Fresh Beet Salad (Print Version)
# Ingredients:
01 -
2 cups of diced roasted or canned beets (from about 2 big ones).
02 -
1 tablespoon of fresh lemon juice.
03 -
1/4 cup chopped fresh dill.
04 -
4 ounces of crumbled feta cheese.
05 -
1 medium cucumber, sliced thin after removing seeds and cutting in half.
06 -
1/2 teaspoon of kosher salt.
07 -
3 tablespoons of good-quality extra-virgin olive oil.
# Instructions:
01 -
Combine lemon juice with salt in a small bowl. Whisk until the salt blends in. Slowly pour the olive oil while you keep whisking so it mixes smoothly.
02 -
Put the cut-up beets in a roomy bowl. Mix them with half the dressing. Let it sit a bit while you get the next ingredients ready.
03 -
When it’s almost time to eat, toss in the dill, cucumber slices, feta, and the leftover dressing. Give it all a gentle toss.
# Notes:
01 -
You can swap lemon juice with balsamic or red wine vinegar.
02 -
To roast the beets, wrap each one in foil with a drizzle of olive oil and roast at 400°F for about 45–60 minutes.
03 -
Beets can also be cooked in a slow cooker or pressure cooker.
04 -
Add everything right before serving to avoid colors bleeding.
05 -
Reserve a little of each ingredient to garnish and keep colors more vibrant.