Beet Salad with Feta, Cucumbers, and Dill
A fresh beet salad made with roasted beets, crisp cucumbers, creamy feta, and fresh dill.Finished with a simple olive oil and balsamic dressing.Perfect as a healthy side dish or light meal.
Ingredients
- 2 medium fresh beets about 250g
- 1 English cucumber about 200g, sliced
- 100 g crumbled feta cheese
- 2 tablespoons fresh dill chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap each beet individually in aluminum foil and place on a baking sheet.
- Roast for approximately 45 minutes or until the beets are fork-tender.
- Remove from the oven and allow them to cool completely before peeling.
- Slice or dice the roasted beets into bite-sized pieces.
- Thinly slice the English cucumber into rounds.
- In a large mixing bowl, gently combine the cucumbers and roasted beets.
- Sprinkle the crumbled feta cheese over the vegetables.
- Add the freshly chopped dill.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
- Pour the dressing over the salad.
- Toss gently until everything is evenly coated.
- Serve the Beet Salad with Feta, Cucumbers, and Dill chilled or at room temperature.
Notes
- Cherry tomatoes make a colorful addition.
- Serve alongside grilled chicken, fish, or roasted vegetables.
- A squeeze of fresh lemon juice can brighten the dressing even more.
- This salad tastes even better after resting briefly in the refrigerator.