Description
A vibrant, healthy beet salad with roasted beets, cucumbers, creamy feta, and aromatic dill, all tossed in a light olive oil dressing.
Ingredients
4 medium beets, roasted and peeled
1 large cucumber, thinly sliced
1/3 cup crumbled feta cheese
2 tablespoons fresh dill, finely chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon lemon juice
Salt and black pepper to taste
Instructions
- Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 45-60 minutes, or until fork-tender. Let the beets cool, then peel and dice them.
- In a large mixing bowl, combine the diced beets, thinly sliced cucumbers, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and black pepper.
- Pour the dressing over the beet mixture and gently toss to coat.
- Sprinkle with the fresh chopped dill and give it one final gentle stir.
- Chill the salad for 15 minutes before serving to allow the flavors to meld together.
Notes
For added crunch, consider adding a handful of chopped walnuts or almonds.
Goat cheese can be used instead of feta for a different flavor.
If desired, add mixed greens like spinach or arugula to turn it into a main meal.
Swapping red wine vinegar with balsamic or apple cider vinegar offers a slightly different taste.
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Add dill just before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
