Description
There’s something magical about the vibrant colors and fresh flavors of a homemade beet salad with feta that makes even the simplest meals feel special.
This beet salad with feta, cucumbers, and dill combines earthy sweetness, refreshing crunch, and tangy creaminess in every bite. Perfect for beginners and experienced cooks alike, this recipe brings together simple ingredients to create an unforgettable dish.
The beautiful contrast of ruby-red beets, crisp green cucumbers, white feta crumbles, and delicate dill creates a feast for the eyes before you even take your first bite of this refreshing beet salad with feta.
Ingredients
- 4 medium beets, cooked and sliced (roasted or steamed)
- 1 large cucumber, thinly sliced (English or Persian varieties work best)
- ½ cup crumbled feta cheese (preferably from a block, not pre-crumbled)
- 2 tablespoons fresh dill, chopped
- 1 tablespoon red wine vinegar or fresh lemon juice
- 2 tablespoons high-quality olive oil
- Salt and freshly cracked black pepper, to taste
- Optional: 1 teaspoon honey or maple syrup for a touch of sweetness
Instructions
- Prepare the Beets: Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim off the leaves, leaving about 1 inch of the stems. Wrap each beet individually in aluminum foil. Place the wrapped beets on a baking sheet and roast for 45-60 minutes, until fork-tender. Allow the beets to cool completely before peeling and slicing.
- Make the Dressing: In a small bowl, whisk together olive oil and red wine vinegar or lemon juice. Add salt and freshly cracked black pepper to taste. If using, add honey or maple syrup and whisk until well combined.
- Slice the Cucumber: Using a sharp knife or mandoline, slice the cucumber into thin, even rounds.
- Assemble the Salad: Cut the cooled and peeled beets into ¼-inch slices or small cubes. In a large mixing bowl, combine the sliced beets, cucumber, and chopped dill. Drizzle with the prepared dressing and gently toss to combine.
- Add the Feta: Sprinkle crumbled feta cheese over the top, giving one final gentle toss or leaving as a garnish.
- Serve: Serve immediately or refrigerate for 15-30 minutes before serving to let flavors develop.
Notes
- For faster prep, use store-bought pre-cooked beets—just make sure they’re not pickled or seasoned.
- This beet salad with feta is highly customizable—try different herbs, cheeses, or add-ins based on your preferences.
- Letting the salad sit for 15–30 minutes before serving allows the flavors to meld beautifully.
- Use gloves if peeling beets by hand to avoid stained fingers.
- Add feta right before serving if you want to preserve its clean white color.
- Prep Time: 15
- Cook Time: 45
- Category: Salad, Side Dish
- Method: Roasting, Mixing
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: beet salad with feta, easy beet salad with feta, homemade beet salad, cucumber beet salad, dill beet salad, roasted beet salad, Mediterranean salad, healthy salad recipe, vegetarian side dish