Description
This Beet Salad with Feta Cucumber and Dil is bright, crunchy, and creamy in all the right ways—roasted sweet beets, crisp cucumbers, tangy feta, and fresh dill with a simple balsamic-olive oil drizzle.
Ingredients
Scale
- 4 medium fresh beets (about 1 ½–2 lbs)
- 1 English cucumber, thinly sliced
- ½ cup feta cheese, crumbled (or goat cheese)
- 2 Tbsp fresh dill, chopped (or 2 tsp dried dill)
- 3 Tbsp extra virgin olive oil
- 1 ½ Tbsp aged balsamic vinegar (or red wine vinegar)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
Instructions
- Roast the beets: Preheat oven to 400°F (200°C). Wrap each beet in foil and place on a baking sheet. Roast 45–60 minutes until fork-tender. Cool, peel, and cut into bite-size pieces or slices.
- Prep the cucumber: Thinly slice the English cucumber into rounds.
- Combine: Add beets and cucumber to a large bowl (or plate them).
- Add feta + dill: Sprinkle crumbled feta and fresh dill over the top.
- Dress: Whisk olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad right before serving.
- Serve: Enjoy chilled or at room temperature.
Notes
- Shortcut: Use pre-cooked beets to skip roasting.
- Keep it crisp: If making ahead, store dressing separately and add before serving.
- Add-ons: Walnuts, pistachios, or chickpeas make it more filling.
- Less mess: Wear gloves when peeling beets (unless you want “pink manicure” hands).
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad , Side Dish
- Method: Roasting + No-cook assembly
- Cuisine: Mediterranean-inspired / American
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 9 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 15 mg