Description
A stunning salad combining roasted beets, feta cheese, and cucumbers for a refreshing dish.
Ingredients
Scale
- 4 medium beets, roasted and cubed
- 1 English cucumber, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh dill
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Start by preheating your oven to 400°F (200°C). Take your medium-sized beets, wash them thoroughly, and wrap each one tightly in foil. Place them on a baking sheet and let them roast for about 45 to 60 minutes, or until they are fork-tender.
- While your beets are roasting, take a small mixing bowl and combine your dressing ingredients. Whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of honey, and season with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
- In a large mixing bowl, add your diced cucumber, sliced red onion, crumbled feta cheese, and chopped fresh dill. Once your beets are roasted and cubed, gently fold them into the bowl with the other salad components and drizzle your dressing over the salad.
- Chill the salad in the refrigerator for about 30 minutes before serving to let the flavors meld beautifully.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Adjust the dressing according to taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
Nutrition
- Calories: 180 kcal
- Sodium: 350 mg
- Protein: 6 g