Go Back

Ruby Beet Salad For Spring

A vibrant and refreshing salad featuring roasted beets, crisp cucumber, and tangy feta, perfect for spring gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Beets (about 250g), Fresh Look for firm, smooth beets with vibrant skin.
  • 1 English cucumber (about 200g) Crisp and firm.
  • 100 g Feta cheese High-quality feta enhances creaminess.
For the Dressing
  • 3 tbsp Extra Virgin Olive oil
  • 1 tbsp Aged Balsamic vinegar Adds depth of flavor.
  • 2 tbsp Fresh Dill Bright green and fragrant.
  • to taste Salt and pepper Adjust according to taste.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 30-40 minutes. Check for tenderness using a fork.
  2. Allow the beets to cool until manageable. Peel off the skin once cool enough to handle.
  3. Slice the cucumber into thin rounds while the beets cool.
  4. Crumble the feta cheese into small chunks.
  5. In a small mixing bowl, whisk together olive oil, balsamic vinegar, chopped dill, salt, and pepper.
Combine and Serve
  1. In a large bowl, combine the roasted beets, cucumber, and feta.
  2. Drizzle the dressing over the salad and toss gently to combine.
  3. Serve chilled or at room temperature, adjusting seasoning as necessary.

Notes

For variations, consider adding spices for heat or substituting feta with avocado or tofu for dietary preferences. Store in the refrigerator for up to three days.