Ingredients
Scale
- 4 medium beets, cooked and sliced (roasted or steamed)
- 1 large cucumber, thinly sliced
- ½ cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 1 tablespoon red wine vinegar or lemon juice
- 2 tablespoons olive oil
- Salt and freshly cracked pepper, to taste
- Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)
Instructions
- Prep the Beets: If you’re roasting, wrap each beet in foil and roast at 400°F for 45–60 minutes until fork-tender. Cool, peel, and slice. If steaming, simmer peeled beets for about 30 minutes.
- Slice the Cucumber: Use a mandoline or sharp knife for thin, even slices.
- Make the Dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, and optional honey/maple syrup. Season with salt and pepper.
- Assemble: In a large mixing bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with dressing and gently toss.
- Finish with Feta: Top with crumbled feta and give one last gentle toss or leave as a garnish.
- Serve or Chill: Serve immediately or refrigerate for 1–2 hours to let flavors develop.