Description
This vibrant beet salad combines roasted beets, crisp cucumber, creamy feta, and fresh dill, all tossed in a tangy lemon Dijon vinaigrette. A refreshing and healthy dish for any season.
Ingredients
3 medium beets, roasted, peeled, and diced
1 cup cucumber, diced (English or Persian)
½ cup crumbled feta cheese
2 tablespoons fresh dill, chopped
2 tablespoons red onion, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes until tender. Let cool, then peel and dice.
In a large bowl, combine diced beets, cucumber, feta, dill, and red onion.
In a small bowl, whisk olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
Drizzle vinaigrette over beet mixture and toss gently.
Serve chilled or at room temperature. Adjust seasoning to taste.
Notes
Substitute dill with fresh mint or parsley if desired.
Add arugula, spinach, or toasted walnuts for extra texture.
To prevent beet juice from staining other ingredients, toss beets separately with some dressing before combining.
- Prep Time: 15 minutes
- Cook Time: 50 minutes (roasting beets)
- Category: Salad
- Method: Roasting (for beets)
- Cuisine: Mediterranean-Inspired
