Description
A vibrant and flavorful salad combining roasted beets, creamy feta, crisp cucumbers, and fresh dill—perfect for any occasion.
Ingredients
Scale
- 2 medium-sized Beets
- 1 cup Feta Cheese, crumbled
- 1 large Cucumber, diced
- 1 tablespoon Fresh Dill, chopped
- 3 tablespoons Olive Oil
- 2 tablespoons Red Wine Vinegar
- Salt and Pepper, to taste
- 1/2 cup Walnuts, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the beets, wrap them in foil, and roast for about 45-60 minutes.
- Dice the cucumber and chop the dill while the beets roast.
- Cool and peel the beets, then slice into cubes or wedges.
- Crumble the feta cheese into a separate bowl.
- Whisk together the olive oil and red wine vinegar, seasoning with salt and pepper.
- Combine the beets, cucumbers, feta, and dill in a large bowl and toss with the dressing.
- Serve the salad on a platter or in individual bowls, topping with walnuts if desired.
Notes
This salad can be served warm or chilled and keeps well in the fridge for a couple of days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: beet salad, feta salad, cucumber salad, summer salad, healthy recipes, vegetarian recipes