Description
This vibrant Beet Salad with Feta, Cucumbers & Dill is a refreshing and colorful dish that brings together the earthy sweetness of roasted beets, the crunch of fresh cucumbers, and the creamy tang of feta cheese. Perfect for gatherings or a light meal, this salad not only looks stunning but is also packed with flavor and nutrition. Enjoy it chilled as a side dish or a light main course.
Ingredients
Scale
- 4 medium-sized fresh beets
- 1 large cucumber (about 1 cup chopped)
- ½ cup crumbled feta cheese
- ¼ cup fresh dill, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45-60 minutes until tender.
- Once roasted, cool the beets slightly before peeling them under cold running water.
- Chop the cucumber into bite-sized pieces while the beets cool.
- In a large bowl, combine diced beets, chopped cucumbers, crumbled feta cheese, and fresh dill.
- Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper, tossing gently.
- Refrigerate for at least 20 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 8g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg
Keywords: - For added crunch, consider tossing in nuts like walnuts or almonds. - Substitute feta with goat cheese for a different flavor profile. - Add arugula for extra greens if desired.