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Beet Feta Salad with Cucumber and Dill

Beet Feta Salad with Cucumber and Dill: Your Summer Delight

Enjoy a refreshing Beet Feta Salad with Cucumber and Dill, perfect for summer gatherings.
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Prep Time 15 minutes
Marinating Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 3 tablespoons Fresh Lemon Juice Can substitute with vinegar
  • 1 teaspoon Kosher Salt Adjust to taste
  • 6 tablespoons Extra-Virgin Olive Oil Avocado oil can be used as a substitute
Salad
  • 2 cups Roasted or Canned Beets, diced If fresh, roast until tender
  • 1 medium Cucumber, seeded, halved, sliced Can substitute with zucchini
  • 4 oz Feta Cheese, crumbled Can substitute with crumbled goat cheese
  • 1/4 cup Chopped Fresh Dill Can substitute with parsley or mint

Equipment

  • mixing bowl
  • whisk

Method
 

Preparation
  1. In a medium bowl, whisk together lemon juice and salt until dissolved. Gradually drizzle in olive oil while whisking to create a vinaigrette.
  2. In a large bowl, add diced beets and pour half of the dressing over. Toss gently and let marinate at room temperature for 30 minutes.
  3. Just before serving, add sliced cucumber, crumbled feta, and chopped dill to the marinated beets. Drizzle remaining dressing and toss gently.
  4. Transfer to serving dish and serve immediately to preserve freshness.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Marinate beets for better flavor, and add fresh ingredients just before serving to maintain their texture.

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