Ingredients
Scale
- 2 cups roasted beets
- 1 cup cucumber, thinly sliced
- 1 cup crumbled feta cheese
- 2 tablespoons fresh dill
- 2 tablespoons red apple vinegar or lemon juice
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon honey or maple syrup (optional)
Instructions
- Roast the beets wrapped in foil at 400°F for 45–60 minutes until tender. Once cooled, peel and slice into bite-sized pieces.
- Thinly slice the cucumber using a sharp knife or mandoline for even texture.
- In a small bowl, whisk together olive oil, red apple vinegar or lemon juice, and optional honey or maple syrup. Season with salt and pepper.
- In a large mixing bowl, combine sliced beets, cucumber, and fresh dill. Drizzle dressing over salad and toss gently to coat.
- Sprinkle crumbled feta on top before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 7g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg