Description
A vibrant salad featuring roasted beets, refreshing cucumbers, creamy feta, and fragrant dill, perfect for warm days and gatherings.
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).
- Wrap each beet in aluminum foil and place on a baking sheet.
- Roast the beets for about 45 minutes or until tender.
- Once roasted, cool the beets and peel away the skin.
- Slice the cucumber into thin rounds.
- In a large bowl, combine the sliced cucumbers and diced roasted beets.
- Crumble feta cheese over the mixture and add chopped dill.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently.
- Serve chilled or at room temperature.
Notes
Make-ahead: Roast beets in advance and store in the fridge for up to 3 days. Use pre-cooked beets for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: beet salad, feta cheese, healthy salad, summer salad, vegetarian recipe