Ingredients
Scale
- 3 medium beets, roasted and diced
- 2 Persian cucumbers, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp red apple vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
- Fresh dill or mint for garnish
Instructions
- Roast the beets until tender (about 30-40 minutes). Allow to cool slightly, peel, and dice.
- Lightly salt the cucumber slices and let them sit for 10 minutes to draw out moisture. Pat dry.
- In a mixing bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine the diced beets, cucumbers, and feta cheese. Gently toss.
- Pour the dressing over the salad and toss until evenly coated.
- Garnish with fresh dill or mint before serving chilled.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg