Ingredients
- Roasted Beets:
- 1 bunch beets, diced
- 1 tablespoon oil
- Pinch of salt and pepper
- Dressing:
- ⅓ cup olive oil
- Juice from ½ lemon
- 2 tablespoons apple cider vinegar
- 1 teaspoon mustard
- 1 teaspoon maple syrup
- ¼ teaspoon garlic powder (or 1 minced garlic clove)
- Pinch of salt and pepper
- Other Salad Ingredients:
- 1 large cucumber, diced into small pieces
- ¼ cup dill, finely chopped
- ½ teaspoon oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place diced beets on a parchment-lined baking sheet. Toss with oil, salt, and pepper. Roast for 30–35 minutes until tender.
- Meanwhile, whisk together olive oil, lemon juice, apple cider vinegar, mustard, maple syrup, garlic powder, salt, and pepper to make the dressing.
- Transfer roasted beets to a bowl. Add diced cucumber, chopped dill, oregano, and additional salt and pepper if needed.
- Pour dressing over the salad and toss to combine.
- Serve immediately or chill before serving if desired.
Notes
- Use pre-cooked beets to save time.
- Add crumbled feta or goat cheese for extra flavor.
- Chill the salad for an hour for enhanced taste.
- Pairs well with grilled chicken or fish.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 290
- Sugar: 7g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
