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Beet Salad with Feta, Cucumbers, and Dill

Savory Beet Salad with Feta, Cucumbers, and Dill Delight

This refreshing Beet Salad with Feta, Cucumbers, and Dill bursts with flavor and offers a beautiful dish for any meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Fresh Beets Earthy sweetness and vibrant color. Substitute with pre-cooked beets for convenience.
  • 1 large English Cucumber Provides refreshing crunch. Alternatively, use Persian cucumbers.
  • 1 cup Crumbled Feta Cheese Creamy and tangy taste. Swap with goat cheese or blue cheese.
  • ¼ cup Fresh Dill Aromatic herb that complements the salad. Can be replaced with parsley.
For the Dressing
  • ¼ cup Extra Virgin Olive Oil Adds richness. Can substitute with avocado oil.
  • 2 tablespoons Apple Cider Vinegar Provides acidity. Lemon juice or balsamic vinegar can be used.
  • to taste Salt Enhances flavor.
  • to taste Pepper Enhances flavor.

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • sharp knife
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wrap each fresh beet in aluminum foil and roast for about 45 minutes.
  2. Wash the cucumber and slice it into thin rounds. Set aside in a mixing bowl.
  3. Peel and chop the roasted beets into bite-sized cubes. Fold these into the mixing bowl with cucumber.
  4. Crumble feta cheese over the mixture and sprinkle fresh dill on top.
  5. Whisk together olive oil and apple cider vinegar in a small bowl, seasoning with salt and pepper.
  6. Drizzle the dressing over the salad and gently toss everything together.
  7. Chill in the fridge for 15-30 minutes before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 250mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 750IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Store the salad in an airtight container for up to 3 days. Keep undressed until ready to serve for best texture.

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