Ingredients
Scale
- 2 medium beets (about 300g), roasted
- 1 cup English cucumber, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh dill, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45-60 minutes until tender. Let cool before peeling.
- While the beets roast, slice the cucumber thinly; skin can be left on for added texture.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Once cooled and peeled, chop the beets into bite-sized pieces. In a large bowl, combine beets, cucumber slices, crumbled feta cheese, and fresh dill.
- Drizzle the dressing over the salad mixture and gently toss until well coated.
- Transfer to a serving platter and enjoy!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg