Beet Feta Dill (Printable Version)
# What You'll Need:
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Optional: add 1 teaspoon maple syrup or honey if you like it sweeter
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Sprinkle in as much salt and ground black pepper as you want
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Pour in 2 tablespoons olive oil
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Splash in 1 tablespoon lemon juice or red wine vinegar
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Chop up 2 tablespoons fresh dill
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Crumble ½ cup feta cheese
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Slice up 1 big cucumber, as thin as you can
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Get 4 cooked beets (roasted or steamed), then peel and cut into slices
# How to Make It:
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You can pop it in the fridge for a couple hours or just eat it right away if you're hungry.
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Sprinkle feta on top and let it be or lightly toss again if you want.
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Throw the sliced beets, cucumber, and chopped dill into a big bowl. Pour over the dressing and stir things up gently.
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Whisk together olive oil, lemon juice (or vinegar), salt, pepper, and sweetener if you're using it. Do this in a little bowl.
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Grab a mandoline or a sharp knife. Cut the cucumber into super thin circles.
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Peel the beets, then slice 'em up. For roasting, wrap in foil and cook at 200°C till a fork slips in (45–60 mins), let them cool. For steaming, put peeled beets in simmering water for half an hour.
# Additional Tips:
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If you don't want to cook beets, you can buy the ones already cooked (just make sure they're not sweetened).
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Set the whole thing aside for 15–30 minutes if you want the flavors to soak in before you eat.
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Wear gloves if you don't want red hands while peeling beets.
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Feta looks best if you sprinkle it on right before you serve—it stays white and pretty that way.