This weekly CSA box has really sparked my interest in creative salads.

I used to be a Villager Salad fanatic, making it at least three times a week, and on other days just tossing some greens with a viniagrette and maybe an additional vegetable. But now I take on the challenge, and look for or create more interesting recipes to consume.

Beet, Cucumber, and Feta Salad with Basil | Things I Made Today

Here’s what I’m working with this time: beets, cucumbers, feta, and some basil. Dress it with some olive oil, lemon juice, red wine vinegar, and salt and pepper and you’ve got a really nice, very unpretentious, first course.

Beet, Cucumber, and Feta Salad with Basil
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the vegetables:
  • olive oil
  • 1 lb beets, trimmed and cut into bite size pieces
  • salt and pepper
  • 1 large cucumber, quartered and cut into bite size pieces
  • 4 ounces feta, crumbled
  • ¼ cup basil, chopped
For the dressing:
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400.
  2. Place beets on a baking sheet in a single layer. Generously drizzle with olive oil, salt, and pepper. Bake for 20-30 minutes, turning half way, until tender. Remove from oven and let cool completely.
  3. In a large bowl, mix together beets, cucumbers, feta, and basil.
  4. In a small bowl, whisk together olive oil, lemon juice, and red wine vinegar. Pour dressing onto vegetables and toss salad. Adjust salt and pepper to taste.

Recipe adapted from Local Thyme.

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