Description
A lively celebration of flavors with earthy roasted beets, crunchy cucumbers, and creamy feta, perfect for any occasion.
Ingredients
Scale
- 4 medium beets, roasted or steamed until tender
- 1 large cucumber, sliced (English or Persian, seedless)
- 1 cup feta cheese, crumbled
- 1/4 cup fresh dill (or mint/parsley)
- 2 tablespoons red wine vinegar or lemon juice
- 4 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon honey or maple syrup (optional)
Instructions
- Roast or steam beets until tender, about 30-40 minutes. Let cool and remove skins.
- Slice the cucumber into thin rounds or half-moons.
- Crumble feta cheese into a large mixing bowl.
- Cut cooled beets into bite-sized pieces and add to the bowl.
- Add sliced cucumbers and torn dill to the bowl.
- In a small bowl, whisk together red wine vinegar (or lemon juice), olive oil, salt, pepper, and honey/maple syrup.
- Pour dressing over the salad and toss gently to coat.
- Let the salad sit for about 10 minutes before serving.
Notes
This salad can be prepared a day in advance; keep dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg