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Beet Salad with Feta, Cucumbers, and Dill

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 250
A refreshing salad featuring roasted beets, crisp cucumbers, and creamy feta, perfect for any occasion.

Ingredients

Vegetables

  • 2 medium fresh beets ((about 250g))
  • 1 medium english cucumber ((about 200g), sliced)
  • 100 g crumbled feta cheese
  • 2 tbsp fresh dill (chopped)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp aged balsamic vinegar
  • to taste salt and pepper

Instructions 

  • Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45 minutes until tender. Let cool before peeling.
  • Slice cucumber into thin rounds.
  • Combine sliced cucumbers and diced beets in a large bowl.
  • Crumble feta over the mixture and sprinkle with dill.
  • Whisk olive oil, balsamic vinegar, salt, and pepper in a small bowl. Drizzle over salad before serving.
  • Toss gently until well coated. Serve chilled or at room temperature.

Notes

For added flavor, let the salad sit for 30 minutes before serving.
Calories: 250kcal
Cost: $8.00
Course: Salad
Cuisine: Mediterranean
Keyword: Beet