Description
A vibrant beet salad featuring fresh cucumbers, creamy feta, and aromatic dill, perfect for a light meal or side dish.
Ingredients
Scale
- 2 medium Fresh Beets (about 250g)
- 1 English Cucumber (about 200g), sliced
- 100g Crumbled Feta Cheese
- 2 tbsp Fresh Dill, chopped
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Aged Balsamic Vinegar
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) to prepare for roasting your beets.
- Wrap each beet in aluminum foil, creating sealed packets to retain moisture, and place on a baking sheet.
- Roast the beets for about 45 minutes, until tender when pierced with a fork. Allow them to cool slightly before peeling.
- Slice the cucumber into thin rounds.
- Combine the sliced cucumbers and diced beets gently in a large mixing bowl.
- Crumble feta over the mixture, followed by a sprinkle of fresh dill.
- Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl until emulsified.
- Drizzle the dressing over the salad just before serving, and toss gently until well coated.
- Serve chilled or at room temperature.
Notes
Make-ahead tips: Roast beets a day in advance and store in the fridge. Customize with cherry tomatoes or nuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: beet salad, feta cheese, cucumber salad, healthy recipes, summer salad