Description
A vibrant beet salad with crumbled feta and fresh cucumbers that combines earthy sweetness and tangy flavors.
Ingredients
Scale
- 3 medium-sized beets (approximately 1 pound), washed and trimmed
- 1 teaspoon of olive oil
- Salt and pepper, to taste
- 1 cup of crumbled feta cheese
- 1 large cucumber, peeled and thinly sliced
- ¼ red onion, thinly sliced
- 2 tablespoons of chopped fresh dill (or 1 tablespoon of dried dill)
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of balsamic vinegar
- Optional: Chopped walnuts or pecans for added crunch
- Optional: Mixed greens or arugula for a base
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil after drizzling them with olive oil, salt, and pepper. Place wrapped beets on the oven rack or a baking sheet.
- Roast the beets for about 45 minutes, or until they’re fork-tender. Let them cool slightly, then peel off the skins.
- While your beets roast, prepare the remaining ingredients by slicing the cucumber and red onion, and chopping your dill.
- In a large bowl, combine the beet slices (cut into wedges or cubes) with cucumber, red onion, crumbled feta, and dill.
- Drizzle with lemon juice and balsamic vinegar. Toss gently to combine, being careful not to mush the beets.
- If desired, serve the salad over a bed of mixed greens or arugula and top with chopped walnuts or pecans.
- Enjoy this cozy meal that’s as beautiful as it is delicious!
Notes
Consider using pre-cooked beets to save time or substituting ingredients based on dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg