Description
This Vibrant Beet Salad with Feta and Cucumbers is a refreshing and colorful dish perfect for a light lunch or a side salad. Roasted beets provide earthy sweetness, complemented by crisp cucumbers, tangy feta cheese, and a zesty vinaigrette with fresh dill. The salad balances texture and flavor, finished with an optional touch of honey or maple syrup for subtle sweetness.
Ingredients
Vegetables
- 4 medium beets (Roasted or steamed until tender)
- 1 large cucumber (English or Persian, seedless)
Dressing and Seasoning
- 2 tablespoons red wine vinegar or lemon juice
- 4 tablespoons olive oil
- To taste salt
- To taste freshly cracked black pepper
- 1 teaspoon honey or maple syrup (Optional)
Other
- 1 cup feta cheese (Crumble fresh)
- 1/4 cup fresh dill (Can be replaced with mint or parsley)
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 60 minutes, or until the beets are tender when pierced with a fork. Remove from oven, allow to cool, then peel and dice into bite-sized pieces.
- Prepare Cucumbers: Wash and slice the cucumber into bite-sized pieces. There is no need to peel if using English or Persian cucumbers. Transfer the cucumber pieces to a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the red wine vinegar or lemon juice with olive oil. Season with salt and freshly cracked pepper to taste. If you prefer a slightly sweet note, whisk in the optional honey or maple syrup until combined.
- Combine Salad Ingredients: Add the diced roasted beets, crumbled feta cheese, and chopped fresh dill to the bowl with the cucumbers. Pour the dressing over the salad ingredients.
- Toss and Serve: Gently toss all ingredients together to evenly coat with the dressing. Garnish with extra dill sprigs if desired. Serve immediately or refrigerate for a short time to let flavors meld for enhanced taste.
Notes
- Roasting the beets enhances their natural sweetness but you can steam them as a quicker alternative.
- Use fresh herbs like dill for best flavor, though mint or parsley are great substitutes.
- The honey or maple syrup is optional but it balances the acidity of the vinegar or lemon juice beautifully.
- This salad can be served chilled or at room temperature.
- For a vegan version, omit the feta or substitute with a nut-based cheese.
