Ingredients
3 medium Beets, roasted and sliced
2 Cucumbers, sliced
1/2 cup Feta cheese, crumbled
1/4 cup Red onion, thinly sliced
2 tbsp Fresh dill, chopped
2 tbsp Olive oil
1 tbsp Balsamic vinegar
Salt and pepper, to taste
Instructions
1. Wash and trim the beets. Wrap them in foil and roast at 400°F for 45 minutes or until tender. Let them cool, then peel and slice.
2. Wash and slice the cucumbers into thin rounds or half-moons, depending on your preference.
3. In a large bowl, combine the sliced beets, cucumbers, red onion, and chopped dill.
4. Whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss gently.
5. Crumble the feta cheese over the top and give the salad a final gentle toss.
6. Refrigerate for 30 minutes before serving to let the flavors develop.
Notes
Pro-Tips:
• Roast Beets for Maximum Flavor: Roasting beets intensifies their natural sweetness. Wrap them in foil and roast at 400°F for about 45 minutes.
• Use Fresh Ingredients: The fresher your cucumbers and dill, the more vibrant your salad will taste.
• Balance the Dressing: A simple olive oil and balsamic vinegar dressing works wonders. Adjust the ratio to your taste.
• Chill Before Serving: Letting the salad sit in the fridge for 30 minutes allows the flavors to meld beautifully.
Variations:
• Add Nuts: Toasted walnuts or pecans add a delightful crunch.
• Swap the Cheese: Try goat cheese instead of feta for a creamier texture.
• Include Fruits: Sliced oranges or strawberries can add a sweet contrast to the earthy beets.
- Prep Time: 15
- Cook Time: 45
- Category: Salad
- Method: Roast and Toss
- Cuisine: Mediterranean
- Diet: Vegetarian