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Beet, Cucumber and Feta Salad with Lemon Dill Balsamic Vinaigrette

Have an aversion to beets? This colorful, crave-worthy will make you crave them. Cooked beetroots, cucumbers and arugula lightly dressed with a tart citrus-dill balsamic vinaigrette and topped with crumbled feta cheese is an everyday salad disguised as a date-night salad. (And of course we love this beautiful salad because of the colors of the Italian flag, green, white, and red.)

4 medium beets, cooked and peeled.* (most grocery stores have them already cooked for you, but don't used canned.)

¾ cup feta cheese

1 English cucumber, cubed

1 5 oz bag of arugula

salt and pepper to taste

In a bowl, whisk together Dijon mustard, salt, pepper and Sicilian Lemon White Balsamic Vinegar. Slowly add the Fernleaf Dill Olive Oil and continue to whisk while pouring.

In a large bowl, combine arugula, beets, cucumber and feta cheese. Dress with vinaigrette and serve.

* If you choose to cook them yourself, it is quite easy. Place the beets in a large pot and cover with 2″ of water. Bring to a boil then reduce to low and cook for 45 minutes. Set beets aside and allow them to cool. When cool to the touch, peel the beets and cut the beets into 1″ pieces.


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