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–+ servings

Beet Salad with Feta, Cucumbers, and Dill

A refreshing and vibrant salad featuring roasted beets, creamy feta cheese, crunchy cucumbers, and fresh dill, perfect for a light lunch or as a side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 4 medium beets roasted and diced
  • 1 cup cucumbers diced
  • 1 cup feta cheese crumbled
  • 1/4 cup fresh dill chopped
  • 1 cup arugula optional, for serving
Dressing Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Roast the Beets
  1. Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45 minutes or until tender.
  2. Once roasted, allow the beets to cool, then peel and dice them.
Prepare the Dressing
  1. In a mixing bowl, whisk together the olive oil, red wine vinegar, honey, salt, and black pepper until well combined.
Assemble the Salad
  1. In a large bowl, combine the roasted beets, diced cucumbers, crumbled feta cheese, and chopped dill.
  2. Drizzle the dressing over the salad and toss gently to combine.
  3. Serve on a bed of arugula if desired.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 6gFat: 12gSaturated Fat: 3gFiber: 4gSugar: 5g

Notes

This salad can be made ahead of time; just add the dressing right before serving to keep the ingredients fresh.

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