Description
A refreshing salad featuring roasted beets, crispy cucumbers, and creamy feta cheese, drizzled with a tangy dressing.
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
- 4 tablespoons olive oil
- To taste salt
- To taste pepper (Use freshly cracked black pepper)
- 1 teaspoon honey or maple syrup (Optional for sweetness)
Instructions
- Prepare the Beets: If roasting, preheat your oven to 400°F (200°C). Wrap each beet in foil and roast for about 45-60 minutes until fork-tender. If steaming, place in a steamer and cook for about 30 minutes.
- Cool and Peel the Beets: Once cooked, allow the beets to cool slightly. Using your hands (or gloves, to avoid stains), peel the skin off. Cut the beets into bite-sized cubes.
- Slice the Cucumber: Chop your cucumber into thin slices or quarter them lengthwise for an eye-catching addition.
- Prepare the Dressing: In a small bowl, whisk together the red wine vinegar (or lemon juice), olive oil, salt, and freshly cracked pepper. Adjust the seasoning according to your taste. If you’re adding honey or maple syrup for a sweeter touch, whisk it in now.
- Combine Ingredients: In a large mixing bowl, gently toss the beet cubes, cucumber slices, and crumbled feta. Pour the dressing over the salad; fold gently until everything is well coated.
- Add Fresh Dill: Sprinkle the fresh dill on top and stir gently. Ensure every bite has a bit of that fragrant herb!
- Serve: Let the salad sit for about 10 minutes to allow the flavors to meld beautifully. Serve chilled, garnished with extra dill if desired.
Notes
Make ahead tips: This salad keeps well in the fridge for up to three days. Prepare the beets a day in advance, and assemble just before serving for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg