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
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)
Instructions
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.
Slice the Cucumber:
Use a mandoline or a sharp knife to slice the cucumber into thin, even rounds.
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.
Assemble the Salad:
In a large bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with dressing and gently toss to coat.
Finish with Feta:
Sprinkle crumbled feta on top. Give one final gentle toss or leave the feta as a garnish.
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