Beet Salad with Feta Cucumbers and Dill

Is it just me, or does Beet Salad with Feta Cucumbers and Dill sound like the kind of dish that practically sings summer from the bowl? I know the words salad and excitement don’t always appear in the same sentence—but trust me, this beauty changes the game.

If you’ve ever felt stuck in a salad rut, juggling picky eaters, or desperately hunting for something fresh and colorful to break up your dinner routine, this Beet Salad is your new BFF. It’s bright, zesty, a little tangy, and ready to bring some serious pizzazz to your table. Plus, it’s as easy as tossing a few gorgeous ingredients into a bowl. (Busy weeknight warriors, rejoice!)

Why You’ll Love This Beet Salad with Feta Cucumbers and Dill

• A Feast for the Eyes and Tastebuds – Those jewel-toned beets, crisp cucumbers, and snowy crumbles of feta look downright stunning.
• Perfectly Balanced Flavors – Earthy sweetness from beets, cool crunch from cucumber, creamy feta tang, and that fresh hit of dill. Chef’s kiss!
• Quick and Easy – Once your beets are cooked, this salad comes together in a snap.
• Meal-Prep Friendly – It holds up beautifully in the fridge for a couple of days, making lunch a breeze.
• Light but Satisfying – It’s fresh yet filling, making it perfect as a side or a light main course.

Ingredients for Beet Salad with Feta Cucumbers and Dill

Here’s everything you’ll need to whip up this glorious salad:

• 4 medium beets, cooked and sliced (roasted or steamed)
• 1 large cucumber, thinly sliced
• ½ cup crumbled feta cheese
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• Salt and freshly cracked pepper, to taste
• Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)

How to Make Beet Salad with Feta Cucumbers and Dill

1. Prep the Beets

If you’re roasting:

• Wrap each beet individually in foil.
• Roast at 400°F for 45–60 minutes, until fork-tender.
• Let cool slightly, peel, and slice into rounds or half-moons.

If steaming:

• Peel beets first.
• Simmer in water for about 30 minutes until tender.
• Cool and slice.

Tip: Roasting brings out deeper sweetness, but steaming is quicker. Your kitchen, your rules!

2. Slice the Cucumber

• Grab a mandoline (watch those fingers!) or a sharp knife.
• Slice cucumber into thin, even rounds. The thinner, the better for maximum crunch.

3. Make the Dressing

• In a small bowl, whisk together olive oil, lemon juice, and optional honey or maple syrup.
• Season generously with salt and cracked pepper.

4. Assemble the Salad

• In a large bowl, gently combine sliced beets, cucumber, and chopped dill.
• Pour over the dressing and toss carefully to coat everything without mashing the beets.

5. Finish with Feta

• Sprinkle crumbled feta on top.
• Give one final gentle toss—or leave the feta as a pretty garnish on top.

6. Serve or Chill

• Serve immediately for a crisp, bright salad.
• Or cover and chill for 1–2 hours to let the flavors meld into something magical.

Aneta’s Beet Salad Story

Let me tell you—this Beet Salad with Feta Cucumbers and Dill has been my secret weapon at gatherings. The first time I made it, I thought, “Eh, it’s just a salad.” Little did I know my friends would be swooning, asking for the recipe, and practically licking their plates. Now, it’s my trusty go-to whenever I need a dish that looks fancy but doesn’t require me to spend hours in the kitchen. And my kids? They call the beets “red coins of yum.” (I’ll take the win.)

Aneta’s Tips for the Best Beet Salad with Feta Cucumbers and Dill

• Wear Gloves – Unless you’re aiming for pink-stained hands that scream, “I’ve been wrestling with beets.”
• Roast for Flavor – Roasting the beets adds caramelized sweetness that’s pure heaven.
• Don’t Overdress – Start with a little dressing, then add more to taste. No one wants a soggy salad!
• Make it Your Own – Toss in chopped walnuts for crunch, or swap dill for mint if you’re feeling adventurous.

FAQs about Beet Salad with Feta Cucumbers and Dill

Bring a Splash of Color to Your Table

If you’re craving a dish that’s as pretty as it is delicious, Beet Salad with Feta Cucumbers and Dill is your ticket to salad bliss. It’s quick, easy, and guaranteed to impress—even the folks who claim they “don’t do beets.” Give it a try, and let the vibrant flavors transport you to your happy place.

Here’s to more color, more flavor, and a little magic in every bite!

Explore More Fresh and Flavorful Recipes

If you loved this Beet Salad with Feta Cucumbers and Dill, you’ll definitely enjoy exploring these other vibrant dishes that bring color, flavor, and simplicity to your table:

• Add a zesty kick to your summer meals with this refreshing Fritos Chili Cheese Salad—perfect for potlucks or game day gatherings.
• Keep the Mediterranean vibes going with these flavorful Greek Chicken Gyros with Lemon Herb Marinade, a fantastic pairing with any fresh salad side.
• Brighten your dessert table after your salad with the colorful and crowd-pleasing Fruit Pizza, bursting with fresh fruit and a creamy topping.
• Or stay in the Mediterranean mood with these quick and tasty Mediterranean Quesadillas, an easy lunch or light dinner option that complements your beet salad beautifully.

Check them out and keep your kitchen adventures deliciously exciting!

Beet Salad with Feta Cucumbers and Dill

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• Author: Aneta
• Total Time: 60 minutes (assuming roasting)
• Yield: 4 servings 1x

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Description

Beet Salad with Feta Cucumbers and Dill is a vibrant, refreshing dish that’s bursting with earthy beets, crisp cucumbers, creamy feta, and fragrant dill. It’s perfect as a healthy side, a colorful appetizer, or a light meal. Quick to assemble and gorgeous on any table!

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Ingredients

Scale 1x2x3x

• 4 medium beets, cooked and sliced (roasted or steamed)

• 1 large cucumber, thinly sliced

• ½ cup crumbled feta cheese

• 2 tablespoons fresh dill, chopped

• 1 tablespoon lemon juice

• 2 tablespoons olive oil

• Salt and freshly cracked pepper, to taste

• Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)

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Instructions

1. Prep the Beets:

   • If roasting, wrap each beet individually in foil. Roast at 400°F for 45–60 minutes until fork-tender. Let cool slightly, peel, and slice into rounds or half-moons.

   • If steaming, peel beets first, then simmer in water for about 30 minutes until tender. Cool and slice.

2. Slice the Cucumber:

   • Use a mandoline or a sharp knife to slice the cucumber into thin, even rounds.

3. Make the Dressing:

   • In a small bowl, whisk together olive oil, lemon juice, and optional honey or maple syrup. Season with salt and pepper to taste.

4. Assemble the Salad:

   • In a large bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with dressing and gently toss to coat.

5. Finish with Feta:

   • Sprinkle crumbled feta on top. Give one final gentle toss or leave the feta as a garnish.

6. Serve or Chill:

   • Serve immediately or refrigerate for 1–2 hours to let the flavors meld.

Notes

Wear gloves when handling beets to avoid staining your hands.
Roasting gives the beets extra caramelized sweetness, but steaming is a quicker option.
Feel free to swap dill for mint or parsley for a different flavor twist.
This salad stores well in the fridge for up to 2–3 days, though the beets may tint the cucumbers pink.

• Prep Time: 15 mins
• Cook Time: 45 minutes (roasting) or 30 minutes (steaming)
• Category: Salad
• Method: Mixing, Roasting or Steaming
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 210 kcal
• Sugar: 10 g
• Sodium: 340 mg
• Fat: 13 g
• Saturated Fat: 4 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 15 mg