Beet Feta Cucumber Salad
A vibrant and flavorful salad combining sweet beets, refreshing cucumbers, and creamy feta cheese, perfect for any occasion.
Ingrédients
Salad Ingredients
- 2 medium beets, cooked and diced
- 1 cucumber, diced
- 100 g feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Start by gathering all your ingredients. Cook the beets if they aren’t pre-cooked, either boiling or roasting them to your desired tenderness.
- To cook the beets, place them in a pot of boiling water for about 30-40 minutes until they are tender. Alternatively, you can roast them at 400°F (200°C) for about 45 minutes to an hour, wrapped in foil. Let the cooked beets cool before proceeding.
- Once the beets have cooled down, peel and dice them into small, uniform cubes. Similarly, dice the cucumber into bite-sized pieces.
Mixing the Salad
- In a large mixing bowl, combine the diced beets, diced cucumber, and crumbled feta cheese.
- In a separate bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.
- Pour the dressing over the beet, cucumber, and feta mixture. Toss gently to coat the salad evenly.
- Transfer the salad to a serving dish and garnish with chopped fresh parsley on top.
- If desired, let the salad chill in the refrigerator for 30 minutes to an hour before serving to allow flavors to meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled, and avoid reheating. Adjust ingredients based on personal taste or dietary restrictions.