Description
Beet Salad with Feta, Cucumbers, and Dill is a vibrant and refreshing dish that brings together earthy beets, creamy feta cheese, and crisp cucumbers, all enhanced by the aromatic touch of fresh dill. This salad is not only a feast for the eyes with its colorful presentation but also packed with nutrients, making it a perfect addition to any meal. Whether you’re hosting a summer picnic or looking for a light lunch option, this salad is quick to prepare and sure to impress. Brighten up your meal with this simple yet delicious recipe that combines bold flavors and wholesome ingredients.
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
- Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)
Instructions
- Prepare the beets by roasting them at 400°F for 45–60 minutes until tender. Once cooled, peel and slice.
- Slice the cucumber evenly using a mandoline or sharp knife.
- In a small bowl, whisk together olive oil, vinegar or lemon juice, salt, and pepper.
- In a large mixing bowl, combine cooked and sliced beets, cucumber slices, and dill. Drizzle with dressing and gently toss.
- Top with crumbled feta cheese and serve immediately or refrigerate for an hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg