Description
A vibrant and refreshing Beet Salad with Feta, cucumbers, and dill. Perfect for a light lunch or side dish!
Ingredients
Scale
- 3 medium beets, roasted and diced
- 1 cucumber, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for 45–60 minutes, or until tender. Let cool, then peel and dice.
- While the beets are roasting, slice the cucumber into thin rounds.
- In a large bowl, combine the diced beets, sliced cucumber, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
- Pour the dressing over the beet mixture and gently toss to combine.
- Sprinkle the chopped fresh dill over the salad and toss lightly.
- Serve chilled or at room temperature.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Substitution: Use goat cheese instead of feta for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 25 mg
Keywords: beet salad, feta, cucumber, dill, salad recipe, healthy salad, mediterranean salad