Description
A refreshing beet salad featuring roasted beets, crisp cucumbers, crumbled feta cheese, and fresh dill, perfect for a light meal or side dish.
Ingredients
Scale
- 2 medium Fresh Beets (about 250g)
- 1 English Cucumber (about 200g), sliced
- 100g Crumbled Feta Cheese
- 2 tbsp Fresh Dill, chopped
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Aged Balsamic Vinegar
- Salt and Pepper to taste
Instructions
- Preheat the 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. Let cool before peeling.
- While beets roast, slice the cucumber into thin rounds.
- In a large bowl, combine sliced cucumbers and diced beets gently.
- Crumble feta over the mixture and sprinkle with dill.
- In a small bowl, whisk olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad just before serving.
- Toss gently until well coated. Serve chilled or at room temperature.
Notes
- For added flavor, consider adding nuts or seeds.
- This salad can be made a few hours in advance; just keep it refrigerated.
- Adjust the amount of feta cheese according to your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Beet Salad with Feta, BeetSalad