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Beet Salad with Feta, Cucumbers, and Dill

This vibrant beet salad with creamy feta, crunchy cucumbers, and fresh dill is a refreshing dish perfect for summer gatherings or picnics.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 medium Fresh Beets About 250g
  • 1 each English Cucumber About 200g, sliced into thin rounds
  • 100 g Crumbled Feta Cheese
  • 2 tbsp Fresh Dill Chopped
Dressing Ingredients
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Aged Balsamic Vinegar
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wrap each beet individually in aluminum foil, snug but not too tight, then place them on a baking sheet.
  3. Roast for about 45 minutes or until tender enough to pierce with a fork.
  4. Allow the beets to cool slightly before peeling to avoid mess and staining.
  5. While the beets roast, slice the cucumber into thin, even rounds.
Mixing
  1. In a large mixing bowl, combine the sliced cucumber and diced beets gently.
  2. Crumble feta over the top and sprinkle with chopped dill.
Dressing
  1. In a separate bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
  2. Drizzle this dressing over the salad just before serving to keep everything well-coated.
  3. Give it a gentle toss and enjoy—serve chilled or at room temperature.

Notes

This salad pairs beautifully with grilled chicken or fish. Serve in a large bowl or individual glasses for a decorative touch.