This salad is a celebration of contrasts: the earthy sweetness of roasted beets, the crisp freshness of cucumbers, the creamy saltiness of feta cheese, and the bright herbaceousness of fresh dill. Tossed in a light lemon-olive oil dressing, it’s a Mediterranean-inspired dish that’s as beautiful as it is delicious. Whether served as a side dish, light lunch, or part of a mezze spread, this salad is a crowd-pleaser that’s naturally gluten-free, vegetarian, and make-ahead friendly.
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
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice or red wine vinegar
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)
Instructions:
1. Prepare the Beets
- If using fresh beets, trim the tops and scrub them clean.
- Wrap each beet in foil, drizzle with a little olive oil, and roast at 400°F (200°C) for about 45–60 minutes, or until fork-tender.
- Let them cool, then peel the skins off (they should slide off easily).
- Slice or cube the beets and set aside.
2. Slice the Cucumber
- Wash and thinly slice the cucumber. If the skin is thick or waxy, consider peeling it.
- For extra crunch, you can use Persian or English cucumbers.
3. Make the Dressing
- In a small bowl or jar, whisk together the olive oil, lemon juice (or vinegar), salt, pepper, and honey or maple syrup if using.
- Taste and adjust seasoning as needed.
4. Assemble the Salad
- In a large mixing bowl, combine the sliced beets and cucumbers.
- Drizzle with the dressing and toss gently to coat.
- Add the crumbled feta and chopped dill, and toss lightly again.
5. Chill and Serve
- Let the salad sit for 10–15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, garnished with extra dill or feta if desired.
Tips & Variations:
- Use golden beets for a less messy, slightly milder version.
- Add greens like arugula or baby spinach for a heartier salad.
- Make it vegan by omitting the feta or using a plant-based alternative.
- Add crunch with toasted walnuts, pistachios, or sunflower seeds.
- Meal prep friendly: This salad holds up well in the fridge for up to 3 days.
Why You’ll Love It:
- Colorful and eye-catching: A stunning addition to any table.
- Nutrient-rich: Beets are packed with antioxidants and fiber.
- Flavorful and balanced: Sweet, salty, tangy, and herbaceous in every bite.
- Quick and easy: Minimal prep, maximum flavor.
This Beet Salad with Feta, Cucumbers, and Dill is the kind of dish that feels fancy but is incredibly easy to throw together. It’s perfect for summer picnics, holiday spreads, or a refreshing side to grilled meats or fish. Want to elevate it even more? Try adding a drizzle of balsamic glaze or a spoonful of Greek yogurt on the side for a creamy contrast.