Description
A refreshing and colorful salad featuring 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 (Use 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
- Roast or steam the beets until tender. If roasting, preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45-60 minutes, or until tender. If steaming, place in a steamer basket over simmering water for about 30-40 minutes. Once done, let cool, peel, and slice.
- Slice the cucumber into thin rounds.
- In a large bowl, crumble the feta cheese and add the fresh dill.
- Once beets have cooled, add them to the bowl and gently toss.
- In a small bowl, whisk together red wine vinegar or lemon juice, olive oil, salt, pepper, and honey or maple syrup (if using).
- Drizzle the dressing over the beet mixture and toss gently to combine. Taste and adjust seasoning as needed.
- Serve immediately or refrigerate for about 30 minutes to let flavors meld.
Notes
Can be made a day in advance. Keep dressing separate until serving for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 7g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg