Name: Vibrant Beet Feta Salad with Cucumber and Dill
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 3 medium roasted beets, peeled and sliced; 1 small cucumber, thinly sliced; ½ cup crumbled or cubed feta cheese; 2 tbsp chopped fresh dill; 2 tbsp extra virgin olive oil; 1 tbsp lemon juice or red wine vinegar; Salt and black pepper, to taste

Description

This Vibrant Beet Feta Salad with Cucumber and Dill is a delightful combination of fresh ingredients and bold flavors, perfect for any occasion.

Ingredients

Scale

3 medium roasted beets, peeled and sliced
1 small cucumber, thinly sliced
½ cup crumbled or cubed feta cheese
2 tbsp chopped fresh dill
2 tbsp extra virgin olive oil
1 tbsp lemon juice or red wine vinegar
Salt and black pepper, to taste

Instructions

Start by roasting the beets until they become tender and flavorful. Preheat your oven to 400°F (200°C). Wash and scrub the beets thoroughly, then wrap them in aluminum foil and place them on a baking sheet. Roast them for about 45-60 minutes, or until easily pierced with a fork. Once done, allow the beets to cool slightly before peeling and slicing them into rounds or wedges.
In a large mixing bowl, combine the sliced roasted beets, thinly sliced cucumber, crumbled or cubed feta cheese, and chopped fresh dill.
In a small bowl, whisk together the extra virgin olive oil, lemon juice (or red wine vinegar), salt, and black pepper.
Gently toss the salad ingredients together, taking care not to break the feta. Allow the salad to chill in the refrigerator for 10–15 minutes before serving.

Notes

Store leftover salad in an airtight container in the fridge for a day, but keep the dressing separate to maintain freshness.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Salad

Nutrition

Calories: 180 kcal
Sodium: 320 mg
Protein: 6 g