Beets, cucumbers, feta, and dill tossed with tangy dressing for a refreshing, colorful vegetarian dish.
# What You'll Need:
→ Salad Components
01 - 4 medium beets, cooked and sliced (roasted or steamed)
02 - 1 large cucumber, thinly sliced
03 - 1/2 cup crumbled feta cheese
04 - 2 tablespoons fresh dill, chopped
→ Dressing
05 - 2 tablespoons olive oil
06 - 1 tablespoon red wine vinegar or lemon juice
07 - Salt, to taste
08 - Freshly cracked pepper, to taste
09 - 1 teaspoon honey or maple syrup (optional, for sweetness)
# How to Make It:
01 - For roasting, preheat the oven to 400°F, individually wrap beets in foil, and roast for 45–60 minutes until fork-tender. Allow to cool, peel, and slice. For steaming, peel beets and simmer in boiling water for approximately 30 minutes until tender.
02 - Using a mandoline or sharp knife, slice cucumber into thin, even rounds.
03 - In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, and optional honey or maple syrup. Add salt and freshly cracked pepper to taste.
04 - In a large mixing bowl, gently toss sliced beets, cucumber, and chopped dill with the freshly prepared dressing.
05 - Top the salad with crumbled feta cheese. Gently toss once more or leave cheese as a garnish according to preference.
06 - Serve immediately, or refrigerate for 1 to 2 hours to enhance the flavor integration before serving.
