Name: Beet Salad with Feta, Cucumbers, and Dill
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 4 medium beets, roasted and peeled; 1 large cucumber, thinly sliced; 1/3 cup crumbled feta cheese; 2 tablespoons fresh dill, finely chopped; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 teaspoon lemon juice; Salt and black pepper to taste

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This Beet Salad with Feta, Cucumbers, and Dill is a colorful, refreshing dish that brings together the sweetness of roasted beets, the crunchiness of fresh cucumbers, the creaminess of feta, and the aromatic punch of dill. Whether you're looking for a light side dish or a wholesome, flavorful lunch, this salad hits the mark perfectly!

Beet Salad with Feta, Cucumbers, and Dill

Ingredients

4 medium beets, roasted and peeled

1 large cucumber, thinly sliced

⅓ cup crumbled feta cheese

2 tablespoons fresh dill, finely chopped

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon lemon juice

Salt and black pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 45-60 minutes, or until fork-tender. Let the beets cool, then peel and dice them.

In a large mixing bowl, combine the diced beets, thinly sliced cucumbers, and crumbled feta cheese.

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and black pepper.

Pour the dressing over the beet mixture and gently toss to coat.

Sprinkle with the fresh chopped dill and give it one final gentle stir.

Chill the salad for 15 minutes before serving to allow the flavors to meld together.

Servings and Timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 45 minutes (for roasting beets)

Total Time: 1 hour

Variations

Add nuts: For some added crunch and texture, I sometimes throw in a handful of chopped walnuts or almonds.

Use goat cheese: If feta isn’t your favorite, goat cheese works wonderfully here as a substitute.

Add greens: I’ve also added a handful of mixed greens like spinach or arugula to make it more of a main meal.

Swap dressing ingredients: Try swapping red wine vinegar with balsamic vinegar for a slightly different taste, or use apple cider vinegar for a milder flavor.

Storage/Reheating

This salad is best enjoyed fresh, but if you need to store leftovers, keep it in an airtight container in the fridge for up to 2 days. The beets and cucumbers will stay crisp, and the dressing will marinate into the ingredients, giving it even more flavor! However, I suggest keeping the dill out until serving to keep it fresh. Reheating isn't recommended for this salad as the ingredients taste best chilled.

FAQs

How do I roast the beets properly?

I wrap the beets in foil and roast them at 400°F (200°C) for 45-60 minutes until they’re fork-tender. Once done, I let them cool before peeling and dicing them.

Can I make this salad in advance?

Yes! This salad can be made up to a day in advance. Just make sure to store it in the fridge and add the dill right before serving for the freshest taste.

Can I use canned beets instead of roasting fresh ones?

I’ve used canned beets in a pinch, but roasting fresh beets really enhances the flavor and texture. If you use canned, just be sure to drain and rinse them thoroughly before adding to the salad.

Can I add other vegetables to this salad?

Absolutely! I sometimes add thinly sliced red onion, carrots, or even avocado for extra texture and flavor. Feel free to get creative!

Is this salad gluten-free?

Yes! This salad is naturally gluten-free, making it a great choice for those with dietary restrictions.

Conclusion

This Beet Salad with Feta, Cucumbers, and Dill is one of my favorite go-to recipes for a refreshing, healthy dish. The combination of roasted beets, fresh cucumbers, creamy feta, and zesty dill is a delightful balance of flavors and textures. It’s perfect for any occasion, whether you're enjoying it as a light side or a satisfying meal on its own. I hope you enjoy it as much as I do!

Recipe:

Beet Salad with Feta, Cucumbers, and Dill

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Author: Cheryl
Total Time: 1 hour
Yield: 4 servings
Diet: Gluten Free

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Description

A vibrant, healthy beet salad with roasted beets, cucumbers, creamy feta, and aromatic dill, all tossed in a light olive oil dressing.

Ingredients

4 medium beets, roasted and peeled

1 large cucumber, thinly sliced

⅓ cup crumbled feta cheese

2 tablespoons fresh dill, finely chopped

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon lemon juice

Salt and black pepper to taste

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Instructions

Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 45-60 minutes, or until fork-tender. Let the beets cool, then peel and dice them.
In a large mixing bowl, combine the diced beets, thinly sliced cucumbers, and crumbled feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and black pepper.
Pour the dressing over the beet mixture and gently toss to coat.
Sprinkle with the fresh chopped dill and give it one final gentle stir.
Chill the salad for 15 minutes before serving to allow the flavors to meld together.

Notes

For added crunch, consider adding a handful of chopped walnuts or almonds.

Goat cheese can be used instead of feta for a different flavor.

If desired, add mixed greens like spinach or arugula to turn it into a main meal.

Swapping red wine vinegar with balsamic or apple cider vinegar offers a slightly different taste.

This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Add dill just before serving for freshness.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Salad
Method: Roasting, Tossing
Cuisine: Mediterranean