Description
Delicious Beet Salad with Feta and Crisp Cucumbers Recipe
Ingredients
- Fresh beets
- Canned beets (optional)
- Feta cheese (crumbled)
- English cucumbers
- Persian cucumbers (optional)
- Olive oil (extra virgin)
- Avocado oil (optional)
- Lemon juice (freshly squeezed)
- Lime juice (optional)
- Fresh dill or parsley
- Dried herbs (optional)
- Salt
- Pepper
- Sugar (optional)
Instructions
- Prepare the Beets: If using fresh beets, preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45-60 minutes or until tender when pierced with a fork. Once done, let them cool, then peel and slice them into bite-sized pieces.
- Prep the Cucumbers: While the beets are roasting, slice your cucumbers into thin rounds or half-moons, depending on your preference. You can also peel them if you like a softer texture.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, the juice of one lemon, salt, and pepper to taste. You can also add a pinch of sugar if you prefer a sweeter dressing.
- Combine Ingredients: In a large bowl, gently toss the roasted beets and sliced cucumbers together. Add in the crumbled feta cheese and any fresh herbs you’re using.
- Add the Dressing: Drizzle the dressing over the salad and toss lightly to combine, ensuring everything is coated without breaking up the beets too much.
- Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 25 mg