Description

This simple and fresh Beet Salad with Feta, Cucumbers, and Dill combines earthy beets, crunchy cucumbers, creamy feta, and bright dill, tossed in a light dressing for a Mediterranean-inspired side dish.

Ingredients

Units Scale

Beets:

4 medium beets, cooked and sliced (roasted or steamed)

Cucumber:

1 large cucumber, thinly sliced

Feta Cheese:

1/2 cup crumbled feta cheese

Dill:

2 tablespoons fresh dill, chopped

Dressing:

1 tablespoon red wine vinegar or lemon juice
2 tablespoons olive oil
Salt and freshly cracked pepper, to taste
Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)

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Instructions

Prep the Beets: If roasting, wrap each beet in foil and roast at 400°F for 45-60 minutes until fork-tender. Cool, peel, and slice. If steaming, simmer peeled beets for about 30 minutes.
Slice the Cucumber: Use a mandoline or a sharp knife to slice the cucumber thinly and evenly.
Make the Dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, and optional honey/maple syrup. Season with salt and pepper.
Assemble the Salad: In a large mixing bowl, combine the sliced beets, cucumber, and chopped dill. Drizzle with the dressing and gently toss.
Finish with Feta: Top with crumbled feta and toss gently once more or leave as a garnish.
Serve or Chill: Serve immediately or refrigerate for 1-2 hours to allow flavors to develop.

Nutrition

Serving Size: 1 serving
Calories: 180 kcal
Sugar: 6g
Sodium: 350mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 5g
Cholesterol: 25mg