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!
Ingredients
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4 medium beets, cooked and sliced (roasted or steamed)
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1 large cucumber, thinly sliced
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½ cup crumbled feta cheese
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2 tablespoons fresh dill, chopped
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1 tablespoon lemon juice
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2 tablespoons olive oil
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Salt and freshly cracked pepper, to taste
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Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)
Instructions
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Prep the Beets:
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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.
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If steaming, peel beets first, then simmer in water for about 30 minutes until tender. Cool and slice.
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Slice the Cucumber:
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Use a mandoline or a sharp knife to slice the cucumber into thin, even rounds.
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Make the Dressing:
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In a small bowl, whisk together olive oil, lemon juice, and optional honey or maple syrup. Season with salt and pepper to taste.
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Assemble the Salad:
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In a large bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with dressing and gently toss to coat.
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Finish with Feta:
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Sprinkle crumbled feta on top. Give one final gentle toss or leave the feta as a garnish.
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Serve or Chill:
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Serve immediately or refrigerate for 1–2 hours to let the flavors meld.
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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