Easy Beet Feta Cucumbers (Print Version)
Roasted beets, cucumbers, crumbled feta, and dill combine for a fresh, vibrant salad with tangy dressing.
# Ingredients:
→ Produce
01 -
2 cups roasted beets, cut into bite-sized pieces
02 -
1 cup cucumber, thinly sliced
03 -
2 tablespoons fresh dill, chopped
→ Dairy
04 -
1 cup crumbled feta cheese
→ Dressing
05 -
3 tablespoons olive oil
06 -
2 tablespoons red wine vinegar or lemon juice
07 -
1 tablespoon honey or maple syrup, optional
08 -
Salt, to taste
09 -
Black pepper, to taste
# Steps:
01 -
Preheat oven to 400°F. Wrap beets in foil and roast for 45 to 60 minutes until fork-tender or steam for about 30 minutes. Let cool, then peel and cut into bite-sized pieces.
02 -
Use a mandoline or a sharp knife to slice cucumber thinly for a crisp texture.
03 -
In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, and honey or maple syrup if using. Season with salt and black pepper to taste.
04 -
In a large bowl, gently mix roasted beets, sliced cucumber, and chopped dill together.
05 -
Drizzle the dressing over the vegetables and toss gently to evenly coat.
06 -
Sprinkle crumbled feta cheese over the salad. Lightly toss or serve with feta as a garnish.
07 -
Serve immediately, or refrigerate the salad for 1 to 2 hours to enhance the melding of flavors.
# Notes:
01 -
Chilling the salad before serving allows the flavors to intensify and provides a refreshing result.