Beet Salad with Feta, Cucumbers, and Dill

Instructions:

1. Prepare the Beets:

   • If starting with raw beets, wrap them in foil and roast at 400°F (200°C) for 40–50 minutes until tender. Let cool, then peel and dice.

2. Make the Vinaigrette:

   • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey (if using). Season with salt and pepper.

3. Assemble the Salad:

   • In a large bowl, combine diced beets, cucumber, red onion (if using), feta, and fresh dill.

4. Dress & Serve:

   • Drizzle the vinaigrette over the salad and toss gently. Adjust seasoning as needed.

Serving Suggestions:

• Enjoy chilled or at room temperature.

• Pairs well with grilled meats, fish, or as a light vegetarian meal.

• Flavors meld beautifully when made ahead—store in the fridge for up to a day.

Fresh, vibrant, and full of flavor!