Beet Salad with Feta, Cucumbers, and Dill
A refreshing and colorful salad that combines earthy beets with creamy feta, crisp cucumbers, and aromatic dill, perfect for warm days.
Ingredients
Salad Ingredients
- 3 medium medium beets Look for firm, smooth-skinned beets.
- 1 large cucumber Slice into thin rounds.
- 100 g feta cheese Crumble over the salad.
- 2 tablespoons fresh dill, chopped For garnish and flavor.
Dressing Ingredients
- 3 tablespoons olive oil Helps emulsify the dressing.
- 1 tablespoon lemon juice Adds acidity to the dressing.
- Salt and pepper, to taste Enhance flavors.
Instructions
Prepare the Beets
- Boil or steam the beets until tender, approximately 30 to 40 minutes.
- Once cooked, cool, peel, and slice the beets into wedges or rounds.
Prepare the Cucumber and Dressing
- Slice the cucumber into thin rounds.
- In a bowl, combine olive oil, lemon juice, salt, and pepper. Whisk until emulsified.
Assemble the Salad
- In a large bowl, gently toss the sliced beets and cucumber with the dressing.
- Crumble feta cheese over the top and sprinkle with fresh dill.
Serving Suggestions
- Serve immediately or chill for 30 minutes to meld flavors.
- Garnish with extra dill and enjoy as a side or light lunch.
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Notes
For a variation, consider adding nuts, different greens, or experimenting with different cheeses. Store in an airtight container in the fridge for up to three days.