🥗 Beetroot, Cucumber & Feta Salad
🌿 Description
This refreshing salad combines earthy beetroot, crisp cucumber, and creamy feta cheese with a zesty lemon dressing. It’s simple, colorful, and packed with flavor and nutrients.
🛒 Ingredients (Serves 2–3)
- 2 medium beetroots, cooked & diced (roasted or boiled)
- 1 large cucumber, sliced or chopped
- ½ cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey (optional, for balance)
- 1 tbsp fresh parsley or mint, chopped
- Salt & black pepper to taste
👩🍳 Instructions
- Prepare the beetroot
If raw, roast or boil until tender, then let cool and dice. - Combine vegetables
In a bowl, mix beetroot and cucumber. - Make the dressing
Whisk olive oil, lemon juice, honey, salt, and pepper. - Assemble the salad
Pour dressing over veggies and toss gently. - Add feta & herbs
Sprinkle feta and fresh herbs on top. - Serve
Chill for 10–15 minutes or serve immediately.
💡 Tips
- Use roasted beetroot for deeper flavor.
- Add toasted walnuts or almonds for crunch.
- A splash of balsamic vinegar adds extra richness.
- Keep feta on top if you want clean colors (beetroot can stain it pink).
🍽️ Serving Ideas
- Serve alongside grilled chicken or fish
- Add chickpeas for a more filling meal
- Pair with warm pita or flatbread
❓ Q & A
Q: Can I use canned beetroot?
Yes, just drain well and reduce added salt.
Q: How long does it last?
Up to 2 days in the fridge, but best fresh.
Q: Can I make it vegan?
Swap feta with vegan cheese or avocado chunks.
Q: What herbs work best?
Mint for freshness, parsley for a classic Mediterranean taste.
