Description
A vibrant and refreshing beet salad that combines roasted beets, crunchy cucumbers, creamy feta, and fragrant dill.
Ingredients
Scale
- 4 medium beets, roasted
- 1 large cucumber, sliced
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast until tender, about 45-60 minutes.
- Slice the cucumber into thin rounds or half-moons and set aside.
- Whisk together the olive oil, balsamic vinegar, salt, and pepper in a bowl to make the vinaigrette.
- Cut the cooled roasted beets into bite-sized pieces and add them to a large salad bowl.
- Fold in the sliced cucumbers, crumbled feta cheese, and chopped dill.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve chilled or at room temperature and enjoy!
Notes
Roasted beets can be prepared ahead of time. Adjust ingredients according to personal taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg