Description
A vibrant salad bursting with flavors, combining earthy beets, creamy feta, and refreshing cucumbers.
Ingredients
Scale
- 4 medium-sized beets, preferably organic
- 1 large cucumber, peeled and diced
- 4 ounces of feta cheese, crumbled
- 1/4 red onion, thinly sliced (optional)
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- Salt and pepper to taste
- Fresh herbs (such as parsley or mint) for garnish
Instructions
- Begin by preparing the beets. Rinse them thoroughly, then trim the tops and roots. Place them in a pot with water so that they’re fully submerged. Bring the water to a boil, then reduce to a simmer and cook for about 40-50 minutes until tender when pierced with a fork.
- Once cooked, let the beets cool before peeling. The skins should slide off easily. Chop the beets into bite-sized cubes.
- In a large bowl, combine the cubed beets, diced cucumber, and sliced red onion if you’re using it. Toss these ingredients gently to mix.
- In a separate smaller bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Combine until smooth and well-emulsified.
- Drizzle the dressing over the beet mixture, and toss gently to ensure everything is evenly coated.
- Finally, sprinkle the crumbled feta on top and garnish with fresh herbs like parsley or mint.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg