Description
A refreshing and colorful salad that combines crisp cucumbers and roasted beetroots, topped with a flavorful herb dressing and optional feta cheese and walnuts.
Ingredients
Scale
- 2 tbsp fresh dill, chopped
- 1/4 red onion, thinly sliced
- 1 tbsp fresh mint, chopped
- 2 medium cucumbers, thinly sliced
- 2 medium beetroots, roasted and sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup walnuts, toasted and chopped
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- Roast the beetroots by wrapping them in foil and baking at 400°F (200°C) for 45-50 minutes or until tender. Let cool, then peel and slice.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, garlic, salt, and pepper to make the herb dressing.
- In a large bowl, combine cucumber slices, beetroot slices, and red onion.
- Drizzle the herb dressing over the salad and toss gently to combine.
- Sprinkle with feta cheese, toasted walnuts, dill, and mint.
- Serve immediately and enjoy!
Notes
- Adjust the seasoning according to your taste.
- This salad can be made a few hours in advance; just add the dressing and toppings right before serving for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg