Ingredients
4 medium beets, cooked and sliced (roasted or steamed)
1 large cucumber, thinly sliced
½ cup crumbled feta cheese
2 tablespoons fresh dill, chopped
1 tablespoon red wine vinegar or lemon juice
2 tablespoons olive oil
Salt and freshly cracked pepper, to taste
Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)
Instructions
Prep the Beets: If you’re roasting, wrap each beet in foil and roast at 400°F for 45–60 minutes until fork-tender. Cool, peel, and slice. If steaming, simmer peeled beets for about 30 minutes.
Slice the Cucumber: Use a mandoline or sharp knife for thin, even slices.
Make the Dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, and optional honey/maple syrup. Season with salt and pepper.
Assemble: In a large mixing bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with dressing and gently toss.
Finish with Feta: Top with crumbled feta and give one last gentle toss or leave as a garnish.
Serve or Chill: Serve immediately or refrigerate for 1–2 hours to let flavors develop.
Notes
For faster prep, use store-bought pre-cooked beets—just make sure they’re unsweetened.
This salad is highly customizable—try different herbs, cheeses, or add-ins based on your preferences.
Letting the salad sit for 15–30 minutes before serving allows the flavors to meld beautifully.
Use gloves if peeling beets by hand to avoid stained fingers.
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180kcal
- Sugar: 7g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
Keywords: Beet Salad Recipe