Description
A vibrant and refreshing salad featuring earthy roasted beets, crisp cucumbers, and tangy feta cheese, all tossed in a zesty lemon-herb vinaigrette.
Ingredients
- 3 medium beets, peeled and cubed
- 1 large cucumber, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cubed beets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender. Let cool.
- In a small bowl, whisk together remaining olive oil, lemon juice, honey, minced garlic, salt, and pepper to make the vinaigrette.
- In a large bowl, combine roasted beets, diced cucumber, feta cheese, dill, and parsley. Drizzle with vinaigrette and toss gently to coat. Serve immediately or chill before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side
- Cuisine: Mediterranean