Ingredients
- Cooked Beets, peeled and cubed: 1 pound
- English Cucumber, thinly sliced: 1 medium
- Feta Cheese, crumbled: 4 ounces
- Fresh Mint, chopped: 1/4 cup
- Red Onion, thinly sliced: 1/4 cup
- Olive Oil: 2 tablespoons
- Red Wine Vinegar: 1 tablespoon
- Honey: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine the cubed cooked beets, sliced cucumber, thinly sliced red onion, and chopped fresh mint.
- Step 2: In a small bowl, whisk together the olive oil, red wine vinegar, and honey. This is your vinaigrette.
- Step 3: Pour the vinaigrette over the beet and cucumber mixture and toss gently to coat everything evenly.
- Step 4: Gently stir in about 3/4 of the crumbled feta cheese, reserving the rest for garnish.
- Step 5: Transfer the salad to a serving platter or bowl.
- Step 6: Sprinkle the remaining feta cheese over the top of the salad and serve immediately or chill for later. Enjoy!
Notes
- To keep your salad vibrant, store leftovers in an airtight container for up to 2 days, but the cucumbers will soften slightly.
- This salad is best enjoyed cold, so no reheating is needed; it's a refreshing side or light lunch as is.
- Serve this delightful salad alongside grilled chicken or fish for a complete and colorful meal.
- For extra flavor, lightly massage the red onion slices with a pinch of salt before adding them to the salad to mellow their bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American