Description
Beet Salad with Feta, Cucumbers, and Dill is a versatile and visually stunning dish that combines the sweetness of beets, the tanginess of feta cheese, the crispness of cucumbers, and the fragrant dill in a delightful salad.
Ingredients
- 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 (for a touch of sweetness)
Instructions
1. If the beets are not already cooked, roast or steam them until fork-tender.
2. To roast, preheat oven to 400°F (200°C), wrap beets in foil, and bake for 45-60 minutes.
3. Alternatively, steam beets for 20-30 minutes until easily pierced with a fork.
4. Let beets cool, peel, and slice them into thin rounds or wedges.
5. Thinly slice the cucumber into rounds or half-moons.
6. In a small bowl, whisk together the red wine vinegar (or lemon juice), olive oil, and honey or maple syrup (if using).
7. Season the dressing with salt and pepper to taste.
8. In a large bowl or serving platter, layer the sliced beets and cucumbers.
9. Sprinkle crumbled feta cheese and chopped dill evenly over the top.
10. Just before serving, drizzle the prepared dressing over the salad and toss gently or leave it arranged.
Notes
For best results, use fresh ingredients and dress the salad just before serving.
You can experiment with different varieties of feta cheese to suit your taste preferences.
Properly stored, the salad can last up to 4-5 days in the refrigerator.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0