Beet Salad with Feta, Cucumbers, and Dill
Beet Salad with Feta, Cucumbers, and Dill is a refreshing and vibrant dish that beautifully marries the earthy sweetness of roasted beets with the crispness of cucumbers and the creamy tang of feta cheese. Perfect for any occasion, this colorful salad not only delights the palate but also adds a stunning visual appeal to your table. Enjoy it as a light meal or an impressive side dish at your next gathering.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium fresh beets (about 300g)
- 1 large English cucumber, sliced (about 200g)
- 100g feta cheese, crumbled
- 2 tbsp fresh dill, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in foil and place on a baking sheet. Roast for 45-60 minutes until fork-tender. Let cool before peeling.
- While beets roast, slice the cucumber into thin rounds or half-moons.
- In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
- Once cooled and peeled, chop beets into bite-sized pieces. In a large bowl, combine roasted beets, cucumber slices, crumbled feta cheese, and chopped dill.
- Drizzle dressing over the salad mixture and gently toss.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 7g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg