Description
Indulge in the vibrancy of this Beet Salad with Feta, Cucumbers, and Dill, a dish that delights both the eyes and the palate. Featuring earthy roasted beets paired with crunchy cucumbers, creamy feta cheese, and fragrant dill, this salad is a refreshing choice for any occasion. Ideal for summer picnics or elegant dinner parties, it’s a dish that brings people together with its colorful presentation and burst of flavors. Quick to prepare and packed with nutrients, this beet salad can be enjoyed as a light main course or a vibrant side dish, making it both versatile and satisfying.
Ingredients
Scale
- 2 medium fresh beets
- 1 English cucumber
- 100g crumbled feta cheese
- 2 tbsp fresh dill
- 3 tbsp extra virgin olive oil
- 1 tbsp aged balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for about 45 minutes until tender. Cool before peeling.
- While the beets roast, slice the cucumber into thin rounds.
- In a large bowl, combine sliced cucumbers and diced roasted beets.
- Crumble feta cheese over the mixture and sprinkle freshly chopped dill on top.
- In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad just before serving.
- Toss gently until well coated and serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 230
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg