Cucumber Beet Salad
This vibrant cucumber beet salad features roasted beets, crisp cucumbers, crumbled feta, and a lemon vinaigrette.
Ingredients
- 2 Medium Beets cooked
- 6 Persian Cucumbers
- 1/2 Cup Feta Cheese
- 1/4 Cup Fresh Parsley chopped
- 1/4 Cup Fresh Dill chopped
Lemon Vinaigrette
- 1/4 Cup White Vinegar
- 2 Tablespoons Honey
- 2 Lemons juiced
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Salt
Instructions
- In a small bowl or jar, whisk together the white vinegar, honey, lemon juice, Dijon mustard, and salt until smooth. Taste and adjust if you like it more tangy or more sweet.
- Slice the Persian cucumbers into rounds or half-moons. Dice your beets, crumble the feta, and finely chop the herbs.
- Add the cucumbers, beets, parsley, dill, and feta to a large mixing bowl. Pour over the vinaigrette and gently toss to combine.
- Serve it up immediately, or pop it in the fridge for up to 2 hours to let the flavors deepen. The salad holds up well chilled, making it a solid meal prep option.