Description
Beet Salad with Feta, Cucumbers, and Dill is a colorful and refreshing dish that beautifully combines the earthy sweetness of roasted beets with creamy feta cheese, crisp cucumbers, and fragrant dill. This vibrant salad not only enhances your meal’s visual appeal but also promises a delightful flavor experience in every bite. Perfect for summer barbecues or as a light side dish during colder months, this recipe is quick to prepare and guaranteed to impress your guests!
Ingredients
Scale
- 2 cups roasted beets, cubed
- 1 cup cucumbers, sliced
- 1 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Scrub the beets clean, wrap them in foil, and roast on a baking sheet for about 60 minutes until tender.
- Once cool, peel the beets and chop them into bite-sized pieces.
- Slice cucumbers into thin rounds or half-moons.
- In a large bowl, combine cucumbers, feta cheese, and dill.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the cucumber mixture and toss gently.
- Fold in the cubed roasted beets carefully to maintain their shape.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg