Description
A vibrant Mediterranean-inspired salad combining earthy roasted beets, crisp cucumbers, tangy feta cheese, and fresh dill, tossed in a zesty lemon-olive oil dressing. Ready in just 10 minutes and full of fresh, bright flavors.
Ingredients
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 cups roasted or canned beets, cut into roughly ½″ pieces (about 2 large beets)
- 1 medium cucumber, seeded, halved, and thinly sliced
- 4 oz feta cheese, crumbled
- ¼ cup fresh dill, roughly chopped
Instructions
- In a small bowl, whisk together lemon juice and kosher salt until the salt dissolves. Drizzle in olive oil gradually, whisking to emulsify.
- Place the beets in a large bowl and toss with half the dressing. Let sit while prepping the rest.
- Just before serving, add cucumbers, feta, dill, and the remaining dressing. Gently toss everything together.
Notes
- Use golden beets for a sweeter taste and less staining.
- Swap lemon juice for red wine or balsamic vinegar if desired.
- Replace feta with goat cheese, blue cheese, or gorgonzola for variety.
- Add toasted pine nuts or walnuts for crunch.
- Try fresh mint or parsley instead of dill for a different herbal note.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
