Gluten-Free Beet Salad with Feta Cucumbers and Dill For Spring Dinner
A refreshing and vibrant salad perfect for spring, featuring roasted beets, creamy feta, crisp cucumbers, and fragrant dill.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
- 4 medium fresh beets
- 1 cup feta cheese, crumbled
- 2 cups cucumbers, diced
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets in aluminum foil and roast in the oven for about 45-60 minutes, or until tender.
- Once cooked, let the beets cool, then peel and dice them.
- In a large bowl, combine the diced beets, cucumbers, feta cheese, and dill.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
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Notes
- For added flavor, consider adding chopped red onion.
- This salad can be made a day in advance; just keep it refrigerated.
- Feel free to substitute goat cheese for feta if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg