Description
A delightful salad featuring roasted beets, crisp cucumbers, and crumbled feta, perfect for any gathering or as a refreshing side dish.
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
- Preheat your oven to 400°F (200°C) if roasting beets.
- Wash and trim beets, wrap each in foil, and roast for about 45-60 minutes until tender.
- Let beets cool, peel the skins, and cut into wedges or cubes.
- Slice cucumber and place in a mixing bowl.
- In a small bowl, whisk together vinegar or lemon juice, olive oil, salt, pepper, and honey/maple syrup.
- Add beets to the cucumber, sprinkle with feta and dill, then drizzle with dressing and toss gently.
- Serve immediately or chill for 30 minutes before enjoying.
Notes
This salad keeps well in the fridge for up to 2 days; add feta just before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 260mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg