Description
Indulge in this vibrant Beet Salad with Feta, Cucumbers, and Dill that’s as delightful to the eyes as it is to the palate. The crisp crunch of fresh cucumbers complements the earthy sweetness of roasted beets, while creamy feta and aromatic dill elevate every bite. Perfect for summer picnics or dinner parties, this salad is a crowd-pleaser that will leave your guests asking for more!
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg