Description
A refreshing and vibrant salad perfect for spring, featuring roasted beets, creamy feta, crisp cucumbers, and fragrant dill.
Ingredients
Scale
- 4 medium fresh beets
- 1 cup feta cheese, crumbled
- 1 large cucumber, diced
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender.
- Once cooled, peel the beets and cut them into bite-sized pieces.
- In a large bowl, combine the roasted beets, diced cucumber, crumbled feta, and chopped dill.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
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Notes
- For added flavor, consider adding toasted nuts or seeds.
- This salad can be made a few hours in advance; just keep it refrigerated until serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg