Beets are rich in fiber, antioxidants, minerals and vitamins! What better way to enjoy the sweet and earthy flavor of a fresh beet then in a refreshing summer salad with cucumber, feta, and dill!
Ingredients 1 tablespoon lemon juice 1/2 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 2 cups roasted beets cut into roughly 1/2″ pieces (about 2 large beets) 1 medium cucumber seeded, halved, and thinly sliced 4 oz. feta cheese crumbled 1/4 cup fresh dill roughly chopped
To ROAST BEETS - don't peel them, just scrub to remove all dirt, remove tops and tips and cut in half. Place on baking pan with olive oil and bake at 350F for an hour or until soft. Skins now slide off if rubbed with a paper towel. Instructions -To make the dressing: In a small bowl or measuring cup, whisk the lemon juice (1 tablespoon) and kosher salt (1/2 teaspoon) together until the salt is dissolved. Drizzle the extra-virgin olive oil (3 tablespoons) gradually, whisking as you go, in order to incorporate all the ingredients completely. -Place the sliced beets in a large bowl. Add half the dressing to the bowl and mix together. Let sit while you prep the remaining ingredients. -Just before serving, add the cucumber, feta cheese, fresh dill and remaining dressing to the bowl and toss together.