Description
A vibrant salad combining roasted beetroots, creamy feta, and crisp cucumbers for a refreshing dish.
Ingredients
Scale
- 3 Medium Beetroots
- 1 Large Cucumber
- 200 grams Feta Cheese
- 1 Bunch Fresh Dill
- 3 Tablespoons Red Wine Vinegar or Lemon Juice
- 4 Tablespoons Olive Oil
- Pinch of Salt and Pepper
- 1 Teaspoon Honey or Maple Syrup (optional)
Instructions
- If roasting, preheat oven to 200°C (400°F) and wrap each beet in aluminum foil. Roast for 45-60 minutes until tender. If boiling, simmer beets in salted water until soft. Peel while warm.
- Dice the cooled beets and slice the cucumber thinly.
- In a bowl, whisk together olive oil and vinegar (or lemon juice). Add salt, pepper, and optional sweetener.
- In a large mixing bowl, combine beets, cucumbers, feta, and dill. Drizzle dressing over and toss to coat.
- Adjust seasoning as needed. Allow to sit for a few minutes before serving.
Notes
This salad can be made ahead of time. Allow flavors to meld in the refrigerator before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg