🥗 Beetroot, Cucumber & Feta Salad
📖 Description
This vibrant salad combines earthy roasted beets, crisp cucumbers, and creamy feta cheese, all tossed with fresh herbs and a light tangy dressing. It’s refreshing yet hearty, with a perfect balance of sweetness, saltiness, and acidity—great as a side dish or a light meal.
📝 Ingredients
- 3 medium beetroots (cooked or roasted, chopped)
- 2 cucumbers (sliced into chunks)
- ½ cup feta cheese (cubed or crumbled)
- 2 tbsp fresh dill (chopped)
- 2 tbsp olive oil
- 1 tbsp lemon juice or vinegar
- 1 tsp honey (optional)
- Salt & black pepper to taste
👩🍳 Instructions
- Prepare the beets:
If raw, roast wrapped in foil at 200°C (400°F) for 40–50 minutes until tender. Let cool, peel, and chop. - Cut vegetables:
Slice cucumbers into thick rounds or chunks for crunch. - Assemble salad:
In a bowl, combine beets, cucumbers, and feta cheese. - Make dressing:
Whisk olive oil, lemon juice (or vinegar), honey, salt, and pepper. - Toss gently:
Pour dressing over salad and mix lightly to avoid breaking the feta. - Garnish & serve:
Sprinkle fresh dill on top and serve chilled or at room temperature.
❓ Q&A
Q: Can I use canned or pre-cooked beets?
Yes, they’re a great time-saver—just drain and slice.
Q: What can I use instead of feta?
Goat cheese or fresh mozzarella works well.
Q: How do I prevent the salad from turning too pink?
Add the beets last and toss gently to keep colors separate.