Cold Beet Salad with Lemon Vinaigrette
Tender beets with feta, red onion, and fresh dill tossed in lemon vinaigrette. An easy make-ahead side dish made with one pound of beets.
Equipment
- Cutting board
- Chef's Knife
- Medium mixing bowl
- Small bowl and whisk
- Measuring cups and spoons
Ingredients
- 1 pound beets, cooked, peeled, and cooled
- ¼ cup red onion, thinly sliced
- ⅓ cup feta cheese, crumbled
- 1 tablespoon chopped fresh dill
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, minced
- ¼ teaspoon kosher salt or to taste
Instructions
- Cut the cooked, cooled beets into wedges or bite-sized pieces. Place in a mixing bowl with the red onion.
- Whisk the lemon juice, Dijon mustard, honey, garlic, and salt in a small bowl. Slowly whisk in the olive oil until combined.
- Pour the dressing over the beets and onion. Toss gently, cover, and refrigerate for at least 30 minutes.
- Add the dill and feta just before serving. Taste and adjust the salt or lemon juice as needed.
Notes
Beets: Use one pound of cooked, peeled beets. To cook fresh beets, steam whole beets for 35 to 55 minutes, until tender. Cool and peel before assembling.
Make ahead: Dress the beets and onion up to a day ahead. Add feta and dill before serving.
Storage: Refrigerate in an airtight container for up to 3 days.
Nutrition
Calories: 155.8kcalCarbohydrates: 14.3gProtein: 3.8gTotal Fat: 9.9gSaturated Fat: 2.7gCholesterol: 11.1mgSodium: 390.9mgPotassium: 401.4mgFiber: 3.4gSugar: 9.6g
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