Description
A vibrant and refreshing Beet Salad with creamy feta cheese, crisp cucumber, and fresh dill, dressed with a simple olive oil and red wine vinegar vinaigrette. This colorful salad is easy to prepare, perfect as a light lunch or a side dish, and combines earthy roasted beets with tangy feta and aromatic herbs for a deliciously balanced flavor.
Ingredients
Scale
Vegetables
- 3 medium beets (roasted, boiled, or steamed)
- 1 cucumber (sliced thin)
Dairy
- 100 grams feta cheese (crumbled)
Herbs & Seasonings
- 2 tablespoons fresh dill (chopped)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
Instructions
- Cook Beets: Cook the beets until fork-tender by your preferred method—roasting, boiling, or steaming. This will usually take about 45 to 60 minutes depending on size.
- Prepare Vegetables: Allow the beets to cool, then peel off the skins and slice them. Slice the cucumber into thin rounds.
- Assemble Salad: Arrange the sliced beets and cucumbers on a plate or in a bowl, creating an appealing base for the salad.
- Add Feta: Sprinkle the crumbled feta cheese evenly over the top of the arranged vegetables.
- Add Fresh Dill: Scatter the chopped fresh dill over the salad for a burst of herby aroma and flavor.
- Make Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper until well combined.
- Dress Salad: Drizzle the dressing over the salad just before serving to keep the vegetables fresh and vibrant.
Notes
- You can roast beets wrapped in foil at 400°F (200°C) for about 45-60 minutes for extra depth of flavor.
- If in a hurry, boiling or steaming beets for 30-40 minutes also works well.
- Use fresh dill for the best aroma; dried dill can be substituted but is less vibrant.
- This salad can be served chilled or at room temperature.
- Leftovers keep well for 1-2 days in an airtight container in the refrigerator.
