Description
Looking for a refreshing summer dish? Try this Beet Salad with Feta, Cucumbers, and Dill for a burst of flavors. Discover a new favorite salad today!
Ingredients
Scale
- 4 medium beets, cooked and sliced (roasted or steamed)
- 1 large cucumber, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 2 tablespoons olive oil
- Salt and freshly cracked pepper, to taste
- Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)
Instructions
- Step 1– Prep the Beets: If you’re roasting, wrap each beet in foil and roast at 400°F for 45–60 minutes until fork-tender. Cool, peel, and slice. If steaming, simmer peeled beets for about 30 minutes.
- Step 2- Slice the Cucumber: Use a mandoline or sharp knife for thin, even slices.
- Step 3– 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.
- Step 4– Assemble: In a large mixing bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with dressing and gently toss.
- Step 5- Finish with Feta: Top with crumbled feta and give one last gentle toss or leave as a garnish.
- Step 6- Serve or Chill: Serve immediately or refrigerate for 1–2 hours to let flavors develop.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg