Beet Salad
A vibrant and versatile salad featuring roasted beets, fresh cucumbers, crumbled feta, and dill, perfect for any occasion.
Ingredients
Main Ingredients
- 2 medium Fresh Beets (about 250g)
- 1 medium English Cucumber (about 200g), sliced
- 100 g Crumbled Feta Cheese
For the dressing
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Aged Balsamic Vinegar
- 2 tbsp Fresh Dill chopped
- to taste Salt
- to taste Pepper
Instructions
Preparation
- 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 beets roast, slice the cucumber into thin rounds.
- In a large bowl, combine sliced cucumbers and diced beets gently.
- Crumble feta over the mixture and sprinkle with dill.
- In a small bowl, whisk olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad just before serving.
- Toss gently until well coated. Serve chilled or at room temperature.
Notes
This salad can be prepared a day in advance and kept in the fridge. Leftovers are even better the next day when the flavors meld together. Feel free to adapt the recipe with any herbs you have on hand.