Chilled beet salad with Feta & cucumbers
1 tablespoon lemon juice
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 cups roasted or canned beets cut into roughly 1/2″ pieces (about 2 large beets)
1 medium cucumber seeded, halved, and thinly sliced
4 oz. feta cheese crumbled
1/4 cup fresh dill roughly chopped
Roast your beets first:
Bake beets in a foil-covered roasting pan with 1/2 cup water at 400 degrees. Or boil them, until easily pierced with a sharp knife. Both methods take 45 minutes to 1 hour. Peels should slide right off. Season with butter, salt, and pepper, or with cream and chopped fresh herbs; or with a vinaigrette.
To make the dressing: In a small bowl or measuring cup, whisk the lemon juice (1 tablespoon) and kosher salt (1/2 teaspoon) together until the salt is dissolved. Drizzle the extra-virgin olive oil (3 tablespoons) gradually, whisking as you go, in order to incorporate all the ingredients completely.
Place the sliced beets in a large bowl. Add half the dressing to the bowl and mix together. Let sit while you prep the remaining ingredients.
Just before serving, add the cucumber, feta cheese, fresh dill and remaining dressing to the bowl and toss together.