Ingredients:
- 3 medium red beets (approx. 500g), peeled and sliced into 1/2-inch half-moons
- 3 tbsp extra virgin olive oil, divided (1 tbsp for beets, 2 tbsp for vinaigrette)
- 1/2 tsp sea salt
- 2 Persian cucumbers, sliced into thin rounds
- 0.5 cup (75g) sheep’s milk feta, crumbled
- 0.25 cup fresh dill, roughly chopped
- 0.25 red onion, shaved paper-thin
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 0.5 tsp cracked black pepper
Instructions:
- Preheat your oven to 220°C and line a rimmed baking sheet with parchment paper. Note: This prevents the beets from sticking and makes cleanup effortless.
- Toss the 500g of sliced beets with 1 tablespoon of olive oil and 1/2 tsp sea salt directly on the pan.
- Spread the beets in a single layer and roast for 20–25 minutes until tender and the edges are shriveled.
- While roasting, place the sliced cucumbers in a sieve over a bowl, sprinkle with salt, and let sit for 10 minutes. Note: This osmosis step is vital for a crunchy salad.
- Pat the cucumbers dry with a paper towel to remove all surface moisture.
- Whisk the remaining 2 tablespoons of oil, lemon juice, 1 tsp honey, and black pepper in a jar until the liquid is opaque and thickened.
- Shave the red onion as thin as possible, ideally using a mandoline if you have one.
- Combine the warm beets, dry cucumbers, onion, and chopped dill in a large mixing bowl.
- Fold in the 75g of crumbled feta gently to avoid turning the entire salad pink.
- Drizzle the vinaigrette over the top and serve immediately while the beets still carry a gentle warmth. Healthy Salad Dressings Homemade Fast Clean Eating Vinaigrette — Healthy Salad Dressings shouldnt come from a bottle Learn our classic perfect...Creamy Italian Stuffed Shells My White Sauce Sensation — Dreaming of italian dishes with white sauce These Creamy Chicken Spinach Stuf...How to Make the Best Broccoli Cheese Stuffed Chicken Breast: Truly Delicious! — Looking for a cozy and flavorful dinner? My Best Broccoli Cheese Stuffed Chic... $img_2$