Ingredients
- Cooked Beets, quartered: 1 pound
- English Cucumber, sliced: 1 medium
- Feta Cheese, crumbled: 4 ounces
- Red Onion, thinly sliced: 1/4 cup
- Fresh Dill, chopped: 2 tablespoons
- Olive Oil: 3 tablespoons
- Red Wine Vinegar: 2 tablespoons
- Honey: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine the quartered cooked beets, sliced cucumber, crumbled feta cheese, and thinly sliced red onion.
- Step 2: In a small bowl, whisk together the olive oil, red wine vinegar, and honey to create the vinaigrette.
- Step 3: Pour the vinaigrette over the beet mixture.
- Step 4: Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
- Step 5: Sprinkle the chopped fresh dill over the salad.
- Step 6: Serve immediately or chill for later. For best flavor, allow the salad to sit for at least 15 minutes before serving to allow the flavors to meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but the cucumber may soften slightly.
- This salad is best served cold and doesn't require reheating, but a gentle toss can refresh it after refrigeration.
- Serve this vibrant salad as a refreshing side dish to grilled chicken or fish for a complete meal.
- For a sweeter dressing, add a touch more honey, balancing the vinegar's tang to your liking!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American