Description
A vibrant and refreshing salad featuring earthy roasted beets, crisp cucumbers, creamy feta cheese, and fresh dill in a light vinaigrette.
Ingredients
Scale
For the Crust:
- 4 medium beets, scrubbed and trimmed
- 1 large cucumber, diced
- 4 oz feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. Let cool, then peel and dice.
- In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
- Add the diced beets, cucumber, and most of the dill to the bowl with the vinaigrette. Gently toss to combine.
- Transfer the salad to a serving dish. Top with the crumbled feta cheese and the remaining fresh dill. Serve chilled or at room temperature.
Notes
You can customize the seasonings to taste.