Beet Salad with Feta, Cucumbers, and Dill

Beet Salad with Feta, Cucumbers, and Dill

Ingredients:

• 3–4 medium beets (roasted or boiled, peeled, and sliced)

• 1 large cucumber, thinly sliced or diced

• 1/4 cup fresh dill, chopped

• 1/2 cup crumbled feta cheese

• 2 tablespoons red onion, thinly sliced (optional)

• 2 tablespoons olive oil

• 1 tablespoon red wine vinegar or lemon juice

• Salt and black pepper, to taste

Instructions:

1. Prepare the beets:

   • Roast: Wrap whole beets in foil and roast at 400°F (200°C) for about 45–60 minutes, until tender. Let cool, peel, and slice.

   • OR Boil: Place beets in a pot, cover with water, and simmer for 30–40 minutes. Drain, cool, peel, and slice.

2. Combine ingredients:

   • In a large bowl, add sliced beets, cucumbers, red onion (if using), and chopped dill.

3. Dress the salad:

   • Drizzle with olive oil and red wine vinegar (or lemon juice). Season with salt and pepper to taste.

4. Add feta:

   • Gently toss in the crumbled feta just before serving to keep it from breaking down too much.

5. Serve:

   • Best served slightly chilled or at room temperature.