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Beet Cucumber Feta Salad

Beet Cucumber Feta Salad Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked beets, diced
  • 1 English cucumber, diced
  • 4 oz block feta cheese, crumbled
  • 2 tbsp chopped fresh dill
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/4 tsp fine sea salt
  • Freshly ground black pepper

Method
 

  1. Whisk together the olive oil, lemon juice, salt, and pepper until emulsified.
  2. Combine the diced beets and cucumber in a large bowl and mix in half the dill.
  3. Pour the dressing over the vegetables, add the crumbled feta, and toss gently until glossy. Top with the remaining dill and serve immediately.

Notes

Work with cold ingredients for the best texture. Canned beets need thorough draining and a quick pat dry so the salad does not turn soupy. If you have time, chill the dressed salad plates in the fridge for 5 minutes before serving.