Tuesday, July 20, 2010

Beet and Cucumber Salad

If you don't have the time to roast your own beets, please feel free to use canned and don't let it stop you from enjoying this delicious and nutritious salad. The sharpness of the onion and the tang of the Feta are the perfect foil for the mild cucumbers and sweet, sweet beets. Enjoy!
1 Cup cooked, sliced beets
1 1/2 Cups romaine lettuce
1 Cucumber, peeled, seeded and diced
1/4 Large red onion, diced
1/4 Cup low-fat Feta cheese

1 Tablespoon olive oil
1 Tablespoon red wine or sherry vinegar
1/4 Teaspoon mustard
Handful of fresh dill, chopped
Salt and pepper to taste

Whisk together all the dressing ingredients and pour over the beets, cucumbers, onion and 1/2 the Feta cheese. Sprinkle the remaining cheese over the top just before serving. Serves 2.


  1. What a delicious and colorful salad, looks fantastic! :)

  2. Anita, I am intrigued by the many contrasting flavors of this dish - sounds quite enticing! Beets always add such a beautiful red to whatever they're in and the white feta contrasts quite aesthetically.

  3. Feta or goat cheese are such a good foil for beets. While canned beets would make a nice salad roasting fresh beets would take it to another level.


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