Ingredients
Salad
- 2 cups roasted or canned beets, sliced and quartered
- 2 cups cucumbers, sliced and quartered if large
- 1/3 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
Dressing
- 1/4 cup white wine vinegar (or red wine vinegar or white balsamic)
- 1.5 tablespoons honey or maple syrup
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Prepare the dressing: In a small bowl, whisk together the white wine vinegar, olive oil, and honey until well combined. Season with a pinch of salt and black pepper, adjusting the seasoning to your taste preference.
- Assemble the salad: In a large mixing bowl, combine the sliced and quartered beets, cucumbers, thinly sliced red onion, and crumbled feta cheese. Pour the prepared dressing over the salad ingredients.
- Toss gently: Carefully toss the salad ingredients with the dressing to ensure everything is evenly coated without breaking the beets or cucumbers.
- Garnish and serve: Optionally, garnish the salad with fresh herbs like chopped parsley or dill to enhance the flavor and presentation. Serve immediately or chilled.
Notes
- This salad can be made with either roasted or canned beets depending on your preference and convenience.
- Adjust the honey or maple syrup in the dressing to suit your sweetness preference.
- For a vegan option, substitute feta cheese with vegan cheese or omit it entirely.
- The salad tastes best when served fresh but can be stored in the fridge for up to 2 days.
- Add fresh herbs like dill or parsley for an extra burst of flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
