Description
A refreshing beet salad featuring crumbled feta, crisp cucumbers, and fresh dill.
Ingredients
- 4 medium beets
- 1 cucumber
- 1/2 cup crumbled feta
- 1/4 cup fresh dill, chopped
- 3 tablespoons olive oil
- 2 tablespoons vinegar or lemon juice
- Salt and pepper to taste
Instructions
- Prep the Beets: If you’re roasting, wrap each beet in foil and roast at 400°F for 45–60 minutes until fork-tender. Cool, peel, and slice. If steaming, simmer peeled beets for about 30 minutes.
- Slice the Cucumber: Use a mandoline or sharp knife for thin, even slices.
- Make the Dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, and optional honey/maple syrup. Season with salt and pepper.
- Assemble: In a large mixing bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with dressing and gently toss.
- Finish with Feta: Top with crumbled feta and give one last gentle toss or leave as a garnish.
- Serve or Chill: Serve immediately or refrigerate for 1–2 hours to let flavors develop.
Notes
- Add sliced red onion or shallots for a kick.
- Chopped walnuts or pistachios can add crunch.
- Add arugula or spinach for more bulk.
- A sprinkle of sumac adds extra tang.
- If no feta, goat cheese or a dairy-free alternative works.
- If you don’t like dill, fresh mint or parsley can be used.
- Cucumber can be swapped with celery or zucchini for crunch.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting/Steaming
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg