HEALTHY Beet Salad with Feta Cucumbers and Dill
A fresh beet salad featuring roasted beets, cucumber, feta cheese, and dill.
Ingredients
- 2 medium fresh beets about 250g
- 1 English cucumber about 200g, sliced
- 100 g crumbled feta cheese
- 2 tablespoons fresh dill chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap each beet individually in aluminum foil and place on a baking sheet.
- Roast for 45 minutes, or until the beets are tender when pierced with a fork.
- Allow the beets to cool, then peel and dice them into bite-sized pieces.
- Slice the cucumber into thin rounds.
- Add the diced beets and cucumber slices to a large serving bowl.
- Scatter the crumbled feta cheese over the vegetables.
- Sprinkle with freshly chopped dill.
- In a separate bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad.
- Gently toss the Beet Salad with Feta, Cucumbers, and Dill until evenly coated.
- Serve immediately or chill before serving.
Notes
This salad pairs beautifully with grilled chicken, roasted lamb, or baked fish. For a brighter flavor profile, add a squeeze of fresh lemon juice just before serving. If using pre-cooked beets, the preparation time can be reduced significantly.