Description
A simple, refreshing beet salad tossed with crisp cucumbers, creamy feta, and a light vinaigrette—vibrant, healthy, and ready in minutes.
Ingredients
- 3 cups cooked beets, diced (roasted or packaged)
- 1 large cucumber, diced
- 1/3 cup crumbled feta cheese
- 2 tbsp fresh dill, chopped
- 2 tbsp red onion, finely diced (optional)
- Dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp honey or sugar (optional)
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Place diced beets and cucumbers in a mixing bowl.
- Add feta cheese, dill, and red onion if using.
- In a small bowl, whisk together olive oil, vinegar or lemon juice, honey, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Chill for 10–15 minutes before serving for best flavor.
Notes
- Use pre-cooked beets for a quick and easy version.
- Add walnuts or pumpkin seeds for crunch.
- For a creamier twist, mix in a spoonful of Greek yogurt.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean