Description
Une salade fraîche et colorée aux betteraves rôties, concombres croquants et feta crémeuse, relevée d’herbes fraîches et d’une vinaigrette légère.
Ingredients
Scale
- 3 medium beets (roasted, peeled, cubed)
- 2 English cucumbers (diced)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup fresh dill or mint (chopped)
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze or lemon juice
- 1 tsp honey
- Pinch of sea salt
Instructions
- Roast beets at 200°C (400°F) for 45–60 minutes until tender.
- Let cool, peel skins, and cube the beets.
- Dice cucumbers into bite-sized chunks.
- In a small jar, combine olive oil, balsamic glaze, honey, and sea salt.
- Shake dressing well until emulsified.
- In a large bowl, toss beets and cucumbers with the dressing.
- Gently fold in feta cheese and fresh herbs before serving.
Notes
For best flavor, chill the salad before serving. Fresh dill adds brightness while mint gives a refreshing twist.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg