Description
A refreshing salad featuring roasted beets, crisp cucumbers, creamy feta, and fresh dill, perfect for a light meal.
Ingredients
Scale
- 4 medium beets, roasted and peeled
- 1 large cucumber, thinly sliced
- 100g feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes until tender. Let cool, then peel and slice.
- In a large bowl, combine sliced cucumbers, crumbled feta, and chopped dill.
- Add the sliced beets to the bowl.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss gently.
- Refrigerate for 30 minutes to let flavors meld, then serve chilled.
Notes
For the best flavor, use fresh ingredients. This salad can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 250
- Sugar: 10g
- Fat: 15g
- Carbohydrates: 18g
- Protein: 8g