Mediterranean Beet Salad (Print Version)

# Ingredients:

01 - 1 tablespoon lemon juice.
02 - 1/2 teaspoon kosher salt.
03 - 3 tablespoons extra-virgin olive oil.
04 - 2 cups roasted or canned beets (about 2 large beets), cut into 1/2" pieces.
05 - 1 medium cucumber, seeded, halved and thinly sliced.
06 - 4 oz feta cheese, crumbled.
07 - 1/4 cup fresh dill, roughly chopped.

# Instructions:

01 - Whisk lemon juice and salt in a small bowl until salt dissolves. Slowly drizzle in olive oil while whisking to combine everything well.
02 - Put sliced beets in a large bowl. Add half the dressing and mix. Let sit while prepping other ingredients.
03 - Just before serving, add cucumber, feta cheese, dill and remaining dressing. Toss everything together.

# Notes:

01 - Can use red wine vinegar or balsamic instead of lemon juice.
02 - For roasted beets: Wrap in foil with 1 tbsp olive oil, roast at 400°F for 45-60 mins.
03 - Can cook beets in slow cooker or instant pot.
04 - To prevent pink coloring, add ingredients just before serving.
05 - Can reserve some ingredients for topping to keep original colors.

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