Beet Salad with Feta, Cucumbers, and Dill
Experience the delightful combination of flavors in this Beet Salad with Feta, Cucumbers, and Dill. This vibrant dish showcases earthy roasted beets paired with the crispness of fresh cucumbers, all topped with creamy feta and aromatic dill. The salad is not just a feast for the eyes but also a refreshing option for summer picnics, BBQs, or as an elegant side for dinner parties. With minimal prep time, it’s perfect for busy weekdays or spontaneous gatherings. Elevate your dining experience with this nutritious and visually stunning salad that will have everyone asking for the recipe!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium fresh beets
- 1 English cucumber
- 100g crumbled feta cheese
- 2 tbsp fresh dill
- 3 tbsp extra virgin olive oil
- 1 tbsp aged balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45 minutes until tender. Allow to cool before peeling.
- While the beets roast, slice the cucumber into thin rounds.
- In a large bowl, gently mix together the sliced cucumbers and diced beets.
- Crumble feta over the beet and cucumber mixture and sprinkle with chopped dill.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad just before serving.
- Toss gently until well coated. Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg