Description
A refreshing and flavorful Beet Feta Salad with Cucumber and Dill, perfect for a light meal or side dish.
Ingredients
Scale
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 3 tbsp extra-virgin olive oil
- 2 cups roasted or canned beets, diced (from about 2 large beets)
- 1 medium cucumber, seeded, halved, and thinly sliced
- 4 oz feta, crumbled
- 1/4 cup chopped fresh dill
Instructions
- In a small bowl or measuring cup, whisk together the fresh lemon juice and kosher salt until the salt is dissolved. Gradually drizzle in the extra-virgin olive oil while whisking constantly to fully incorporate all the ingredients and create a smooth dressing. Taste and adjust salt or lemon juice as needed.
- Place the diced roasted or canned beets in a large bowl. Pour in half of the prepared lemon vinaigrette and mix well to coat the beets evenly. Let marinate while preparing the remaining ingredients.
- Just before serving, add the sliced cucumber, crumbled feta cheese, chopped fresh dill, and the remaining lemon vinaigrette to the bowl with the marinated beets. Toss everything together until well combined, being gentle to keep the feta chunky.
Notes
- For additional flavor, consider adding nuts or seeds.
- This salad can be made a few hours in advance; just keep it refrigerated.
- Customize the salad by adding other ingredients like avocado or nuts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg