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Beet Salad with Feta and Cucumbers

Beet Salad with Feta and Cucumbers for a Colorful Boost

Discover a vibrant beet salad with feta and cucumbers, perfect for a fresh and colorful meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Beets Roast until tender
  • 1 medium Cucumber Use English or Persian varieties
  • 1 cup Feta Cheese Crumble fresh cheese
  • 2 tablespoons Fresh Dill Can replace with mint or parsley
For the Dressing
  • 2 tablespoons Red Wine Vinegar or Lemon Juice Choose based on taste
  • 3 tablespoons Olive Oil Use extra virgin for richness
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Freshly cracked
  • 1 tablespoon Honey or Maple Syrup Optional, for balance

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • Knife
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 60 minutes until tender.
  2. Slice the cucumber into bite-sized pieces and place in a large mixing bowl.
  3. In a small bowl, whisk together the vinegar or lemon juice with olive oil. Add salt, pepper, and honey or maple syrup.
  4. Add diced beets to the bowl with cucumbers. Crumble feta over the top and add chopped dill.
  5. Drizzle dressing over the mixture and combine gently. Garnish with extra dill if desired.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 300mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

Serve immediately for the best flavor or refrigerate for up to an hour to allow flavors to meld.

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