Beet Salad with Feta, Cucumbers, and Dill
A refreshing salad that combines earthy beets, crunchy cucumbers, and creamy feta cheese, complemented by fresh dill, perfect for any occasion.
Ingredients
Main Ingredients
- 3 medium beets Look for firm beets without soft spots.
- 1 large cucumber Slice into thin rounds.
- 100 g feta cheese Crumble over the top before serving.
- 2 tablespoons fresh dill, chopped Add more for garnishing if desired.
Dressing
- 3 tablespoons olive oil Use high-quality olive oil for best flavor.
- 1 tablespoon lemon juice Freshly squeezed is recommended.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Boil or steam the beets until tender, about 30 to 40 minutes.
- Allow the beets to cool, then peel off the skins. Slice into wedges or rounds.
- Slice the cucumber into thin rounds.
Dressing
- In a bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
Mixing
- Gently toss the sliced beets and cucumbers with the dressing in a large mixing bowl.
- Crumble feta cheese over the top and sprinkle with fresh dill.
Serving
- Serve immediately or let it chill in the refrigerator for about 30 minutes to allow flavors to meld.
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Notes
For a lovely presentation, serve in a large, shallow bowl or individual portions. Consider adding nuts, avocado, or fruits for variations. Best to eat fresh, but can be stored in an airtight container in the fridge for up to three days.