Judith's Beet Salad
A bright, cool beet salad with cucumber, feta, and a tangy dressing that is perfect for any occasion.
Ingredients
For the Salad
- 2 medium Fresh Beets about 250g
- 1 medium English Cucumber about 200g, sliced
- 100 g Crumbled Feta Cheese
- 2 tbsp Fresh Dill chopped
For the Dressing
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Aged Balsamic Vinegar
- Salt and Pepper to taste
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.
Combining Ingredients
- 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 and toss gently until well coated.
Serving
- Serve chilled or at room temperature.
Notes
Beets can be roasted up to three days ahead. Leftovers keep well for about 2 to 3 days. Use substitutions based on what you have on hand, such as regular cucumbers for English cucumbers, and dried dill if fresh is not available.