Beet Salad with Feta, Cucumbers, and Dill
A vibrant and refreshing salad featuring earthy roasted beets, crunchy cucumbers, creamy feta cheese, and fresh dill, perfect for busy days.
Ingredients
Vegetables
- 2 medium-sized beets, roasted and diced Roast until tender
- 1 cup cucumber, diced English cucumbers are best
Dressing
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
Other Ingredients
- ½ cup feta cheese, crumbled Can substitute for vegan alternative
- 2 tablespoons fresh dill, chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Wrap beets in aluminum foil with olive oil, salt, and pepper; roast for about 45 minutes to 1 hour or until tender.
- Once cooled, peel the beets (gloves recommended) and dice them into bite-sized pieces.
- In a large bowl, combine the diced beets, cucumber, crumbled feta, and chopped dill.
Dressing and Assembly
- In a separate bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently until everything is coated.
Serving
- Let the salad marinate in the fridge for about 30 minutes before serving.
Notes
This salad can be made a day in advance, just store in an airtight container. Try adding walnuts or toasted pecans for extra crunch.