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–+ servings

Toss cucumbers if you see this: Beet, Feta & Cucumber Salad

A quick, fresh beet and cucumber salad with creamy feta and a tangy balsamic dressing, perfect for a light meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Quick Meals, Salads, Vegetarian
Cuisine: International
Calories: 195
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 1/4 cups (about 10.5 oz) cooked beets, diced or use canned, drained
  • 1 large (about 2 cups diced) English cucumber, diced peeled if desired
  • 1/2 cup (about 2.5 oz) red onion, finely chopped
  • 4 oz feta cheese, crumbled about 1 cup
  • 3 tablespoons California olive oil extra virgin
  • 2 tablespoons balsamic vinegar
  • salt to taste
  • black pepper freshly ground, to taste
  • 2 tablespoons fresh parsley, chopped for garnish

Method
 

  1. In a large bowl, combine the diced beets and cucumber.
  2. Add the finely chopped red onion to the bowl.
  3. Gently fold in the crumbled feta cheese.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until emulsified.
  5. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
  6. Garnish with fresh parsley and serve immediately or refrigerate until ready.

Nutrition

Calories: 195kcalCarbohydrates: 14gProtein: 6gFat: 14gSaturated Fat: 4gCholesterol: 17mgSodium: 420mgFiber: 3gSugar: 8g

Notes

For best flavor, let the salad sit for 10 minutes after dressing to allow the beets to absorb the vinaigrette. Substitute goat cheese for feta if desired. Store leftovers in an airtight container in the fridge for up to 3 days; the cucumbers will soften over time. This salad is best served cold and does not freeze well. Add a handful of toasted almonds or walnuts for extra crunch. For a California twist, toss in some diced avocado just before serving.

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