A refreshing salad made with fresh red roasted beets, crunchy cucumbers, feta crumbles, and fragrant mint leaves. Dress it up with a lemon-dijon vinaigrette for the perfect zingy flavor. A bright and delicious summer salad that’s great as a main dish and perfect for summer BBQ’s.
Ingredients
- ▢2 medium sized beets
- ▢1 English cucumber
- ▢¼ cup feta crumbles
- ▢¼ cup fresh mint leaves
Lemon Dijon Vinaigrette
- ▢3 tablespoons lemon juice
- ▢4 tablespoons olive oil
- ▢1 teaspoon honey
- ▢½ teaspoon dijon mustard
- ▢½ teaspoon kosher salt
- ▢ground pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Trim the ends of the beets, wash and scrub clean.
- Wrap the beets with foil, make sure the open ends of the foil is tightly secured at the top of the beets. Place them on a roasting pan and place it on the middle rack of the oven. Roast for 45 to 60 minutes, or until fork tender. (See notes below on how to check doneness).
- Meanwhile prep the other ingredients. Wash and dry mint leaves and roughly chop them.
- Wash cucumber and cut into quarters lengthwise. Then cut into ½ inch thick slices.
- Make the salad dressing. Add all dressing ingredients to a mason jar, and secure with a lid. Shake vigorously until ingredients combine together, about a couple seconds.
- Once beets are done cooking, allow it to cool enough to handle. Use paper towels to slide the skin off. Cut beets into ½ inch cubes.
- When ready to serve, add beets, cucumbers, mint and feta crumbles to a serving bowl. Dress with lemon vinaigrette and mix well.
