Mediterranean Cucumber Feta Beet Salad
A vibrant and refreshing salad combining cucumbers, beets, and feta cheese, perfect for any meal.
Ingredients
Main Ingredients
- 2 cups Cucumbers, peeled and sliced Cut into thin rounds or cubes.
- 2 medium Beets, cooked and cubed Cooked by roasting or boiling.
- 1 cup Feta cheese, crumbled Salty, adds flavor and creaminess.
Dressing Ingredients
- 1 juice Lemon, juiced For zesty flavor.
- 3 tablespoons Olive oil Heart-healthy fat.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Pepper Adjust to taste.
Instructions
Preparation
- Peel and slice the cucumbers into thin rounds or cubes.
Cooking Beets
- To cook the beets, roast them wrapped in foil at 400°F (200°C) for about 45 minutes or boil them for 30-40 minutes until fork-tender.
- Once cooked, let the beets cool, then peel and cut them into cubes.
Combining Ingredients
- In a large mixing bowl, combine the sliced cucumbers, cubed beets, and crumbled feta cheese.
Prepare Dressing
- In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper. Adjust seasoning to taste.
Dress the Salad
- Pour the dressing over the cucumber, beet, and feta mixture. Toss gently to combine all ingredients without breaking the feta.
Serving
- Serve chilled or at room temperature.
Notes
Best enjoyed within 2 days. Store in an airtight container in the fridge. Dress right before serving to keep the salad crisp.