Description
A vibrant and nutritious beet salad featuring roasted beets, crisp cucumbers, tangy feta cheese, and aromatic fresh dill. Zesty and fresh, this salad is a perfect addition to any meal or gathering.
Ingredients
2–3 medium beets (roasted, peeled, and cut into pieces)
1 medium cucumber, sliced or diced
4 oz (≈½ cup) feta cheese, crumbled
2–4 tablespoons fresh dill, chopped
2–3 tablespoons olive oil
1–2 tablespoons lemon juice or vinegar
Salt, to taste
Black pepper, to taste
Optional: ¼ cup red onion, finely sliced (adjust to taste)
Optional: 1 teaspoon honey or ½ teaspoon mustard for extra flavor
Instructions
Preheat the oven to 200°C (400°F).
Wrap the beets in aluminum foil and place in the oven. Roast for 45 to 60 minutes until tender. Let cool, then peel and chop into bite-sized pieces.
While the beets are cooling, slice or dice the cucumber and set aside.
Chop the fresh dill finely.
In a small bowl, whisk together olive oil, lemon juice (or vinegar), salt, and pepper to make the dressing.
In a large mixing bowl, combine the roasted beets, cucumber, and chopped dill.
Add the crumbled feta cheese to the bowl.
Pour the dressing over the salad and toss gently to coat.
Taste and adjust seasoning if needed.
Serve chilled or at room temperature.
Notes
For a vegan version, substitute the feta cheese with a vegan cheese alternative.
You can roast the beets in advance and store them in the refrigerator for up to 3 days.
This salad tastes better when made ahead and allowed to sit in the fridge for an hour to let the flavors meld.
Add cherry tomatoes or avocado for a twist.
- Prep Time: 15
- Cook Time: 60
- Category: Recipes
- Method: Roasting
- Cuisine: Mediterranean