BEET SALAD WITH FETA, CUCUMBERS, AND DIL #HEALTHYFOOD #SALAD

This Beet Salad with Feta, Cucumbers, and Dill takes just 10 minutes to put together and is stuffed with sweet, tart, and salty flavors. It's a heavenly veggie lover, sans gluten side dish!

This beet serving of mixed greens couldn't be more straightforward to make. Beets (simmered, canned, red, or brilliant) are blended with salty, disintegrated feta cheddar, sweet and crunchy cucumbers, and tart new dill.

As a matter of first importance, beets. Wealthy in nutrients, fiber, minerals, cancer prevention agents, and mitigating properties, beets are a dietary powerhouse. I'm attempting to eat a greater amount of them, since I just found that I preferred them decently as of late.

Ingredients:

• 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

Instructions:

• 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.

For more detail :http://bit.ly/2Gkfw5S

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