Beet Feta Cucumbers Dill (Print Version)
# Ingredients:
→ Salad Components
01 -
4 medium beets, cooked and sliced
02 -
1 large cucumber, thinly sliced
03 -
2 tablespoons fresh dill, finely chopped
→ Dressing
04 -
2 tablespoons extra virgin olive oil
05 -
1 tablespoon red wine vinegar or freshly squeezed lemon juice
06 -
Salt, to taste
07 -
Freshly cracked black pepper, to taste
08 -
1 teaspoon honey or maple syrup (optional)
→ Finish
09 -
½ cup feta cheese, crumbled
# Instructions:
01 -
Roast beets wrapped in foil at 200°C for 45–60 minutes until fork-tender, or simmer peeled beets for approximately 30 minutes. Allow to cool, peel, and slice thinly.
02 -
Slice the cucumber thinly using a mandoline or sharp chef’s knife for even thickness.
03 -
In a small bowl, whisk together olive oil, vinegar or lemon juice, and honey or maple syrup if using. Season with salt and freshly cracked black pepper.
04 -
In a large bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with prepared dressing and gently toss until evenly coated.
05 -
Top the salad with crumbled feta cheese. Toss gently again or serve feta as a garnish on top.
06 -
Serve immediately or refrigerate for 1–2 hours to allow the flavors to meld and intensify.
# Notes:
01 -
For best flavor, use freshly cooked and cooled beets, and serve the salad chilled for enhanced freshness.