Ruby Beet & Crisp Cucumber Salad with Feta and Fresh Dill

Ingredients
4 medium beets, cooked, peeled, and diced
1 large English cucumber, diced
1/3 cup crumbled feta cheese
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, chopped
Dressing
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice (or red wine vinegar)
Salt and freshly ground black pepper, to taste
Instructions
In a large bowl, gently combine the diced beets and cucumber.
Sprinkle in the feta cheese, dill, and parsley.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Drizzle the dressing over the salad and toss lightly to coat without breaking the beets.
Chill for 10–15 minutes before serving to let the flavors meld.
Serving Tips
Serve as a refreshing side dish or light lunch.
Pairs beautifully with grilled chicken, fish, or crusty bread.
For extra crunch, add toasted walnuts or pistachios.
Fresh, vibrant, and full of Mediterranean flavor 💚🥗