Ingredients
Scale
- 4 large fresh beets, roasted and sliced
- 1 cup crumbled feta cheese
- 1 large cucumber, thinly sliced
- 2 tablespoons fresh dill, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar or lemon juice
- Salt and freshly ground black pepper to taste
- Optional: walnuts or sunflower seeds for added crunch
Instructions
- Wrap each beet in foil and roast at 400°F (200°C) for 45-50 minutes until tender. Cool, peel, and slice into thin rounds or cubes.
- In a large bowl, combine roasted beet slices with sliced cucumber. Add crumbled feta cheese and chopped dill.
- Whisk together olive oil and balsamic vinegar or lemon juice in a small bowl. Season with salt and pepper. Pour over the salad and toss gently to coat.
- Garnish with additional dill or walnuts if desired. Serve immediately or refrigerate up to 2 hours for flavors to meld.
Notes
- Ensure beets are uniformly roasted and cooled for easy slicing.
- Prepare components in advance and add dressing just before serving to maintain crispness.
- Can be customized with herbs like parsley or mint, or topped with grilled chicken or chickpeas for extra protein.
- Use high-quality ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting & Tossing
- Cuisine: Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal Kcal
- Sugar: 8 g
- Sodium: 310 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 20 mg