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Beet & Cucumber Salad
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Description
The sharpness of red onion and the tang of the feta cheese are the perfect foil for mild cucumbers and sweet, sweet beets.
Ingredients
- 1 cup Beets, Sliced
- 1 whole Cucumber, Peeled, Seeded And Diced
- ¼ whole Red Onion, Diced
- 1-½ cup Romaine Lettuce
- ¼ cups Low-fat Feta Cheese, Divided
- FOR THE DRESSING:
- 1 Tablespoon Olive Oil
- 1 Tablespoon Sherry Vinegar
- ¼ teaspoons Mustard
- 1 Tablespoon Fresh Dill, Chopped
- Salt And Pepper, to taste
Preparation
You can use canned beets if you’re pressed for time but home-roasted tastes best. Wrap the beets in aluminum foil and roast in a 400ºF oven for approximately one hour or until the beets can be easily pierced with the tip of a knife. Allow to cool and then peel and slice.
In a large bowl, combine the sliced beets with the cucumber, red onion, lettuce and half the cheese.
Whisk together all the dressing ingredients and pour over the salad. Sprinkle the remaining cheese over the top just before serving.
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