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Beet Salad with Feta and Cucumbers

Beet Salad with Feta and Cucumbers for a Refreshing Twist

Enjoy a colorful and nutritious Beet Salad with Feta and Cucumbers, perfect for potlucks and quick dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2-3 medium Beets Roast or steam until tender.
  • 1-2 Cucumber Use English or Persian for best results.
  • 1/2 cup Feta Cheese Crumble before adding.
  • Fresh Dill Can substitute with mint or parsley.
For the Dressing
  • 3 tablespoons Red Wine Vinegar or Lemon Juice Adds brightness.
  • 4 tablespoons Olive Oil Balances acidity.
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Pepper Freshly cracked.
  • 1 teaspoon Honey or Maple Syrup Optional sweetness.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Small bowl
  • whisk
  • Aluminum Foil

Method
 

Step-by-Step Instructions
  1. Preheat oven to 400°F (200°C). Wash beets, wrap in foil, and roast for about 60 minutes.
  2. Once beets are roasted, cool, peel, and slice them into thin rounds.
  3. Slice cucumbers and place in a large mixing bowl.
  4. In a small bowl, whisk together red wine vinegar and olive oil. Season with salt and pepper.
  5. Add sliced beets to the cucumbers, drizzle dressing over, and toss gently.
  6. Sprinkle feta and dill over the salad and lightly toss again.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 10gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

Store in the fridge for up to 3 days. Keep dressing separate until serving to maintain crispness.

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