Description
A refreshing salad combining roasted beets, crunchy cucumbers, and creamy feta cheese, perfect for any occasion.
Ingredients
Scale
- 4 medium beets (Roasted or steamed until tender)
- 1 large cucumber (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 (Offers tanginess)
- 4 tablespoons olive oil (Adds richness)
- To taste salt (Enhances overall flavor)
- To taste pepper (Use freshly cracked black pepper)
- 1 teaspoon honey or maple syrup (Optional for sweetness)
Instructions
- Preheat your oven to 400°F (if roasting beets). Wrap each beet in aluminum foil and place on a baking sheet. Roast for 45-60 minutes until tender.
- While beets are roasting, wash and slice cucumber into thin half-moons.
- Once beets are done, let cool, peel off skins, and slice into bite-sized pieces.
- In a large bowl, combine roasted beets and cucumber. Crumble in feta cheese.
- In a small bowl, whisk together red wine vinegar (or lemon juice) and olive oil. Drizzle over salad.
- Add fresh dill, salt, and pepper, then gently toss everything together. Optionally, add honey or maple syrup for sweetness.
- Taste and adjust seasoning, serve immediately or chill for up to an hour before serving.
Notes
Keep the dressing separate until ready to serve to maintain the salad’s texture. Roasted beets can be prepared the day before.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg