Beet Feta Dill (Print-Friendly Version)
# What You'll Need:
01 -
A big cucumber, sliced thin
02 -
Half a cup feta crumbles
03 -
Four medium beets, cooked (steam or roast) and sliced up
04 -
A tablespoon of red wine vinegar or a squeeze of lemon juice
05 -
Handful of fresh dill, finely chopped (about 2 tablespoons)
06 -
Pinch of salt and twist of fresh pepper, as much as you like
07 -
A couple of spoons of olive oil
08 -
Optional: drizzle a teaspoon honey or maple syrup for a sweet touch
# Step-by-Step Directions:
01 -
You can pop it in the fridge for an hour or two, or dig in right away.
02 -
Sprinkle on the feta at the end and either leave it on top or gently toss one last time.
03 -
Gently toss beets, cucumbers, and dill together in your big bowl. Pour over the dressing and mix it all up.
04 -
Grab a little bowl and whisk together the olive oil, vinegar or lemon, and your optional sweetener. Throw in some salt and pepper at the end.
05 -
Try a sharp knife or a mandoline slicer to get those really thin cucumber slices.
06 -
To roast, cover each beet in foil and bake at 200°C for 45-60 minutes till soft. When they're cool, peel and slice. If you want to steam, just simmer peeled beets about 30 minutes.
# Helpful Notes:
01 -
If you're in a rush, use pre-cooked beets that aren't sweetened up.
02 -
Toss feta on last so it stays nice and white.
03 -
Wearing gloves helps keep your hands from turning magenta when peeling beets.
04 -
If you let the bowl chill out for 20 minutes before you serve, the flavors really come together.