Description
A vibrant salad featuring sweet roasted beets, creamy feta, crunchy cucumber, and fresh dill. Perfect for summer gatherings or a light meal.
Ingredients
Scale
- 4 medium-sized Beets, roasted or boiled until tender
- 1 cup Feta Cheese, crumbled
- 1 large Cucumber, thinly sliced
- ½ cup Dill, finely chopped
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice, freshly squeezed
- Salt and Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) for roasting beets.
- Wrap beets in foil and roast for 45-60 minutes or boil in water for 30-40 minutes until tender.
- Thinly Slice the cucumber using a sharp knife or mandoline.
- Combine the cooled beet cubes, cucumber slices, crumbled feta cheese, and chopped dill in a large bowl.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl until emulsified.
- Pour the dressing over the salad and toss gently, being careful not to mash the beets.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
For a more intense flavor, add minced garlic to the dressing. Use a mix of red and golden beets for added color.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Boiling, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg