Beet Feta Cucumber Dill (Print Version)
Beets, cucumbers, feta, and dill combine with a tangy dressing for a colorful and fresh vegetarian plate.
# Ingredients:
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)
# Steps to Follow:
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 Notes:
01 -
For quicker preparation, use unsweetened pre-cooked beets from the store.
02 -
Allowing the salad to rest for 15–30 minutes before serving helps the flavors meld.
03 -
Wear gloves when peeling beets to prevent stains on your hands.
04 -
Add feta just before serving to maintain its bright white appearance.
05 -
Feel free to customize with different herbs, cheeses, or add-ins according to your taste.