Beet Salad with Feta Dill (Print Version)
# Ingredients:
01 -
4 medium beets, cooked and sliced (roasted or steamed)
02 -
1 large cucumber, thinly sliced
03 -
½ cup crumbled feta cheese
04 -
2 tablespoons fresh dill, chopped
05 -
1 tablespoon red wine vinegar or lemon juice
06 -
2 tablespoons olive oil
07 -
Salt and freshly cracked pepper, to taste
08 -
Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)
# Instructions:
01 -
If roasting, wrap each beet in foil and roast at 200°C for 45–60 minutes until fork-tender. Cool, peel, and slice. If steaming, simmer peeled beets for about 30 minutes.
02 -
Use a mandoline or sharp knife for thin, even slices.
03 -
In a small bowl, whisk together olive oil, vinegar or lemon juice, and optional honey or maple syrup. Season with salt and pepper.
04 -
In a large mixing bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with dressing and gently toss.
05 -
Top with crumbled feta and give one last gentle toss or leave as a garnish.
06 -
Serve immediately or refrigerate for 1–2 hours to let flavors develop.
# Notes:
01 -
Use store-bought pre-cooked beets for faster preparation, ensuring they are unsweetened.
02 -
Letting the salad sit for 15–30 minutes before serving allows the flavors to meld beautifully.
03 -
Use gloves if peeling beets by hand to avoid stained fingers.
04 -
Add feta just before serving to preserve its clean white color.