Description
This Beet Salad with Feta, Cucumbers & Dill is a refreshing Mediterranean dish featuring earthy roasted beets, crisp cucumbers, creamy feta, and fresh dill, tossed in a zesty lemon-olive oil vinaigrette. It’s light, satisfying, and perfect for any occasion — from summer BBQs to meal-prep lunches.
Ingredients
-
2 cups roasted beets, peeled and cubed
-
1 large English cucumber, sliced thin
-
¾ cup feta cheese, crumbled
-
2 tablespoons fresh dill, chopped
-
¼ cup red onion, thinly sliced (optional)
-
3 tablespoons extra virgin olive oil
-
1 tablespoon fresh lemon juice
-
1 teaspoon Dijon mustard
-
1 clove garlic, minced
-
Salt and black pepper to taste
Instructions
-
Roast Beets: Wrap beets in foil and roast at 400°F (200°C) for 35–40 minutes until tender. Let cool, peel, and cube.
-
Prep Veggies: Slice cucumbers and onions. Chop dill.
-
Make Dressing: In a small bowl, whisk olive oil, lemon juice, mustard, garlic, salt, and pepper.
-
Assemble Salad: In a large bowl, combine beets, cucumbers, onions, and feta. Drizzle dressing over the top.
-
Toss & Garnish: Gently toss to coat, sprinkle with dill, and chill before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: salad
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 7 g
- Sodium: 430 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Carbohydrates: 14 g
- Fiber: 3.5 g
- Protein: 6 g