Description
A vibrant and refreshing beet salad featuring tender roasted beets, crisp cucumbers, and creamy crumbled feta cheese, all tossed in a zesty lemon-olive oil dressing. Enhanced with fresh herbs and optional sweetness, this salad offers a perfect balance of earthy, tangy, and fresh flavors, ideal for a healthy side or light meal.
Ingredients
Scale
Vegetables
- 4 fresh beets (about 1 to 1.5 pounds)
- 1 English cucumber
- 1 Persian cucumber (optional)
Dressing
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon (about 2 tablespoons)
- Salt to taste (about 1/2 to 1 teaspoon)
- Black pepper to taste (about 1/4 teaspoon)
- Pinch of sugar (optional, about 1/2 teaspoon)
Other Ingredients
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh dill or parsley, chopped
- Optional: 1 tablespoon avocado oil
- Optional dried herbs (such as oregano or thyme) to taste
Instructions
- Prepare the Beets: Preheat the oven to 400°F (200°C). Wrap the fresh beets individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until a fork easily pierces through the beets. Allow them to cool completely before peeling and slicing into bite-sized pieces.
- Prep the Cucumbers: While the beets roast, wash and slice the cucumbers into thin rounds or half-moons based on your preference. Peeling is optional for a softer texture.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, salt, pepper, and a pinch of sugar if desired for sweetness. Adjust seasoning to taste.
- Combine Ingredients: In a large salad bowl, gently toss the roasted beet slices and cucumber pieces together. Add the crumbled feta cheese and chopped fresh herbs. If using dried herbs, sprinkle them in now.
- Add the Dressing: Drizzle the prepared dressing evenly over the salad. Toss lightly and gently to coat all ingredients without breaking up the beets too much.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled for the best taste.
Notes
- Beets can be substituted with canned beets for a quicker version; simply drain, rinse, and slice.
- Use fresh herbs like dill or parsley for brightness, or experiment with mint for a refreshing twist.
- To keep it vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
- The dressing can be modified by adding lime juice instead of lemon juice for a different citrus flavor.
- If you prefer a crisper cucumber texture, leave the skin on.
- Leftover salad can be stored in an airtight container in the fridge for up to 2 days.
