However, beets! Great Lord, they're scrumptious. Sweet and gritty, with a fresh however delicate surface and the most excellent shading. I'm compensating for lost a very long time by getting the greatest number of as I can! What's more, thank heavens, my baby cherishes them as well.
The option of cucumbers, dill, crisp lemon juice, additional virgin olive oil, and a tad of feta cheddar add to the scrumptious taste and nourishment of this beet plate of mixed greens. It's the ideal Mediterranean Diet formula, pressed with plant-based goodness and wearing the solid fats found in additional virgin olive oil.
This Beet Salad with Feta, Cucumbers, and Dill takes just 10 minutes to put together and is stuffed with sweet, tart, and salty flavors. It's a heavenly vegan, sans gluten side dish!
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INGREDIENTS
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 cups roasted or canned beets, cut into roughly 1/2″ pieces (about 2 large beets)
- 1 medium cucumber, seeded, halved, and thinly sliced
- 4 oz. feta cheese, crumbled
- 1/4 cup fresh dill, roughly chopped
- To make the dressing: In a small bowl or measuring cup, whisk the lemon juice and kosher salt together until the salt is dissolved. Drizzle the extra-virgin olive oil gradually, whisking as you go, in order to incorporate all the ingredients completely.
- Visit bit.ly/2CGEFpn for full instructions.
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