Description
A fresh and simple salad combining roasted beets, crunchy cucumbers, and tangy feta cheese, perfect for a quick meal.
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 a knife slides in easily.
- Let the beets cool, then peel and slice or cube them.
- Wash and slice the cucumber thinly.
- Crumble the feta into a bowl.
- Chop the fresh dill and set aside.
- Whisk the vinegar or lemon juice with olive oil and honey.
- Season the dressing with salt and pepper to taste.
- Toss beets, cucumber, feta, and dill in the bowl.
- Pour the dressing over the salad and toss gently.
- Taste and add more salt or pepper if needed.
- Chill the salad for 15 to 30 minutes before serving.
- Serve cold and enjoy the fresh mix of flavors.
Notes
For lighter dressing, use less oil and more vinegar. You can also swap half the olive oil for plain yogurt for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg
Keywords: beet salad, feta cheese, fresh salad, summer salad, healthy recipe