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Beet Salad with Feta and Cucumbers

Beet Salad with Feta and Cucumbers for a Fresh Flavor Boost

This Beet Salad with Feta and Cucumbers is a vibrant, nutritious dish that’s easy to prepare and perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 Beets Roasted until tender
  • 1 large Cucumber Seedless English or Persian variety
  • 1 cup Feta Cheese Crumbled, substitute with tofu for vegan
  • 1 tablespoon Fresh Dill Can be replaced with mint or parsley
For the Dressing
  • 2 tablespoons Red Wine Vinegar or Lemon Juice Provides tang
  • 3 tablespoons Olive Oil Adds richness
  • 1 teaspoon Salt Essential for flavor
  • 1 teaspoon Black Pepper Freshly cracked for extra zing
  • 1 tablespoon Honey or Maple Syrup Optional for sweetness

Equipment

  • Oven
  • Baking sheet
  • aluminum foil
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 60 minutes until tender.
  2. Wash and slice the cucumbers into bite-sized pieces and set them aside.
  3. In a small bowl, whisk together the vinegar or lemon juice, olive oil, salt, pepper, and honey/maple syrup to create the dressing.
  4. In a large mixing bowl, combine the diced beets, sliced cucumbers, crumbled feta, and dill. Drizzle with dressing and toss gently.
  5. Garnish with additional dill if desired. Serve immediately or refrigerate for 30 minutes to enhance flavors.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 20gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 300mgPotassium: 500mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Store in an airtight container for up to 3 days, keeping the dressing separate until serving for optimal freshness.

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