Ingredients
Scale
- 4 medium beets
- 1 large cucumber
- 1 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 2 tablespoons red wine vinegar or lemon juice
- 4 tablespoons olive oil
- 1 teaspoon honey or maple syrup (optional)
- Salt to taste
- Pepper to taste
- Toasted walnuts or pistachios (optional)
Instructions
- Roast or steam the beets: wrap beets in foil and roast at 400°F for 45–60 minutes until tender, or steam for 30–40 minutes; cool and peel.
- Chop beets and cucumber: cut roasted beets into bite-size wedges and slice the cucumber into half-moons.
- Make the dressing: whisk together red wine vinegar (or lemon), olive oil, honey (or maple), salt, and pepper until emulsified.
- Combine salad: in a large bowl, toss beets, cucumber, and crumbled feta with most of the dill and the dressing.
- Taste and finish: adjust salt and pepper, add remaining dill, and sprinkle toasted nuts if using. Serve warm, room temp, or chilled.
Notes
This salad can be served warm, at room temperature, or chilled. It pairs well with roasted meats or serves as a light lunch with added grains.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg
Keywords: beet salad, feta, cucumbers, healthy side dish, Mediterranean, vegetarian