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–+ servings

Beet and Cucumber Salad

A vibrant and refreshing salad made with roasted beets, crunchy cucumbers, tangy feta cheese, and a light vinaigrette, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Salad, Side
Cuisine American, Mediterranean
Servings 4 servings
Calories 150 kcal

Ingredients
  

For the Salad

  • 3 medium roasted beets Rich in fiber, folate, and vitamins.
  • 1 medium cucumber Provides crunch and hydration.
  • 1 cup feta cheese For a dairy-free option, consider plant-based feta.

For the Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons vinegar (balsamic or red wine) Adjust to taste.
  • to taste teaspoon salt
  • to taste teaspoon pepper

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C). Roast beets with olive oil and salt wrapped in foil until tender (about 45-60 minutes). Allow to cool.
  • Slice the cucumber into thin rounds.
  • In a small bowl, mix olive oil, vinegar, salt, and pepper to prepare the vinaigrette.

Assembly

  • In a large serving bowl, combine roasted beets and sliced cucumber, mix gently.
  • Crumble feta cheese over the salad and drizzle with vinaigrette. Toss gently.
  • Serve immediately for best flavor and texture.

Notes

For a refreshing twist, serve chilled. Can store in the fridge for up to 3 days. Don’t overmix to maintain the texture of the ingredients.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 10gSaturated Fat: 3gSodium: 350mgFiber: 3gSugar: 5g
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