Description
A refreshing and vibrant Beet Salad featuring roasted beets, crisp cucumbers, tangy feta cheese, and fresh dill, all tossed in a zesty olive oil and lemon dressing. Perfect as a light side dish or a healthy snack, this salad combines earthy, creamy, and bright flavors for a deliciously balanced bite.
Ingredients
Scale
Salad Ingredients
- 3 medium beets, roasted or boiled, peeled and diced
- 1 large cucumber, diced
- 1/3 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Beets: Roast or boil the beets until they become tender. Let them cool completely before peeling off the skin and dicing them into small cubes.
- Combine Ingredients: In a large mixing bowl, add the diced beets, diced cucumber, crumbled feta cheese, and chopped fresh dill. Mix these ingredients gently to combine.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, honey (if using), salt, and black pepper until emulsified and well blended.
- Dress the Salad: Pour the freshly made dressing over the beet mixture. Toss everything gently to ensure all ingredients are evenly coated with the dressing.
- Chill: Transfer the salad to the refrigerator and chill for 15 to 20 minutes before serving to allow the flavors to meld together.
Notes
- The beets can be roasted by wrapping in foil and baking at 400°F (200°C) for 45-60 minutes or boiled in water until tender.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- The honey in the dressing is optional and can be omitted for a more tart dressing or substituted with maple syrup for a vegan sweetener.
- This salad tastes even better after resting, so consider making it a few hours ahead to enhance flavor.
- Leftover salad can be stored covered in the refrigerator for up to 2 days.
