Beet Salad Feta Dill (Print Version)
# Ingredients:
01 -
1 tablespoon lemon juice or red wine vinegar
02 -
1 large cucumber, sliced thin
03 -
2 tablespoons olive oil
04 -
4 medium beets, cooked and cut into slices (steamed or roasted)
05 -
½ cup feta cheese, crumbled
06 -
1 teaspoon maple syrup or honey (optional, for extra sweetness)
07 -
2 tablespoons chopped fresh dill
08 -
Salt and a shake of cracked black pepper, to your liking
# Instructions:
01 -
Take a sharp knife or mandoline and slice your cucumber into thin rounds. Try to keep them even.
02 -
For roasting, wrap the beets in foil and bake in a 200°C oven for around 45 to 60 minutes until soft when poked with a fork. Cool, peel, and slice. For steaming, peel the beets first and simmer them in water for about 30 minutes until done.
03 -
Grab a small bowl and mix together olive oil, lemon juice or vinegar, and honey or syrup if you'd like it sweeter. Pinch in some salt and pepper.
04 -
In a large bowl, toss the beets, cucumber, and dill gently. Pour the dressing on top and mix again so everything's coated.
05 -
Crumble the feta over the salad. Either leave it as a topping, or give it one last gentle toss to mix it in.
06 -
Serve it right away for the freshest flavor, or let it sit in the fridge for 1 to 2 hours so the flavors soak in.