Beet, Cucumber, And Feta Salad With Basil

Adapted from Vicky Volvovski


For the vegetables:

olive oil

1 lb beets, trimmed and cut into bite size pieces

salt and pepper

1 large cucumber, quartered and cut into bite size pieces, or equivalent in smaller cucumbers

4 ounces feta, crumbled

¼ cup basil, chopped

For the dressing:

¼ cup olive oil

2 tablespoons lemon juice

2 tablespoons red wine vinegar

salt and pepper to taste


Preheat oven to 400.

Place beets on a baking sheet in a single layer. Generously drizzle with olive oil, salt, and pepper. Bake for 20-30 minutes, turning half way, until tender. Remove from oven and let cool completely.

In a large bowl, mix together beets, cucumbers, feta, and basil.

In a small bowl, whisk together olive oil, lemon juice, and red wine vinegar. Pour dressing onto vegetables and toss salad. Adjust salt and pepper to taste.

meal or course
first course, salad, side, vegetable dish