Ingredients
Scale
- 2 medium fresh beets
- 1 English cucumber
- 100g crumbled feta cheese
- 2 tbsp fresh dill
- 3 tbsp extra virgin olive oil
- 1 tbsp aged balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45 minutes until tender. Allow to cool before peeling.
- Slice the cucumber into thin rounds while the beets are roasting.
- In a large bowl, gently combine sliced cucumbers and diced beets.
- Top with crumbled feta cheese and sprinkle fresh dill over the mixture.
- In a small bowl, whisk together olive oil, aged balsamic vinegar, salt, and pepper for the dressing.
- Drizzle the dressing over the salad just before serving and toss gently to coat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 150
- Sugar: 7g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg