Beet Salad
- 4 beets small to medium
- 1 English cucumber
- 4 ounces feta crumbled
- ¼ cup dill picked from the stem
- ⅓ cup chopped walnuts optional
Lemon Vinaigrette
- 6 to 8 tablespoons lemon vinaigrette or to taste, linked here and in instructions below
Beet Salad
If boiling your beets, cook in boiling, salted water for 20 to 30 minutes, or until a paring knife easily pierces the beets with little resistance. If roasting, roast your beets on a cookie sheet at 400 degrees for 50 to 60 minutes.
Once the beets are cool enough to handle, remove the skin from the beets by rubbing them off with your fingers. I recommend using gloves here if you don't want to stain your fingers.
Slice the beets and cucumbers thinly.
Add the beets, cucumbers, and nuts (if using) to a mixing bowl. Dress with the lemon vinaigrette and stir well.
Let sit for about 20 minutes for the flavors to combine, or serve right away. Sprinkle each serving generously with dill and feta cheese.
General
- Use gloves if you do not want to stain your hands when handling the cooked beets.
- Estimated calories are for 6 tablespoons of vinaigrette and include walnuts.
Storage
- This beetroot salad is best stored in the fridge in an airtight container for up to 3 to 4 days.
- I do not recommend freezing this recipe.
Calories: 308kcal | Carbohydrates: 13g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 391mg | Potassium: 459mg | Fiber: 3g | Sugar: 7g | Vitamin A: 454IU | Vitamin C: 9mg | Calcium: 181mg | Iron: 2mg