Beet Salad with Feta and Cucumbers: A Colorful Taste Adventure

Enjoy this vibrant Beet Salad with Feta and Cucumbers, a refreshing gluten-free and vegetarian delight combining earthy beets, crunchy cucumbers, and creamy feta.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 15

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

3 medium Beets Roasted or steamed until tender
1 large Cucumber English or Persian, skin on
1 cup Feta Cheese Freshly crumbled
¼ cup Fresh Dill Chopped

For the Dressing

3 tablespoons Red Wine Vinegar or Lemon Juice Equal parts for tanginess
¼ cup Olive Oil High-quality extra virgin
½ teaspoon Salt
¼ teaspoon Pepper Freshly cracked
1 tablespoon Honey or Maple Syrup Optional

Equipment

Oven
Baking Sheet
Mixing bowl
small bowl
Whisk

Method

Preparation

Preheat your oven to 400°F (200°C). Wrap the washed beets in foil and place them on a baking sheet. Roast for about 60 minutes until tender.
While the beets are roasting, wash and slice cucumbers into bite-sized pieces, keeping the skin on.
In a small bowl, whisk together red wine vinegar or lemon juice, olive oil, salt, pepper, and honey or maple syrup until well blended.
Combine the diced beets, cucumber pieces, and crumbled feta in a large bowl. Fold in dill and drizzle the dressing over the salad. Toss gently.
Optional: Garnish with additional dill and serve immediately or refrigerate for up to an hour.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

This salad is perfect as a standalone meal or a side, and it adjusts well to personal preferences, including vegan options.

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