Description
A colorful and fresh salad with roasted beets, crunchy cucumbers, and creamy feta, perfect as a light meal or a side dish.
Ingredients
Scale
- 4 medium beets, roasted or steamed until tender
- 1 large cucumber, thinly sliced (English or Persian, seedless)
- 1 cup feta cheese, crumbled
- 1/4 cup fresh dill (or mint/parsley)
- 2 tablespoons red wine vinegar or lemon juice
- 4 tablespoons olive oil
- to taste salt
- to taste pepper
- 1 teaspoon honey or maple syrup (optional)
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and place on a baking sheet. Roast for 45 to 60 minutes until fork-tender.
- Let the beets cool, then peel and slice into wedges or cubes.
- While the beets roast, slice the cucumber and set aside.
- Crumble the feta into a bowl and chop the dill.
- In a jar, combine olive oil, vinegar or lemon juice, honey (if using), and pepper. Shake until glossy.
- Toss warm beets with dressing, then add cucumber, feta, and dill. Season with salt and adjust to taste.
- Transfer to a serving bowl and serve warm or at room temperature.
Notes
For a heartier meal, pair this salad with grilled chicken or roasted meats. Leftovers taste even better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg
Keywords: beet salad, vegetarian salad, healthy recipes, Mediterranean cuisine