Ingredients
Scale
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 3 tbsp extra-virgin olive oil
- 2 cups roasted or canned beets, diced (from ~2 large beets)
- 1 medium cucumber, seeded, halved, and thinly sliced
- 4 oz feta, crumbled
- 1/4 cup chopped fresh dill
Instructions
- Whisk lemon juice and kosher salt in a small bowl until salt dissolves. Gradually whisk in olive oil to make smooth dressing.
- Place diced beets in a large bowl and toss with half of the lemon vinaigrette. Let marinate.
- Just before serving, add cucumber, feta, dill, and remaining vinaigrette to the beets. Toss gently to combine, keeping feta slightly chunky.
Notes
- Gently toss to avoid coloring feta pink from beets.
- Adjust lemon juice or salt in dressing to taste.
- Prep Time: 4 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American