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Vibrant beet salad with feta cheese and fresh cucumbers in a bowl

Beet Salad With Feta And Cucumbers

A vibrant salad featuring earthy roasted beets, crisp cucumbers, and creamy feta, drizzled with a light vinaigrette.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups Roasted beets, chopped Can use canned beets as a time-saver.
  • 2 cups Cucumbers, sliced Use thinly sliced cucumbers for crunch.
  • 1 cup Feta cheese, crumbled Substitute with goat cheese if preferred.
  • 2 tablespoons Olive oil Use high-quality extra virgin olive oil.
  • 1 tablespoon Lemon juice Adjust to taste.
  • 1 teaspoon Salt Season to taste.
  • 1/2 teaspoon Pepper Freshly ground is preferred.
  • 1/4 cup Fresh herbs (optional) Such as parsley or mint.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wrap the beets in foil and roast for about 45-60 minutes until tender.
  3. Once roasted, let the beets cool, then peel and chop them into cubes.
  4. Slice cucumbers into thin rounds.
Assembly
  1. In a bowl, combine the roasted beets, cucumbers, and feta cheese.
  2. Drizzle olive oil and lemon juice over the salad, and season with salt and pepper.
  3. Toss gently to combine and top with fresh herbs if desired.
  4. Serve chilled or at room temperature.

Notes

Store any leftovers in an airtight container in the refrigerator for 2-3 days. The flavors will intensify as the salad sits.
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