Beet Salad with Feta (Printable Version)
A vibrant Mediterranean-inspired dish combining earthy roasted beets, crisp cucumbers, tangy feta and aromatic dill.
# Ingredients:
→ Vegetables
01 -
2 medium fresh beets (about 250g)
02 -
1 English cucumber (about 200g), sliced
→ Dairy
03 -
100g crumbled feta cheese
→ Herbs & Seasonings
04 -
2 tbsp fresh dill, chopped
05 -
Salt and pepper to taste
→ Dressing
06 -
3 tbsp extra virgin olive oil
07 -
1 tbsp aged balsamic vinegar
# Steps:
01 -
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 and dicing.
02 -
While beets roast, slice the cucumber into thin rounds.
03 -
In a large bowl, gently combine the sliced cucumbers and diced beets.
04 -
Crumble feta over the vegetable mixture and sprinkle with fresh dill.
05 -
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
06 -
Drizzle dressing over the salad just before serving. Toss gently until well coated. Serve chilled or at room temperature.
# Notes:
01 -
For best flavor, allow the salad to rest for 15 minutes before serving to let the flavors meld together.