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Ingredients
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Vegetables
Dairy
Herbs and Spices
Optional Garnishes
Method
Preparation of Beets
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim off the greens and roots. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until a fork easily pierces through them.
- 2
- 3
Dicing the Beets
Cut the peeled beets into small cubes and set aside.
Preparation of Cucumber Cups
- 4
Preparing the Cucumber
Cut the cucumber in half lengthwise, then scoop out the seeds using a spoon, creating hollow cups. Each half should yield about 4-6 cups depending on size.
Making the Yogurt Filling
- 5
Mixing the Filling
In a medium bowl, combine the Greek yogurt, crumbled feta cheese, chopped fresh dill, salt, and black pepper. Stir well until all ingredients are fully integrated.
Assembly
- 6
Filling the Cucumber Cups
Using a spoon or piping bag, fill each cucumber cup with the yogurt mixture, packing it in gently.
- 7
Topping with Beets
Top each filled cucumber cup with a few cubes of roasted beets.
- 8
Garnishing
If desired, sprinkle chopped walnuts and pomegranate seeds on top for added crunch and flavor.
