A light and refreshing dish that showcases the vibrant flavors of summer, combining earthy roasted beets, crisp cucumber, and creamy feta, all brought together with a tangy dill dressing.
Ingredients
Scale:
4 medium-sized beets, roasted and peeled, yielding approximately 2 cups diced
1 large cucumber, diced into bite-sized pieces
1 cup crumbled feta cheese, preferably Greek
1/4 cup red onion, thinly sliced
1/4 cup fresh dill, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
Salt and pepper, to taste
Instructions
Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender. Allow them to cool before peeling and dicing.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until emulsified.
In a large salad bowl, combine the diced roasted beets, cucumbers, red onion, feta cheese, and chopped dill. Gently mix to avoid breaking the feta and beets too much.
Drizzle the dressing over the salad and gently toss to combine. Adjust the dressing to your liking.
Let the salad chill in the refrigerator for at least 30 minutes before serving.
