Description
A vibrant, fresh, and satisfying salad featuring earthy beets, crunchy cucumber, and creamy feta, dressed in a zesty lemon olive oil dressing.
Ingredients
Scale
- 3 medium Beets (Roasted, steamed, or pre-cooked)
- 1 large Cucumber (English or Persian for fewer seeds)
- 4 oz Feta cheese (Use a block in brine for creamier texture)
- 1/4 cup Fresh herbs (Dill, parsley, or mint)
- 3 tablespoons Olive oil (Good extra virgin for dressing)
- 1 medium Lemon (Zest and juice for dressing)
- 1/4 small Red onion or shallot (Thinly sliced)
- to taste Salt and pepper
- optional Toasted pistachios or walnuts (For added crunch)
Instructions
- Cook the beets by roasting them whole at 400°F until fork tender, about 45 to 60 minutes. Cool and slip off the skins under cool water.
- Slice the cucumber into half moons. If watery, lightly salt and drain for 10 minutes, then pat dry.
- In a small bowl, whisk together olive oil, lemon zest, lemon juice, a pinch of salt and pepper, and honey if desired.
- Slice the cooled beets into wedges or chunky cubes to maintain texture.
- In a large bowl, combine beets, cucumber, and sliced onion or shallot. Pour the dressing over and toss gently.
- Crumble feta on top and sprinkle with chopped herbs. Toss gently to combine.
- Taste and adjust seasoning with more lemon juice, salt, or pepper as desired.
- Serve immediately or chill for 15 minutes to let flavors mingle.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Mixing and Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Beet Salad, Feta, Cucumber, Healthy Salad