This simple side salad packs in tons of flavor! It’s perfect when served with some grilled or roasted salmon or maybe mixed in with some quinoa for a protein-rich, vegetarian meal. I’ve made this salad almost once a week this summer because it is just that good! I hope you enjoy it as well!
Ingredients:
(serves 4)
3-4 beets, golden or red, cubed
1 large cucumber, cubed
¼ cup feta crumbles
2 tbsp fresh dill, roughly chopped
2 tbsp avocado oil
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
Salt and pepper to taste
Directions:
Preheat the oven to 400 degrees. Toss beets with avocado oil, salt and pepper. Roast until tender, about 40 minutes. Let cool.
Whisk together the olive oil and sherry vinegar. Toss the cooled beets and cucumber in the dressing. Taste and add salt and pepper as needed. Or maybe even another splash of sherry vinegar if you like some extra tang!
Top with feta and dill and serve.
Health Benefits of Dill:
Dill is an excellent source of both Vitamin A and Vitamin C.
It contains powerful antioxidants that can help boost immune function and reduce inflammation.
It has antimicrobial properties and can help fight fungal and bacterial infections.
Dill can help lower cholesterol.
Dill oil can be used as a natural insect repellent.
Sources and additional reading:
