Description
A vibrant and refreshing beet salad featuring tender roasted beets, crisp cucumbers, fresh dill, and creamy feta, all tossed in a simple olive oil and red wine vinegar dressing.
Ingredients
- 4 medium beets, cooked and sliced (roasted or steamed)
- 1 large cucumber, thinly sliced
- 1/2 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
1. If roasting the beets, wrap each beet in foil and roast at 400°F for 45 to 60 minutes until fork-tender. Let cool, peel, and slice. If steaming, simmer peeled beets for about 30 minutes until tender, then cool and slice.
2. Thinly slice the cucumber using a mandoline or sharp knife.
3. In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, and optional honey or maple syrup. Season with salt and freshly cracked pepper.
4. In a large bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with the dressing and gently toss to coat.
5. Top with crumbled feta and gently toss again or leave the feta as a garnish.
6. Serve immediately or refrigerate for 1 to 2 hours to allow the flavors to develop.
Notes
For faster preparation, use store-bought pre-cooked unsweetened beets.
Letting the salad rest for 15 to 30 minutes before serving enhances the flavor.
Add feta just before serving to keep its bright white color.
Use gloves when handling beets to prevent staining.
Customize with different herbs, cheeses, or added nuts for variation.