Beet and Cucumber Salad
This bright beet salad is loaded with fresh flavours and textures! With tender beets, crisp cucumber, tangy feta, and crunchy pistachios, it’s an easy, delicious dish that works as a side or a light meal. The lemony dressing and fresh dill are the final touches that make this satisfying salad come to life.
Ingredients
4 medium beets (roasted or boiled, peeled, and cubed)
1 cucumber (sliced or diced)
1/2 red onion (thinly sliced)
1/4 cup feta cheese (crumbled)
1/4 cup pistachios (shelled and roughly chopped)
2 tablespoons fresh dill (chopped)
2 tablespoons olive oil
1 tablespoon lemon juice (or balsamic vinegar)
Salt and pepper to taste
Directions
- If you haven't already, roast or boil the beets until tender. Once cooled, peel and cube them.
- In a large bowl, combine the cubed beets, cucumber, red onion, feta cheese, and pistachios.
- Drizzle the olive oil and lemon juice (or balsamic vinegar) over the salad. Season with salt and pepper to taste.
- Sprinkle the fresh chopped dill over the top and gently toss the salad to combine.
- Enjoy immediately or let it chill in the refrigerator for about 15-20 minutes to allow the flavours to meld.
