Description
This vibrant salad combines earthy roasted beets with cool cucumbers, tangy feta, and aromatic dill. The simple vinaigrette brings everything together for a refreshing side dish that’s perfect for any season.
Ingredients
Scale
- 4 medium beets, cooked and sliced (roasted or steamed)
- 1 large cucumber, thinly sliced
- ½ cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 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
Instructions
- Prepare the Beets – If roasting, wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in a preheated 400°F oven for 45-60 minutes until fork-tender. Allow to cool slightly, then peel and slice into thin rounds or half-moons. Alternatively, peel and dice the beets, then steam them for about 30 minutes until tender.
- Slice the Cucumber – Using a mandoline or sharp knife, cut the cucumber into thin, even slices. If the cucumber has a lot of seeds, you can halve it lengthwise and scoop out the seeds before slicing.
- Make the Dressing – In a small bowl, whisk together the olive oil, red wine vinegar or lemon juice, and honey or maple syrup if using. Season with salt and freshly cracked pepper to taste, ensuring the flavors are balanced.
- Assemble the Salad – In a large mixing bowl, gently combine the sliced beets, cucumber slices, and chopped fresh dill. Pour the prepared dressing over the vegetables and toss gently to coat all ingredients evenly.
- Add the Feta – Sprinkle the crumbled feta cheese over the salad. You can either gently fold it in for a marbled effect or leave it on top as a beautiful garnish, depending on your preference.
- Serve or Chill – The salad can be served immediately at room temperature, or refrigerated for 1-2 hours to allow the flavors to meld together. The cooling time enhances the taste as the beets absorb some of the dressing.
Notes
- For the best flavor, use fresh beets rather than canned. The earthy sweetness of fresh beets makes a significant difference.
- You can prepare the beets a day ahead to save time.
- For a twist, add some toasted walnuts or pistachios for extra crunch.
- The salad keeps well in the refrigerator for up to 3 days, though the cucumbers may release water over time.
- Consider wearing gloves when handling beets to prevent staining your hands.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 7g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 17mg