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Ruby Red Beet Salad

A fresh and vibrant salad featuring roasted beets, crisp cucumbers, and tangy feta cheese, enhanced with fresh dill and balsamic vinegar.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: European, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 medium Fresh Beets (about 250g) Look for firm ones without soft spots.
  • 1 large English cucumber (about 200g) Slice into bite-sized pieces.
  • 100 g Feta cheese Crumble into small chunks for better texture.
For the Dressing
  • 3 tbsp Extra Virgin Olive oil Adjust according to taste.
  • 1 tbsp Aged Balsamic vinegar Start with less and adjust.
  • 2 tbsp Fresh Dill Chopped for flavor.
  • to taste Salt and pepper Add according to preference.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wrap the beets individually in aluminum foil, sealing them tightly.
  3. Roast the beets for about 30 to 45 minutes, checking for tenderness.
  4. Once tender, remove from the oven and let them cool.
  5. Peel the cooled beets and slice them into wedges.
  6. Meanwhile, slice the English cucumber into bite-sized pieces.
  7. Crumble the feta cheese into small chunks.
Dressing Preparation
  1. In a small bowl, whisk together olive oil, balsamic vinegar, chopped dill, salt, and pepper.
Assembly
  1. In a large bowl, combine the roasted beets, cucumber, and feta cheese, gently tossing them to combine.
  2. Drizzle the dressing over the salad and give it a final toss.
  3. Serve the salad chilled.

Notes

This salad can be made ahead of time; simply store the roasted beets and dressing separately and combine when ready to serve. For substitutions, consider using vegan feta for a dairy-free version.