Beet and Cucumber Salad

Step 1

Roast the beets at 400°F (200°C) for 45-60 minutes until tender, or boil for about 30-40 minutes.

Step 2

Allow the beets to cool, peel the skin, and slice them into thin rounds or wedges.

Step 3

Wash the cucumber and slice it thinly, or dice it for smaller pieces. Optionally, deseed the cucumber for a crisper texture.

Step 4

In a large bowl, combine the beets, cucumber, red onion, and cherry tomatoes.

Step 5

Add crumbled feta cheese and toss gently.

Step 6

In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper. Taste and adjust seasoning if necessary.

Step 7

Drizzle the dressing over the salad and toss gently to coat the vegetables evenly.

Step 8

Garnish with freshly chopped parsley or dill for added flavor.

Step 9

Serve immediately or let it chill in the fridge for 10-15 minutes for enhanced flavor.