Description
A delightful and simple Beet Salad with Feta, Cucumbers, and Dill that beautifully combines the earthy sweetness of beets with the fresh crunch of cucumbers, savory feta cheese, and fragrant dill. Tossed in a light dressing, this salad is a celebration of fresh, wholesome flavors.
Ingredients
Beet Salad:
- 4 medium beets, cooked and sliced (roasted or steamed)
- 1 large cucumber, thinly sliced
- ½ cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
Dressing:
- 1 tablespoon red wine vinegar or lemon juice
- 2 tablespoons olive oil
- Salt and freshly cracked pepper, to taste
- Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)
Instructions
- Prep the Beets: If roasting, wrap each beet in foil and roast at 400°F for 45–60 minutes until fork-tender. If steaming, simmer peeled beets for about 30 minutes.
- Slice the Cucumber: Use a mandoline or sharp knife for thin, even slices.
- Make the Dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, and optional honey/maple syrup. Season with salt and pepper.
- Assemble: In a large mixing bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with dressing and gently toss.
- Finish with Feta: Top with crumbled feta and give one last gentle toss or leave as a garnish.
- Serve or Chill: Serve immediately or refrigerate for 1–2 hours to let flavors develop.
Notes
- For faster prep, use store-bought pre-cooked beets—just make sure they’re unsweetened.
- This salad is highly customizable—try different herbs, cheeses, or add-ins based on your preferences.
- Letting the salad sit for 15–30 minutes before serving allows the flavors to meld beautifully.
- Use gloves if peeling beets by hand to avoid stained fingers.
- Add feta right before serving if you want to preserve its clean white color.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
