This vibrant cucumber beet salad features roasted beets, crisp cucumbers, crumbled feta, and a lemon vinaigrette.
Prep Time45 minutesmins
Cook Time15 minutesmins
Total Time1 hourhr
Course: Lunch, Salad
Cuisine: Asian
Servings: 4Servings
Calories: 169kcal
Author: Emmy Clinton
Ingredients
2MediumBeetscooked
6Persian Cucumbers
½CupFeta Cheese
¼ Cup Fresh Parsleychopped
¼CupFresh Dillchopped
Lemon Vinaigrette
¼CupWhite Vinegar
2 TablespoonsHoney
2Lemonsjuiced
1TablespoonDijon Mustard
1TeaspoonSalt
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.