Sweet golden beets team up with refreshing cucumber and salty feta cheese in this colorful salad. Honey sweetens the dressing, while slivered basil adds fresh summer flavor.
- 1 ½ pounds medium golden beets, trimmed, peeled and cut into thin wedges (about 12 per beet)
- ¼ cup extra-virgin olive oil
- 3 tablespoons cider vinegar
- ½ teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 cups thinly sliced English cucumber (1 medium)
- ¼ cup finely chopped red onion
- ¼ cup crumbled feta
- 2 tablespoons slivered basil
- Step 1
Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add beet wedges to the basket; cover and steam, adding water to the pan if needed, until tender when pierced with a knife, 20 to 25 minutes.
Meanwhile, whisk oil, vinegar, honey, salt and pepper in a large bowl.
Add the steamed beets, cucumber and onion to the vinaigrette and toss to coat. Refrigerate, stirring once or twice, until cool, about 1 hour. Stir again and top with feta and basil before serving.
Serving Size: about 3/4 cup Per Serving: 163 calories; protein 3g; carbohydrates 14g; dietary fiber 4g; sugars 10g; added sugar 1g; fat 11g; saturated fat 2g; mono fat 8g; poly fat 1g; cholesterol 6mg; vitamin a iu 164IU; vitamin b3 niacin 1mg; vitamin c 8mg; vitamin d iu 1IU; vitamin e iu 2IU; folate 131mg; vitamin k 12mg; sodium 341mg; calcium 61mg; iron 1mg; magnesium 36mg; phosphorus 82mg; potassium 466mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 2mcg.