Description
A refreshing beet salad featuring the vibrant flavors of feta cheese and fresh dill.
Ingredients
Scale
- 4 medium beets, cooked and sliced (roasted or steamed)
- 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
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
Instructions
- If roasting, wrap each beet in foil and roast at 200°C for 45–60 minutes until fork-tender. Cool, peel, and slice. If steaming, simmer peeled beets for about 30 minutes until tender.
- Use a mandoline or sharp knife to create thin, even slices of cucumber.
- In a small bowl, whisk together olive oil, vinegar or lemon juice, and optional honey or maple syrup. Season with salt and pepper.
- In a large mixing bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with dressing and gently toss to coat.
- Top the salad with crumbled feta. Give a final gentle toss or leave the feta as a garnish.
- Serve immediately for a fresh taste or refrigerate for 1–2 hours to allow the flavors to develop.
Notes
- For an extra crunch, consider adding nuts like walnuts or pecans.
- This salad pairs well with grilled meats or as a standalone dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting or Steaming
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Beet Salad, Feta, Dill, healthy salad, vegetarian recipe