Cook The Book: Roasted Beet And Cucumber Salad

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1 bunch beets

Salt, to taste

Extra-virgin olive oil

Red wine vinegar

Freshly ground pepper, to taste

1 English cucumber

1 bunch radishes

1 teaspoon chopped fresh dill (or more to taste)

1 teaspoon chopped fi:esh mint (or more to taste) Ricotta salata

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