Description
Beet Salad with Feta, Cucumbers & Dill is a vibrant dish that combines the earthiness of roasted beets with the creamy texture of feta and the crunch of fresh cucumbers. Dressed in a tangy olive oil and balsamic vinaigrette, this salad is not just a delightful side but a centerpiece for any gathering. Perfect for warm evenings, it bursts with flavor and color, making every bite an experience worth savoring.
Ingredients
Scale
- 2 medium fresh beets
- 1 cup sliced English cucumbers
- ½ cup crumbled feta cheese
- 2 tablespoons fresh dill (or 1 tablespoon dried)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast until tender, about 45 minutes.
- Allow beets to cool before peeling off their skins.
- Slice cucumbers into thin rounds.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- In a large bowl, combine chopped beets, cucumbers, feta, and dill. Drizzle dressing over the salad and toss gently until evenly coated.
- Serve immediately or chill briefly for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg