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Beet Salad with Feta, Cucumbers & Dill


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  • Author: Rachel Lawson
  • Total Time: 1 hour
  • Yield: Serves 4

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

  1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast until tender, about 45 minutes.
  2. Allow beets to cool before peeling off their skins.
  3. Slice cucumbers into thin rounds.
  4. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
  5. In a large bowl, combine chopped beets, cucumbers, feta, and dill. Drizzle dressing over the salad and toss gently until evenly coated.
  6. 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