Description
A refreshing salad combining roasted beets, crisp cucumbers, and creamy feta, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 4 medium beets (Roasted or steamed until tender)
- 1 large cucumber (Use English or Persian, seedless)
- 1 cup feta cheese (Crumble fresh for optimal taste)
- 1/4 cup fresh dill (Can be replaced with mint or parsley)
- 2 tablespoons red wine vinegar or lemon juice (Offers tanginess)
- 4 tablespoons olive oil (Adds richness)
- to taste salt (Enhances overall flavor)
- to taste pepper (Use freshly cracked black pepper)
- 1 teaspoon honey or maple syrup (Optional for sweetness)
Instructions
- Prep your beets: roast them in foil at 400°F (200°C) for 45-60 minutes, or steam for about 30 minutes.
- Let the cooked beets cool slightly and then peel off the skin.
- Cut the beets into bite-sized cubes and set aside.
- Thinly slice your cucumber to preferred thickness.
- In a large bowl, combine cubed beets and sliced cucumber.
- Crumble feta cheese over the salad.
- Toss in fresh dill.
- Whisk together red wine vinegar, olive oil, salt, pepper, and honey or maple syrup in a small bowl.
- Pour the dressing over the salad and gently toss until well coated.
- Serve immediately or let chill for 30 minutes for flavors to meld.
Notes
This salad can be made a day in advance, and leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg