Description
This vibrant Beet Salad with Feta and Cucumbers combines earthy roasted beets, creamy feta, and crisp cucumbers for a refreshing dish. Perfect as a light lunch or a side at any gathering, it’s a celebration of flavors and colors.
Ingredients
- Fresh beets
- English cucumbers
- Feta cheese
- Extra virgin olive oil
- Red wine vinegar or apple cider vinegar
- Fresh dill or parsley
- Salt
- Pepper
- Honey (optional)
Instructions
- Prepare the Beets: If using fresh beets, preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45-60 minutes, or until they can be easily pierced with a fork. Allow them to cool, then peel and dice into bite-sized pieces.
- Chop the Cucumbers: While the beets are roasting, wash and slice the cucumbers into thin rounds or half-moons, depending on your preference. Set aside.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of red wine vinegar (or your choice of vinegar), salt, and pepper to taste. You can also add a teaspoon of honey for a hint of sweetness if desired.
- Combine Ingredients: In a large salad bowl, add the diced beets and cucumber slices. Crumble the feta cheese over the top and sprinkle with fresh herbs.
- Dress the Salad: Pour the dressing over the salad and gently toss everything together to combine. Be careful not to break up the feta too much!
- Serve: Allow the salad to marinate for a few minutes before serving to let the flavors meld. Enjoy it as a side dish or a light lunch!
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: Roasting beets enhances their sweetness. Chill the salad before serving for a refreshing taste. Feel free to add walnuts or red onions for extra flavor.