Description
Beet Salad with Feta, Cucumbers, and Dill is a vibrant dish that combines earthy roasted beets with creamy feta cheese and crunchy cucumbers, all elevated by the fresh taste of dill. This refreshing salad is perfect for summer gatherings or as a light dinner option. With its beautiful colors and delightful flavors, it’s not just a feast for the eyes but also a healthy addition to your meal.
Ingredients
Scale
- 4 medium beets (cooked and sliced)
- 1 large cucumber (thinly sliced)
- ½ cup crumbled feta cheese
- 2 tablespoons fresh dill (chopped)
- 1 tablespoon red wine vinegar or lemon juice
- 2 tablespoons olive oil
- Salt and freshly cracked pepper (to taste)
Instructions
- Prepare the beets: Roast wrapped in foil at 400°F for 45–60 minutes until fork-tender or steam peeled beets for about 30 minutes until soft.
- Slice the cucumber using a mandoline slicer or sharp knife for even slices.
- Make the dressing by whisking together olive oil, vinegar (or lemon juice), optional honey, salt, and pepper.
- In a mixing bowl, combine sliced beets, cucumbers, and dill. Drizzle with dressing and toss gently.
- Top with crumbled feta cheese and either mix lightly or leave as a garnish.
- Serve immediately or refrigerate for 1–2 hours to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 45–60 minutes
- Category: Salad
- Method: Roasting/Steaming
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg