Description
A vibrant salad combining earthy roasted beets, crisp cucumbers, and creamy feta cheese with fresh dill, perfect for any occasion.
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 your oven to 400°F (200°C).
- Wrap each beet separately in aluminum foil and arrange them on a baking sheet.
- Roast for about 45 minutes until they are fork-tender.
- Let the roasted beets cool slightly before peeling them.
- Slice the English cucumber into thin rounds.
- Combine the sliced cucumbers and diced beets in a large mixing bowl.
- Crumble the feta cheese generously over the salad.
- Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl.
- Drizzle the dressing over the salad just before serving.
- Toss gently until all ingredients are well-coated and serve chilled or at room temperature.
Notes
Make-ahead tips: Roast the beets a day in advance and assemble the salad just before serving. Avoid overcooking beets for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg