Description
A refreshing summer salad featuring roasted beets, creamy feta cheese, crisp cucumbers, and fragrant dill.
Ingredients
Scale
- 4 medium beets, roasted and diced
- 1 cup feta cheese, crumbled
- 1 cucumber, diced
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and roast the beets until tender, about 45 minutes.
- Allow the beets to cool, then peel and dice them.
- In a large bowl, combine the diced beets, cucumber, feta cheese, and dill.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
- For added flavor, consider adding walnuts or pecans.
- This salad can be made a day in advance; just add the dressing right before serving.
- Adjust the amount of feta cheese according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Beet Salad, Feta, Cucumbers, Dill, Summer Salad