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A vibrant beet salad with feta cheese and sliced cucumbers

Proven way to grow 3 Beet Salad Feta And Cucumbers

This vibrant beet salad with feta and cucumbers is a refreshing and healthy dish, perfect as a side or light main course.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 medium beets
  • 1 large cucumber
  • 4 oz feta cheese
  • 0.5 medium red onion
  • 2 tbsp fresh dill chopped
Dressing
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 0.5 tsp honey
  • 0.25 tsp salt
  • 0.125 tsp black pepper

Equipment

  • Large bowl
  • Small bowl
  • Whisk
  • Sharp knife
  • Cutting board
  • Pot (for boiling) or Baking sheet (for roasting)

Method
 

Preparation
  1. Wash and trim the beats, then boil or roast them until tender.
  2. Once cooked, let the beets cool, then peel and dice them into bite-sized pieces.
  3. Dice the cucumber, crumble the feta, and thinly slice the red onion.
  4. In a large bowl, combine the diced beets, cucumber, feta, red onion, and chopped fresh dill.
Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper.
  2. Pour the dressing over the beet mixture and gently toss to combine.
Serve
  1. Serve immediately, or chill for at least 30 minutes for flavors to meld.

Notes

For extra flavor, you can roast the beets with a drizzle of olive oil and a pinch of salt and pepper. This salad can be stored in an airtight container in the refrigerator for up to 3 days.