Ingredients
Scale
- 3 medium beets, roasted and diced
- 2 Persian cucumbers, thinly sliced
- ½ cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp red apple vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
- Fresh dill or mint for garnish
Instructions
- Roast or boil the beets until tender. Peel and dice into bite-sized pieces.
- Lightly salt the cucumber slices and let them sit for 10 minutes before patting dry.
- In a mixing bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard, and honey until combined.
- In a large bowl, toss together the roasted beets, sliced cucumbers, and crumbled feta.
- Pour the dressing over the salad mixture and toss gently to coat without breaking up the feta.
- Garnish with fresh dill or mint leaves and serve chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting/Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 200
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg