Description
Discover how to make this Vibrantly Easy Beet Salad with Feta and Cucumbers Delight that’s refreshing and colorful – perfect for any occasion!
Ingredients
Scale
- 2 cups roasted beets
- 1 cup cucumber, thinly sliced
- 1 cup crumbled feta cheese
- 2 tablespoons fresh dill
- 2 tablespoons red apple vinegar or lemon juice
- 3 tablespoons olive oil
- to taste salt
- to taste black pepper
- 1 tablespoon honey or maple syrup (optional)
Instructions
- Roast beets wrapped in foil at 400°F for 45–60 minutes until tender. Alternatively, steam for about 30 minutes. Once cool, peel and slice into bite-sized pieces.
- Thinly slice the cucumber using a mandoline or sharp knife.
- In a small bowl, whisk together olive oil, red apple vinegar or lemon juice, and optional honey or maple syrup. Season with salt and pepper to taste.
- In a large bowl, gently combine sliced beets, cucumber, and fresh dill. Drizzle dressing over the mixture and toss lightly to coat.
- Top with crumbled feta cheese either mixed in or as a garnish.
- Serve immediately or chill in the fridge for 1–2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 185
- Sugar: 8g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Fresh ingredients enhance flavor; use seasonal vegetables when possible. Experiment with herbs like parsley or mint for added freshness. For crunch, consider adding walnuts or almonds.