Description
A vibrant, healthy salad combining roasted beets, fresh cucumber, tangy feta, and briny kalamata olives. Packed with Mediterranean flavors, this plant-based dish is refreshing and perfect for summer.
Ingredients
4 medium beets, peeled and diced into 1-inch rounds
1 large cucumber, deseeded and cut into 1/2-inch cubes or half-moons
1 cup crumbled feta cheese (use vegan feta for dairy-free option)
1/2 cup kalamata olives
1 teaspoon olive oil (for roasting beets)
3 tablespoons olive oil (for dressing)
1 tablespoon lemon juice
2 cloves garlic, minced
Salt, to taste (for roasting and dressing)
Instructions
Preheat oven to 400°F (200°C)
Peel and dice beets into 1-inch rounds
Toss beets with 1 tsp olive oil, minced garlic, and a pinch of salt
Spread on a baking sheet
Roast for 30 minutes until tender and caramelized
Let cool slightly then remove and discard skin
Cut cucumber into 1/2-inch cubes or half-moons
In a large bowl, whisk together remaining 3 tbsp olive oil, 1 tbsp lemon juice, and salt to taste
Add cooled beets, cucumber, crumbled feta, and kalamata olives
Toss gently to combine
Serve chilled or at room temperature
Notes
Use vegan feta for a dairy-free version
Add more kalamata olives for extra flavor
Store leftovers in an airtight container in the refrigerator for up to 2 days
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg