Beet Salad with Feta, Cucumber & Dill
Description
This refreshing beet salad combines earthy roasted or boiled beets with crisp cucumbers, creamy feta, and aromatic fresh dill. A light lemony dressing brings everything together, making it perfect as a side dish or a healthy lunch. The vibrant colors make it visually stunning, while the balance of flavors—sweet beets, tangy feta, and fresh herbs—makes every bite delightful.
Preparation & Cooking Time
Prep time: 15 minutes
Cook time: 30–40 minutes (if roasting beets)
Total time: 45–55 minutes
Servings: 4
Ingredients
3 medium beets (red or golden), roasted or boiled, peeled and diced
1 medium cucumber, diced
100g (3.5 oz) feta cheese, crumbled
2 tablespoons fresh dill, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon honey or maple syrup (optional, to balance flavors)
Salt and black pepper, to taste
Optional: 1–2 tablespoons toasted walnuts or pecans for crunch
Instructions
1. Prepare the Beets
Roasting: Preheat oven to 200°C (400°F). Wrap beets individually in foil and roast for 30–40 minutes until tender when pierced with a fork. Let cool, then peel and dice.
Boiling: Place whole beets in a pot of water, boil for 25–30 minutes until tender. Drain, cool, peel, and dice.
2. Prep Vegetables
Dice the cucumber into small cubes.
Chop fresh dill finely.
3. Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, honey (if using), salt, and black pepper. Adjust seasoning to taste.
4. Assemble the Salad
In a large bowl, combine beets, cucumber, crumbled feta, and dill.
Drizzle dressing over the salad and gently toss to combine.
Optionally, sprinkle toasted nuts on top for extra texture.
5. Serve
Serve chilled or at room temperature. Great as a side dish, light lunch, or addition to a mezze platter.
Frequently Asked Questions
Q1: Can I use canned or pre-cooked beets?
Yes! Canned or vacuum-packed beets save time. Just drain, dice, and proceed with the salad.
Q2: Can I substitute feta?
Goat cheese or ricotta salata works well for a similar tangy creaminess.
Q3: How long will this salad last?
Stored in an airtight container in the refrigerator, it lasts 2–3 days. Dressing can be added just before serving to keep it fresh.
Q4: Can I add other vegetables?
Absolutely! Cherry tomatoes, radishes, or bell peppers pair nicely with this salad.
Q5: Can I make it vegan?
Yes, omit feta or use a plant-based feta alternative.
Nutritional Information (per serving, approx.)
Calories: 150 kcal
Protein: 5 g
Fat: 9 g
Carbohydrates: 14 g
Fiber: 4 g
Sugar: 9 g
Sodium: 280 mg