Description
A colorful salad featuring roasted beets, creamy feta, and crisp cucumbers, perfect for any table.
Ingredients
Scale
- 4 medium beets, roasted or steamed until tender
- 1 large cucumber, sliced thin
- 1 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 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 the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45 minutes to 1 hour until tender. Let cool, then peel and chop into bite-sized pieces.
- Slice the cucumber into thin rounds or half-moons.
- In a large bowl, combine roasted beets and cucumber.
- Crumble feta cheese over the salad mixture.
- Finely chop dill and sprinkle over the salad.
- To make the dressing, whisk together vinegar or lemon juice, olive oil, salt, and pepper (and honey or maple syrup if using).
- Drizzle dressing over the salad and toss gently to combine. Let sit for about 10 minutes before serving.
Notes
Make-ahead by roasting beets a day prior. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg