Ingredients
Scale
- 2 medium beets (about 8 oz)
- 1 cup firm cucumbers, sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh dill, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45 minutes until tender. Allow to cool.
- While the beets are roasting, thinly slice the cucumbers and chop the fresh dill.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
- Once cooled, peel and cube the roasted beets into bite-sized pieces. In a large bowl, combine beets, cucumbers, feta cheese, and dill.
- Drizzle dressing over the salad mixture and gently toss until evenly coated.
- Serve on a platter garnished with extra dill if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg