Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (96)
Beet Salad with Feta, Cucumbers, and Dill
NUTRITION · PER SERVING10M COOK
CAL 10%·PRO 12%
CARBS 11G22% OF CAL
2G FIBER8G SUGAR2G OTHER
FAT 16G71% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh salad of roasted beets, crisp cucumber, tangy feta, and fresh dill dressed with lemon and olive oil. Ready in 10 minutes.
sidemediterraneansaladgluten freevegetarian
View the full recipe on Bowl of Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 10M
CAL 10%·PRO 12%
CARBS 11G22% OF CAL
2G FIBER8G SUGAR2G OTHER
FAT 16G71% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 609mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 370mg
- Calcium
- 163mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 609MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.