Description
Indulge in the delightful flavors of this Beet Salad with Feta, Cucumbers, and Dill, a vibrant dish perfect for summer gatherings or a light lunch. The earthy sweetness of roasted beets pairs beautifully with crunchy cucumbers and creamy feta cheese, while fresh dill adds a refreshing herbal note. This salad not only dazzles the eyes but also delivers a satisfying blend of textures and tastes that will leave your guests asking for the recipe. Easy to prepare and packed with nutrients, it is a versatile dish that can be served as a side or enjoyed on its own.
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 the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast on a baking sheet for about 45 minutes until tender. Allow to cool before peeling.
- Slice the cucumber into thin rounds while the beets are roasting.
- In a large bowl, combine sliced cucumbers and diced beets gently.
- Crumble feta over the mixture and sprinkle with chopped dill.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad before serving.
- Toss gently until all ingredients are well coated. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg