Description
This salad is pure summer energy: roasted beets, crisp cucumber, creamy feta, and fresh dill tossed in a zingy dressing. Inspired by barefoot afternoons in Grandma’s kitchen, it’s an easy, elegant dish that tastes as good as it looks. Whether it’s a picnic, potluck, or Tuesday lunch, this bowl of color brings sunshine with every bite.
Ingredients
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4 cooked medium beets, sliced
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1 large cucumber, thinly sliced
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½ cup crumbled feta
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2 tbsp fresh dill, chopped
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1 tbsp red wine vinegar or lemon juice
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2 tbsp olive oil
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Salt & cracked black pepper
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Optional: 1 tsp honey or maple syrup, ¼ tsp Dijon mustard
Instructions
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Prep Veggies: Slice cooked beets. Thinly slice cucumber, salt lightly, drain 10 mins, rinse & pat dry.
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Make Dressing: Whisk olive oil, vinegar/lemon, honey (if using), and mustard until smooth.
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Toss Salad: In a large bowl, gently combine beets, cucumbers, dill, and feta. Drizzle dressing and fold carefully.
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Season & Serve: Add cracked pepper, taste for salt, and garnish with extra dill/feta.
Notes
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Roasting beets adds sweetness. Short on time? Use vacuum-packed cooked beets—no judgment!
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To avoid pink-stained feta, add cheese after dressing is folded in.
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Great chilled or room temp. Store components separately for make-ahead ease.
- Prep Time: 15 mins
Nutrition
- Calories: 160 kcal per serving
- Fat: 11g
- Carbohydrates: 10g
- Protein: 5g