Description
A vibrant and refreshing beet salad featuring roasted fresh beets, crisp cucumbers, and tangy crumbled feta cheese, all brought together with a zesty lemon-olive oil dressing and fresh herbs. Perfect as a light lunch or side dish.
Ingredients
Scale
Beets
- 4 fresh beets (or canned beets as an option)
Vegetables
- 2 English cucumbers
- Optional: 1-2 Persian cucumbers
Cheese
- 1 cup crumbled feta cheese
Dressing
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon (freshly squeezed)
- Salt, to taste
- Pepper, to taste
- Optional: pinch of sugar
- Optional: 1 tablespoon avocado oil
- Optional: juice of 1 lime
Herbs and Seasonings
- 2 tablespoons fresh dill or parsley, chopped
- Optional: dried herbs (such as thyme or oregano), to taste
Instructions
- Prepare the Beets: Preheat your oven to 400°F (200°C). Wrap the fresh beets individually in aluminum foil and roast them on a baking sheet for 45-60 minutes until they are tender when pierced with a fork. Once roasted, allow them to cool, peel off the skin, and then slice into bite-sized pieces.
- Prep the Cucumbers: While the beets are roasting, wash and slice the cucumbers into thin rounds or half-moon shapes depending on your preference. Peel them if you prefer a softer texture.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, freshly squeezed lemon juice, salt, and pepper. Add a pinch of sugar if you want a slightly sweeter dressing. You may also add avocado oil or lime juice if desired for extra flavor.
- Combine Ingredients: In a large bowl, gently toss the roasted beet pieces and sliced cucumbers. Add the crumbled feta cheese along with the chopped fresh dill or parsley, plus any dried herbs you wish to use.
- Add the Dressing: Drizzle the dressing over the salad mixture. Toss lightly to combine thoroughly, making sure all ingredients are coated without mashing the beets.
- Chill and Serve: For optimal flavor, refrigerate the salad for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully and the salad to be served chilled.
Notes
- Beets can be roasted in advance and stored in the refrigerator for up to 3 days.
- If in a hurry, canned beets can be used, but fresh roasted beets offer better flavor and texture.
- Adjust the amount of lemon juice and olive oil to taste for the dressing.
- Fresh herbs add brightness; feel free to substitute dill with parsley or chives.
- This salad pairs well with grilled meats or as a standalone light meal.
- Chilling the salad is recommended but can be served immediately if needed.
