Description
Beet Salad with Feta, Cucumbers, and Dill is a vibrant and refreshing dish that combines the earthy sweetness of roasted beets with crisp cucumbers and creamy feta cheese. This salad bursts with flavor, making it an ideal side for any gathering or a light main course. Its beautiful presentation and delightful textures will impress your guests while providing a nutritious boost to your meal.
Ingredients
Scale
- 2 medium fresh beets (about 300g)
- 1 large English cucumber, sliced (about 200g)
- 100g good-quality feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until fork-tender.
- Once roasted, allow the beets to cool slightly before peeling them under running water.
- While the beets cool, slice the cucumber into thin rounds or half-moons.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
- In a large bowl, combine sliced beets and cucumbers with crumbled feta and chopped dill. Drizzle with dressing and gently toss until everything is well-coated.
- Transfer to a serving platter or bowls. Garnish with extra dill if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 150g
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg