Ingredients
Scale
- 2 medium Fresh Beets
- 1 English Cucumber
- 100g Crumbled Feta Cheese
- 2 tbsp Fresh Dill, chopped
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Aged Balsamic Vinegar
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast on a baking sheet for about 45 minutes until tender. Allow cooling before peeling.
- While the beets are roasting, slice the cucumber into thin rounds.
- In a large bowl, gently combine the sliced cucumbers and diced beets.
- Crumble feta over the mixture and sprinkle with fresh dill.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad just before serving.
- Toss gently until well coated. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg