Description

Indulge in the vibrant flavors of this Beet Salad with Feta, Cucumbers & Dill, where earthy beets meet crisp cucumbers and creamy feta. This refreshing salad is perfect for summer picnics or cozy dinners, delighting guests with its colorful presentation and delicious taste. Easy to prepare and versatile enough to pair with grilled meats or stand alone as a light lunch, it’s sure to become a favorite!

Ingredients

Scale

2 medium beets (about 300g)
1 large cucumber (200g), chopped
100g crumbled feta cheese
2 tablespoons fresh dill, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste

Instructions

Wash the beets thoroughly and boil them in water until fork-tender, about 30-45 minutes.
Once cooked, let the beets cool before peeling off their skins.
While the beets cool, chop the cucumber into bite-sized pieces.
In a large bowl, combine the chopped beets and cucumber; crumble feta cheese over the top.
Drizzle olive oil and red wine vinegar over the mixture; toss gently to combine.
Sprinkle freshly chopped dill on top before serving. Chill for an hour if desired for enhanced flavors.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Salad
Method: Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (200g)
Calories: 180
Sugar: 5g
Sodium: 300mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 5g
Cholesterol: 15mg

Keywords: For added crunch, consider mixing in walnuts or swapping feta for goat cheese. Store leftovers in an airtight container in the fridge for up to three days.