Description
A refreshing beet salad with feta, cucumbers, and dill that delights the taste buds with its vibrant flavors.
Ingredients
Scale
- 4 medium beets, cooked and sliced (roasted or steamed)
- 1 large cucumber, thinly sliced
- ½ cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 1 tablespoon red wine vinegar or lemon juice
- 2 tablespoons olive oil
- Salt and freshly cracked pepper, to taste
- Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)
Instructions
- Prep the Beets: If you’re roasting, wrap each beet in foil and roast at 400°F for 45–60 minutes until fork-tender. Cool, peel, and slice. If steaming, simmer peeled beets for about 30 minutes.
- Slice the Cucumber: Use a mandoline or sharp knife for thin, even slices.
- Make the Dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, and optional honey/maple syrup. Season with salt and pepper.
- Assemble: In a large mixing bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with dressing and gently toss.
- Finish with Feta: Top with crumbled feta and give one last gentle toss or leave as a garnish.
- Serve or Chill: Serve immediately or refrigerate for 1–2 hours to let flavors develop.
Notes
- For a sweeter flavor, add honey or maple syrup to the dressing.
- This salad can be made ahead of time and stored in the refrigerator.
- Feel free to add other vegetables or nuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting/Steaming
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg