Vibrant Beet Salad with Feta and Cucumbers
A colorful and flavorful beet salad featuring roasted beets, creamy feta, and crunchy cucumbers, perfect for meal prep or a fresh side dish.
Ingredients
Main Ingredients
- 4 medium beets Roast or steam until tender.
- 1 large cucumber Use English or Persian, seedless.
- 1 cup feta cheese Crumble fresh feta for best flavor.
- 1/4 cup fresh dill Fresh is best; substitute with mint or parsley if needed.
- 2 tablespoons red wine vinegar or lemon juice Adds tanginess.
- 4 tablespoons olive oil Use good-quality extra virgin olive oil.
- Salt and pepper To taste.
- 1 teaspoon honey or maple syrup Optional for sweetness.
Instructions
Preparation
- Preheat your oven to 400°F (205°C) if roasting the beets.
- Wash beets, wrap in foil, and roast for 45-60 minutes until tender.
- Once cooled, peel and cut the beets into cubes.
- Slice the cucumber into bite-sized pieces.
- In a small bowl, whisk together olive oil and red wine vinegar or lemon juice; season with salt and pepper.
- In a large bowl, combine cubed beets, sliced cucumber, crumbled feta, and fresh dill.
- Pour the dressing over the salad, toss gently, and adjust seasoning as needed.
Serving
- Serve immediately or chill to allow flavors to meld.
Notes
Let salad sit before serving for best flavor. Store leftovers in an airtight container for 3-5 days. Do not freeze.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gSodium: 350mgFiber: 4gSugar: 5g
Tried this recipe?Let us know how it was!