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Cucumber and Beet Salad with Espresso Truffles

moka coffee pot
A vibrant, refreshing cucumber and beet salad, topped off with rich, espresso-infused truffles for a deliciously unexpected twist.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

For the Cucumber and Beet Salad:

  • 2 cucumbers sliced
  • 2 medium-sized beets peeled and thinly sliced
  • 1/4 cup fresh mint leaves
  • 1/4 cup crumbled feta cheese
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste

For the Espresso Truffles:

  • 1/2 cup heavy cream
  • 1 tbsp espresso powder
  • 8 oz dark chocolate chopped
  • 1 tbsp unsalted butter
  • 1/4 cup cocoa powder for dusting

Instructions
 

Cucumber and Beet Salad:

  • Slice cucumbers and beets thinly.
  • Toss with olive oil, lemon juice, salt, and pepper.
  • Add mint leaves and feta. Serve chilled.

Espresso Truffles:

  • Heat heavy cream and espresso powder in a saucepan until hot but not boiling.
  • Pour over chopped chocolate and let sit for 2 minutes.
  • Stir until smooth and stir in butter.
  • Let cool to room temperature, then refrigerate for 30 minutes.
  • Once set, roll into small balls and dust with cocoa powder.
  • Serve alongside the salad.

Notes

Nutritional Values (Per Serving)

Calories: 320
Total Fat: 24g
Saturated Fat: 9g
Carbohydrates: 28g
Fiber: 5g
Protein: 6g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 10%
  • Vitamin C: 12%
  • Calcium: 8%
  • Iron: 4%
  • Magnesium: 6%

Additional Notes/Tips

  • You could add some nuts for crunch, but let’s keep it simple, shall we?
  • Don’t skip the espresso truffles; they’re the pièce de résistance.
  • Make the truffles in advance—more time for you to enjoy the salad!