Description
A vibrant and healthy beet salad with feta cheese and cucumbers, perfect for any occasion.
Ingredients
Scale
- 4 medium beets, roasted or steamed until tender
- 1 large cucumber, sliced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh dill (or mint/parsley)
- 2 tablespoons red wine vinegar or lemon juice
- 4 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon honey or maple syrup (optional)
Instructions
- Preheat your oven to 400°F (200°C) if roasting the beets. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 45-60 minutes until tender.
- While the beets roast, wash and slice the cucumber into rounds or half-moons.
- Once beets are tender, cool, peel, and chop into bite-sized cubes.
- In a large bowl, combine chopped beets, cucumber, crumbled feta, and dill; toss gently.
- In a small bowl, whisk together vinegar (or lemon juice), olive oil, salt, pepper, and honey/maple syrup.
- Drizzle the dressing over the salad and toss until evenly coated.
- Let sit briefly or chill for 30 minutes to enhance flavors before serving.
Notes
This salad can be made ahead; just keep dressing separate until serving to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg