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beet salad with feta cucumbers and dill
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Blood Orange-Glazed Beet Salad with Feta, Cucumbers & Dill is a vibrant and healthy dish, balancing earthy beets with tangy citrus and creamy feta. It’s perfect as a light lunch, side, or appetizer.
Ingredients
Scale
- 500g (1 lb) Beets: Boil until tender, then peel and wedge.
- 200g (7 oz) Cucumber: Slice into half-moons.
- 150g (5 oz) Feta Cheese: Crumble for a salty, tangy flavor.
- 2 Tbsp Fresh Dill: Chop finely for even flavor distribution.
- 60ml (1/4 cup) Blood Orange Juice: Freshly squeezed for signature flavor.
- 1 tsp Blood Orange Zest: Adds intense citrus aroma.
- 15ml (1 Tbsp) Honey: Balances acidity with subtle sweetness.
- 1 tsp Dijon Mustard: Emulsifies vinaigrette and adds tang.
- 30ml (2 Tbsp) Extra-Virgin Olive Oil: Creates a smooth glaze.
- ½ tsp Fine Sea Salt: Enhances flavors.
- ¼ tsp Freshly Ground Black Pepper: Adds subtle spice.
- ½ tsp Toasted Blood Orange Zest: Intensifies flavor and adds crunch.
Instructions
- Boil Beets: Boil beets until tender, cool, peel, and wedge.
- Slice Cucumber: Wash and slice cucumber into half-moons.
- Make Vinaigrette: Whisk together juice, zest, honey, mustard, salt, pepper, and oil.
- Arrange Salad: Layer beets and cucumbers on a plate.
- Add Feta: Sprinkle crumbled feta over the beets and cucumbers.
- Dress Salad: Drizzle vinaigrette over the salad.
- Garnish & Serve: Scatter dill and toasted zest; serve immediately.
Notes
Toasting the blood orange zest intensifies its flavor. Roasting beets instead of boiling can enhance their sweetness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling, Whisking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg