Beet Cucumber Salad with Feta and Dill 

This vibrant salad combines earthy roasted beets, crisp cucumbers, and tangy feta cheese, all tossed in a zesty lemon vinaigrette. The addition of fresh dill adds a burst of flavor, making it a refreshing side dish perfect for any occasion. Whether you're looking for a light lunch or a complement to your main course, this salad offers a delightful balance of textures and tastes. It's also versatile—feel free to substitute ingredients like goat cheese for feta or mint for dill to suit your preferences. 

Ingredients

• 4 small to medium red beets
  
  

• 1 English cucumber
  
  

• 4 ounces feta cheese, crumbled
  
  

• ¼ cup fresh dill, chopped
  
  

• ⅓ cup chopped walnuts (optional)
  
  

For the Lemon Vinaigrette:

• 6 to 8 tablespoons lemon vinaigrette (or to taste)
  
  

Directions

1. Prepare the Beets: Boil the beets in salted water for 20 to 30 minutes until a paring knife easily pierces them. Alternatively, roast them at 400°F (200°C) for 50 to 60 minutes.
   
   

2. Peel the Beets: Once cooled, rub the skins off the beets using your fingers. Wearing gloves can prevent staining.
   
   

3. Slice the Vegetables: Thinly slice the beets and cucumber.
   
   

4. Combine Ingredients: In a mixing bowl, add the sliced beets, cucumber, chopped dill, and walnuts (if using).
   
   

5. Dress the Salad: Pour the lemon vinaigrette over the salad and toss gently to combine.
   
   

6. Serve: Plate the salad and sprinkle crumbled feta cheese on top.
   
   

7. Optional: Let the salad sit for about 20 minutes to allow flavors to meld before serving.
   
   

Nutritional Information (per serving)

• Calories: 308 kcal
  
  

• Carbohydrates: 13 g
  
  

• Protein: 7 g
  
  

• Fat: 13 g
  
  

• Saturated Fat: 4 g
  
  

• Polyunsaturated Fat: 5 g
  
  

• Monounsaturated Fat: 2 g
  
  

• Cholesterol: 25 mg
  
  

• Sodium: 391 mg
  
  

• Potassium: 459 mg
  
  

• Fiber: 3 g
  
  

• Sugar: 7 g
  
  

• Vitamin A: 454 IU
  
  

• Vitamin C: 9 mg
  
  

• Calcium: 181 mg
  
  

• Iron: 2 mg