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Beet and Feta Salad with Cucumbers and Dill Unveiled!

A refreshing and nutritious salad featuring roasted beets, crunchy cucumbers, creamy feta cheese, and fresh dill, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium beets roasted and diced
  • 1 cup cucumber diced
  • 4 ounces feta cheese crumbled
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 400°F. Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender. Allow to cool, then peel and dice the beets.
  2. In a large bowl, combine the diced beets, cucumber, feta cheese, and fresh dill.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
  4. Drizzle the dressing over the salad and gently toss to combine.
  5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 10gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 20mgSodium: 300mgFiber: 3gSugar: 5g

Notes

  • For added crunch, include a handful of chopped walnuts or pecans.
  • Substitute the feta with goat cheese for a creamier texture and a different flavor profile.

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