This Beet Salad is a celebration of color, texture, and flavor. Earthy roasted beets, crisp cucumbers, creamy feta cheese, and aromatic fresh dill come together in a simple yet elegant dish that’s perfect for any season. Whether served as a light lunch, a side dish at a summer barbecue, or a refreshing addition to a holiday spread, this salad is always a hit.
The beauty of this salad lies in its balance: the sweetness of the beets contrasts with the salty feta, the cucumbers add crunch, and the dill brings a fresh, herbaceous note. Tossed in a light vinaigrette made with olive oil and lemon juice or vinegar, it’s a dish that’s both satisfying and light on the palate.
Ingredients:
- 4 medium beets, roasted or steamed, peeled and sliced
- 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 extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon honey or maple syrup for a hint of sweetness
Instructions:
Step 1: Cook the Beets
- Roasting method: Preheat oven to 400°F (200°C). Trim and scrub the beets, then wrap each in foil with a drizzle of olive oil. Roast for 45–60 minutes until fork-tender. Let cool, then peel and slice.
- Steaming method: Place trimmed beets in a steamer basket over boiling water. Cover and steam for 30–40 minutes until tender. Cool, peel, and slice.
Tip: To avoid staining your hands, wear gloves when handling red beets. Golden beets are a less messy alternative with a similar flavor.
Step 2: Prepare the Vegetables
- Thinly slice the cucumber (you can peel it if preferred).
- Chop the fresh dill finely.
- Crumble the feta cheese if not already done.
Step 3: Make the Dressing
- In a small bowl or jar, whisk together:
- 1 tablespoon red wine vinegar or lemon juice
- 2 tablespoons olive oil
- Optional: 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Step 4: Assemble the Salad
- In a large mixing bowl, combine the sliced beets, cucumber, and dill.
- Drizzle the dressing over the salad and gently toss to coat.
- Add the feta cheese and toss lightly again, or sprinkle it on top for a more decorative presentation.
Step 5: Chill and Serve
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Serving Suggestions:
- Pair with grilled chicken, fish, or lamb for a Mediterranean-inspired meal.
- Serve alongside hummus, pita, and olives for a mezze-style platter.
- Add arugula or baby spinach for a leafy twist.
Storage Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The flavors deepen over time, making it a great make-ahead option for meal prep or entertaining.
Tips & Variations:
- Add protein: Toss in chickpeas or lentils for a heartier salad.
- Make it vegan: Use a plant-based feta alternative or omit the cheese.
- Add crunch: Sprinkle with toasted walnuts or sunflower seeds.
- Use pre-cooked beets: For convenience, use vacuum-packed or canned beets (unsweetened).
Would you like a version of this salad with a creamy yogurt dressing or a roasted garlic vinaigrette?