Beet Feta Cucumber Dill (Print Version)
Beets, cucumbers, feta, and dill combine with a tangy dressing for a colorful and fresh vegetarian plate.
# What You’ll Need:
01 - 4 medium beets, roasted or steamed, peeled and sliced
02 - 1 large cucumber, thinly sliced
03 - 50 grams feta cheese, crumbled
04 - 2 tablespoons fresh dill, finely chopped
05 - 1 tablespoon red wine vinegar or lemon juice
06 - 2 tablespoons olive oil
07 - Salt, to taste
08 - Freshly cracked black pepper, to taste
09 - 1 teaspoon honey or maple syrup (optional, for added sweetness)
# How to Make It:
01 - Roast beets by wrapping each in foil and baking at 200°C for 45–60 minutes until fork-tender, or steam peeled beets in simmering water for about 30 minutes. Allow to cool, then peel and slice.
02 - Using a mandoline or sharp knife, thinly slice the cucumber into even rounds.
03 - In a small bowl, combine olive oil, red wine vinegar or lemon juice, and optional honey or maple syrup. Whisk until emulsified and season with salt and freshly cracked pepper.
04 - In a large mixing bowl, gently toss sliced beets, cucumber, and chopped dill with the prepared dressing.
05 - Sprinkle crumbled feta cheese over the salad and gently toss once more, or leave as a garnish.
06 - Serve immediately or cover and refrigerate for 1–2 hours to enhance flavor development.
# Additional Tips::
01 -
- Uses everyday ingredients you can find anytime
- Naturally vegetarian and can be made vegan
- Perfect make-ahead option as flavors get better with time
- Looks gorgeous on the table
02 -
- High in fiber thanks to beets and cucumbers
- Naturally gluten free
- Can be served cold or at room temperature
03 -
- Roast the beets yourself for extra sweet flavor
- Let the salad sit for at least fifteen minutes before serving to let flavors meld
- Cut the beets and cucumbers in uniform slices for a beautiful and even texture