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Beet Feta Salad with Cucumber and Dill

Beet Feta Salad with Cucumber and Dill for a Fresh Twist

This vibrant Beet Feta Salad with Cucumber and Dill is a refreshing medley of flavors, perfect for quick meals and gatherings.
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Prep Time 15 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 2 tablespoons Fresh Lemon Juice Rice vinegar is a good substitution.
  • 1 teaspoon Kosher Salt Use to taste.
  • 4 tablespoons Extra-Virgin Olive Oil Avocado oil can be used for a milder taste.
Salad
  • 2 cups Roasted or Canned Beets Drain and rinse canned beets.
  • 1 medium Cucumber Zucchini can be a substitute.
  • 4 ounces Crumbled Feta Goat cheese can be used as an alternative.
  • 1/4 cup Chopped Fresh Dill Fresh parsley is a substitute if unavailable.

Equipment

  • Bowl
  • Whisk
  • spatula
  • knife
  • cutting board

Method
 

Preparation Steps
  1. In a small bowl, whisk together fresh lemon juice, kosher salt, and olive oil until well combined.
  2. In a large bowl, add diced beets and pour half of the vinaigrette over them. Toss gently and let marinate for 15 minutes.
  3. Slice cucumber thinly and add to the marinated beets. Crumble in feta cheese and sprinkle fresh dill. Pour remaining vinaigrette over the mixture.
  4. Gently mix the ingredients together to maintain the feta's texture.
  5. Transfer salad to a serving dish and serve immediately.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Store covered in an airtight container for up to 3 days. Best enjoyed fresh to maintain texture.

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