Description
A fresh yet comforting beet salad made with earthy beets, crisp cucumbers, and creamy feta, tossed in a simple lemony dressing for a balanced and nourishing dish.
Ingredients
- 3 cups cooked beets, peeled and sliced
- 1 large English cucumber, sliced
- 0.75 cup feta cheese, crumbled
- 3 tbsp olive oil
- 1.5 tbsp fresh lemon juice or red wine vinegar
- 0.75 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh dill or parsley, chopped (optional)
Instructions
- Place the sliced cooked beets into a large bowl.
- Add the sliced cucumber to the bowl.
- In a small bowl, whisk together olive oil, lemon juice or vinegar, salt, and black pepper.
- Pour the dressing over the beets and cucumbers and gently toss to coat.
- Sprinkle the crumbled feta over the salad and toss lightly.
- Add fresh herbs if using.
- Serve immediately or chill until ready to serve.
Notes
- Canned beets can be used if well drained.
- Add feta just before serving for best texture.
- Toasted nuts add great crunch.
- Letting the salad rest enhances flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
