Description
A fresh and nutritious salad featuring roasted beets, creamy feta, and crisp cucumbers, perfect as a meatless main dish or side.
Ingredients
Scale
- 4 medium beets, roasted or boiled
- 1 cup feta cheese, crumbled
- 1 medium cucumber, diced
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Fresh herbs (like dill or parsley), to taste
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) for roasting beets or bring a pot of water to boil for boiling beets.
- If roasting, wrap beets in aluminum foil and place them on a baking sheet. If boiling, add beets to the boiling water.
- For roasting, cook for 45-60 minutes or until tender. For boiling, cook for 30-40 minutes until tender. Let them cool before peeling.
- While beets are cooking, dice cucumbers and finely chop fresh herbs.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- Once cooled, peel and cut beets into wedges or cubes. In a large bowl, combine beets, cucumbers, feta, and herbs.
- Drizzle the dressing over the salad and gently toss everything together. Adjust seasoning if necessary and serve immediately or chill for 15 minutes.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best to keep the dressing separate until serving.
- Prep Time: 15
- Cook Time: 45
- Category: Salad
- Method: Roasting/Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg
Keywords: beet salad, feta, cucumber, healthy salad, vegetarian recipe, Mediterranean diet
