Description
Beet Salad with Feta, Cucumbers & Dill is a refreshing, vibrant dish that perfectly balances the sweetness of roasted beets with the creaminess of feta cheese and the crunch of cucumbers. Tossed in a light lemon-olive oil dressing and accented by fresh dill, this salad not only delights the palate but also adds a splash of color to any meal. Perfect for picnics or as a side dish at gatherings, this recipe is both simple to prepare and endlessly customizable. Enjoy this nutritious salad that celebrates fresh ingredients and bright flavors!
Ingredients
Scale
- 3 medium-sized fresh beets (about 450g)
- 1 cup diced English cucumbers (about 150g)
- 1 cup crumbled feta cheese (about 150g)
- ¼ cup chopped fresh dill (about 10g)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for 45-60 minutes until tender.
- Once cool, peel the beets using your fingers or a paper towel, then dice them into bite-sized pieces.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large bowl, combine diced beets, cucumbers, feta cheese, and dill. Drizzle with dressing and toss gently until evenly coated.
- Serve chilled on a platter or individual bowls.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 25mg