Beet Salad with Feta and Dill (Print version)
Sweet roasted beets, crisp cucumber, salty feta, and fresh dill tossed in a bright lemon olive oil dressing.
# Ingredients:
For the beets
01 -
1 1/2 lb (680 g) medium red beets, scrubbed and trimmed
02 -
1 tablespoon extra-virgin olive oil
03 -
1/4 teaspoon kosher salt
For the salad
04 -
1 medium English cucumber, halved and thinly sliced
05 -
1/3 cup (45 g) crumbled feta cheese, plus more for topping
06 -
1/4 cup chopped fresh dill, plus more for topping
07 -
2 tablespoons finely chopped red onion
08 -
2 tablespoons fresh lemon juice
09 -
2 tablespoons extra-virgin olive oil
10 -
1/2 teaspoon honey, optional
11 -
1/4 teaspoon kosher salt, plus more to taste
12 -
1/4 teaspoon black pepper
# Instructions:
01 -
Heat the oven to 400°F. Place the scrubbed beets on foil, rub with 1 tablespoon olive oil and 1/4 teaspoon salt, then wrap tightly. Roast on a sheet pan for 45-60 minutes, until a knife slides into the center.
02 -
Open the foil carefully and let the beets cool until easy to handle. Rub off the skins with paper towels, trim the ends, and cut the beets into 1/2-inch pieces.
03 -
In a large bowl, whisk lemon juice, 2 tablespoons olive oil, honey if using, red onion, 1/4 teaspoon salt, and black pepper. Let it stand for 5 minutes so the onion softens.
04 -
Add the cubed beets to the bowl and toss with about two-thirds of the dressing. Let them sit for 5-10 minutes so they absorb the lemon and salt.
05 -
Gently fold in the cucumber, feta, and dill. Add the remaining dressing only if the salad needs it.
06 -
Transfer to a serving bowl. Top with extra feta, dill, and black pepper. Serve cool or at room temperature.
# Good to know:
01 -
Use cooked packaged beets to shorten the recipe to about 15 minutes.
02 -
Best served cool or at room temperature.
03 -
Reserve some feta and dill for the top to keep the colors fresh.