Simple ingredients can create magical flavor—and this Beet Salad with Feta, Cucumbers, and Dill is proof. Earthy beets, crisp cucumbers, tangy feta, and fresh dill come together in a vibrant, refreshing dish that’s as beautiful as it is nutritious. Whether you serve it chilled on a hot summer day or as a crisp counterpoint to winter roasts, this salad shines in any season.
Why You’ll Love This Beet Salad
- Bright and colorful: A feast for the eyes as well as the palate.
- Balanced flavors: Earthy beets, creamy feta, bright cucumbers, and herbal dill.
- Versatile: Pair it with grilled fish, roasted chicken, or enjoy it solo.
- Quick and easy: Under an hour from start to finish.
- Make-ahead friendly: Prepped beets and dressing can be assembled earlier.
Ingredients
To make this flavorful salad for 4, gather:
- 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 red wine vinegar or 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
1. Cook the Beets
Roasting: Preheat oven to 400 °F. Wrap each beet in foil and roast for 45–60 minutes until fork-tender. Cool, peel, and slice.
Steaming: Peel beets and steam or simmer for about 30 minutes until tender. Slice once cooled.
2. Slice the Cucumber
Peel or leave the skin on (your choice). Thinly slice using a mandoline or a sharp knife, then transfer to a large mixing bowl.
3. Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), optional honey/maple syrup, and a pinch of salt and pepper until combined.
4. Assemble the Salad
Add the sliced beets, chopped dill, and half of the feta to the bowl with cucumbers. Pour in the dressing and gently toss to coat all ingredients evenly.
5. Finish and Serve
Sprinkle the remaining feta cheese on top. Serve immediately or chill for 1–2 hours to let flavors meld beautifully.
Serving Suggestions
This bright salad pairs well with:
- Grilled fish such as salmon or halibut
- Roasted chicken or turkey
- Grain bowls with farro or quinoa
- Toasted nuts or seeds for extra texture
- Crusty artisan bread on the side
It also shines on buffet tables or as part of a healthy lunch spread.
Tips for the Best Beet Salad
- Uniform slices: Use a mandoline for even texture.
- Add sweetness: Include diced apple or pear for contrast.
- Make ahead: Cook beets up to 2 days in advance; keep salad lightly dressed until ready to serve.
- Enhance texture: Stir in toasted walnuts or pine nuts.
- Citrus swap: Use lemon juice instead of vinegar for a gentler tang.
Flavor Variations
- Greek twist: Add olives, red onion, and swap in oregano.
- Herb boost: Mix in parsley or mint.
- Creamy version: Stir in Greek yogurt or a dollop of sour cream.
- Smoky edge: Add a dash of smoked paprika or toss with bacon crumbles.
Why This Salad Works
The balance of flavors keeps this salad fresh and satisfying: earthy beets, refreshing cucumbers, tangy feta, and bright dill with a lightly acidic dressing. It’s nutrient-dense, beautiful on the plate, and flexible for many occasions.
Storage and Make-Ahead Tips
- Refrigerate: Store in an airtight container for up to 3 days.
- Dress before serving: Keeps cucumbers crisp.
- Prep ahead: Cook beets and prepare dressing up to 2 days in advance.
Final Thoughts
This Beet Salad with Feta, Cucumbers, and Dill is a celebration of simple, fresh ingredients coming together in delicious harmony. It’s perfect for elevating weeknight dinners or showcasing at gatherings. Quick to prepare, rich in texture and flavor, and endlessly adaptable—it’s destined to become a staple in your recipe collection.
The Goods
Beet Salad with Feta, Cucumbers, and Dill
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Recipes
- 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 red wine vinegar or 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
Cook the Beets
- Roasting: Preheat oven to 400 °F. Wrap each beet in foil and roast for 45–60 minutes until fork-tender. Cool, peel, and slice.
- Steaming: Peel beets and steam or simmer for about 30 minutes until tender. Slice once cooled.
Slice the Cucumber
- Peel or leave the skin on (your choice). Thinly slice using a mandoline or a sharp knife, then transfer to a large mixing bowl.
Make the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), optional honey/maple syrup, and a pinch of salt and pepper until combined.
Assemble the Salad
- Add the sliced beets, chopped dill, and half of the feta to the bowl with cucumbers. Pour in the dressing and gently toss to coat all ingredients evenly.
Finish and Serve
- Sprinkle the remaining feta cheese on top. Serve immediately or chill for 1–2 hours to let flavors meld beautifully.
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