Description
A stunning salad that combines earthy beets, crisp cucumbers, and creamy feta, perfect for any occasion.
Ingredients
Scale
- 2 medium Fresh Beets (about 250g)
- 1 English Cucumber (about 200g), sliced
- 100g Crumbled Feta Cheese
- 2 tbsp Fresh Dill, chopped
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Aged Balsamic Vinegar
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for about 45 minutes until tender. Let cool before peeling.
- While the beets are roasting, slice the cucumber into thin rounds.
- In a large bowl, combine the sliced cucumbers and diced beets.
- Crumble feta cheese over the mixture and sprinkle with freshly chopped dill.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad before serving.
- Toss gently until all ingredients are well coated. Serve chilled or at room temperature.
Notes
Fresh dill significantly enhances the flavor. Pair with crusty bread for a complete meal.
- Prep Time: 10
- Cook Time: 45
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg