halfway through, until the beets are tender and caramelized at the edges. Remove and let cool completely.
While the beets roast, bring a large pot of salted water to a boil. Add the soba noodles and cook according to package directions until just tender. Drain well and rinse under cold water to stop cooking and chill thoroughly.
Make the dill dressing by whisking together the finely chopped fresh dill, rice vinegar, 4 teaspoons of olive oil, granulated sugar, 1/2 teaspoon black pepper, and 1/2 teaspoon salt in a small bowl until the sugar dissolves. Taste and adjust seasoning as needed.
In a large serving bowl, combine the chilled soba noodles, cooled roasted beets, sliced scallion greens, cucumber half-moons, white beans, and chopped walnuts.
Pour the dill dressing over the salad and toss gently but thoroughly to coat all ingredients evenly. Chill for at least 15 minutes before serving to allow flavors to meld.
