Description
A refreshing and vibrant salad featuring roasted beets, creamy feta, fresh cucumbers, and fragrant dill.
Ingredients
Scale
- 2 medium beets
- 1 cucumber, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, until fork-tender. Let them cool, then peel and dice.
- Combine the diced beets, cucumber, feta cheese, and dill in a large bowl.
- Whisk together the olive oil, apple cider vinegar, salt, and pepper in a small bowl.
- Pour the vinaigrette over the salad and toss gently to combine.
- Serve immediately or chill for 30 minutes to let the flavors meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The colors of the beets might bleed into other ingredients, but the flavors will remain delicious.
- Prep Time: 15
- Cook Time: 60
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg