Ingredients
Scale
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 3 tbsp extra-virgin olive oil
- 2 cups roasted or canned beets, diced
- 1 medium cucumber, seeded, halved, and thinly sliced
- 4 oz feta, crumbled
- 1/4 cup chopped fresh dill
Instructions
- In a small bowl, whisk together lemon juice and salt until dissolved. Slowly drizzle in olive oil while whisking to create a smooth dressing.
- Place diced beets in a large bowl and toss with half of the dressing. Let marinate.
- Just before serving, add cucumber, feta, dill, and remaining dressing. Toss gently to combine.
Notes
- Add nuts or seeds for extra flavor and crunch.
- This salad can be made a few hours ahead and refrigerated.
- Customize with additions like avocado or other vegetables.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg