Description
This vibrant beet salad is a refreshing blend of earthy beets, creamy feta, and crisp cucumbers, all tossed in a zesty lemon dressing. Perfect for summer picnics or as a colorful side dish at any gathering, this salad will enchant your taste buds with its delightful symphony of flavors. With just a few simple ingredients, you can create a stunning dish that’s both nutritious and visually appealing.
Ingredients
Scale
- 4 medium fresh beets (about 1 lb)
- 2 cups cucumbers (thinly sliced)
- 1 cup crumbled feta cheese
- ¼ cup fresh dill (chopped)
- 3 tablespoons extra virgin olive oil
- Juice of 1 large lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45-60 minutes until fork-tender.
- Allow the beets to cool slightly before peeling them under running water; the skins should come off easily.
- Dice the peeled beets into bite-sized pieces and slice the cucumbers thinly.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.
- In a large mixing bowl, combine the chopped beets, cucumbers, feta cheese, and dill. Drizzle with dressing and toss gently to coat.
- Serve on a platter or individual bowls, garnished with extra dill if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg