Description
This beet cucumber salad is a refreshing blend of roasted beets, crisp cucumber, creamy feta, and fresh dill tossed in a lemon-honey vinaigrette. A vibrant Mediterranean side.
Ingredients
3 medium beets, roasted, peeled, and diced
1 large cucumber, diced
½ cup crumbled feta cheese
3 Tbsp fresh dill, chopped
2 Tbsp olive oil
1 Tbsp fresh lemon juice
1 tsp honey or agave syrup
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (205°C). Wrap each beet in foil and roast for 45–60 minutes until fork-tender. Cool, peel, and dice.
In a large bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
Add diced beets, cucumber, feta, and dill to the bowl and toss gently to coat evenly.
Adjust seasoning and serve chilled or at room temperature.
Notes
Swap feta for goat cheese or use vegan cheese for a plant-based option.
Add arugula, spinach, or nuts like walnuts or pine nuts for more texture.
Use pre-cooked beets to save time.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting, No-Cook (assembly)
- Cuisine: Mediterranean
