Beet Salad with Feta, Cucumbers, and Dill

If you’re looking for a show-stopping yet effortless salad that bursts with color and freshness, let me introduce you to my current obsession: Beet Salad with Feta, Cucumbers, and DillIngredients. This dish combines ruby-red beets, crisp cucumber, creamy feta, and fragrant dill, all tossed with a lively vinaigrette. It’s the kind of salad that looks gorgeous and tastes even better, making it a staple for both weeknight dinners and sunny backyard gatherings.

Beet Salad with Feta, Cucumbers, and DillIngredients Recipe - Recipe Image

Ingredients You’ll Need

What makes Beet Salad with Feta, Cucumbers, and DillIngredients so irresistible is how its simple ingredients come together for maximum flavor. Each one plays a starring role, providing its own texture, color, and delicious personality to the salad.

  • Beets: These earthy beauties can be roasted for caramelized richness or steamed if you’re short on time—they form the vibrant, hearty base.
  • Cucumber: Always opt for a fresh, crisp cucumber to add cool crunch in every bite; a mandoline makes slicing a breeze.
  • Feta Cheese: Crumbled feta lends salty, creamy bursts that pair perfectly with both sweet beets and tangy dressing.
  • Fresh Dill: This herb brings an aromatic layer and a pop of green that both looks and tastes fresh.
  • Red Wine Vinegar or Lemon Juice: A splash of acidity brightens up the salad and highlights the natural sweetness of the vegetables.
  • Olive Oil: A fruity, good-quality olive oil ties everything together with its silky finish.
  • Salt and Cracked Pepper: Never underestimate how a little seasoning sharpens the flavors.
  • Honey or Maple Syrup (Optional): Just a teaspoon softens the vinaigrette, if you like a mellow, subtly sweet edge.

How to Make Beet Salad with Feta, Cucumbers, and Dill

Step 1: Prepare the Beets

Start by getting your beets ready. If you have the time, roasting brings out their natural sweetness—just wrap each beet snugly in foil and pop them in the oven at 400°F for 45 to 60 minutes. Once they’re fork-tender and cool enough to handle, peel off the skins and slice them. Prefer the quicker route? Peel the beets and steam them for about 30 minutes until they’re soft and ready for slicing. Either way, you’ll end up with jewel-toned slices that shine in every forkful of Beet Salad with Feta, Cucumbers, and DillIngredients.

Step 2: Slice the Cucumber

Grab your sharpest knife or, even better, a mandoline slicer for super thin, elegant cucumber rounds. Cucumber adds a light, refreshing crunch to the salad, so try to keep those slices even for a beautiful presentation and perfect bite.

Step 3: Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar or lemon juice, and that optional splash of honey or maple syrup if you want a tad of sweetness. Season it generously with salt and freshly cracked black pepper. This punchy dressing brightens every component in your Beet Salad with Feta, Cucumbers, and DillIngredients.

Step 4: Assemble the Salad

In a roomy mixing bowl, gently toss together your sliced beets, cucumber, and chopped fresh dill. Pour in the dressing and give everything a careful toss so that the veggies are evenly coated but not bruised. The fresh dill will instantly perfume your kitchen—it’s a sign you’re almost there!

Step 5: Add the Feta

Now comes the moment that turns this from a good salad to a great one: sprinkle over the crumbled feta. You can either toss it through for cheesy bites everywhere or scatter it on top as a creamy, eye-catching garnish. Either way, don’t forget that final drizzle of dressing if you want extra flavor packed in your Beet Salad with Feta, Cucumbers, and DillIngredients.

Step 6: Serve or Chill

This salad is ready to enjoy straight away, but letting it chill in the fridge for an hour or two lets those flavors mingle and develop even more depth. It’s equally at home as a quick lunch, a stand-out starter, or as part of a beautiful weekend spread.

How to Serve Beet Salad with Feta, Cucumbers, and Dill

Beet Salad with Feta, Cucumbers, and DillIngredients Recipe - Recipe Image

Garnishes

A little extra fresh dill, a sprinkle of lemon zest, or a handful of crushed toasted walnuts can set off the colors and flavors of Beet Salad with Feta, Cucumbers, and DillIngredients. For a fancy finish, try a sprinkle of za’atar or a dusting of sumac to add another dimension of flavor.

Side Dishes

This salad is so versatile that it pairs beautifully with grilled chicken or fish for a light dinner, or as a refreshing counterpoint to heartier dishes like roasted lamb or falafel. It’s right at home next to a simple herby grain pilaf or tucked into a mezze platter with warm pita and hummus.

Creative Ways to Present

For a dinner party, layer the salad on a platter and swirl a bit of yogurt on the base before piling on the veggies for extra creaminess. You can also serve individual portions in mason jars for a portable picnic treat, or spoon the Beet Salad with Feta, Cucumbers, and DillIngredients onto crunchy toasts for stunning appetizers at your next get-together.

Make Ahead and Storage

Storing Leftovers

Leftover Beet Salad with Feta, Cucumbers, and DillIngredients keeps well in the fridge for up to three days. I recommend storing it in an airtight container to keep the ingredients as fresh as possible and prevent the beets’ beautiful color from bleeding too much into the cucumber and feta.

Freezing

While you can freeze cooked beets quite successfully, the full assembled salad doesn’t freeze well due to the cucumber and feta. Both can become watery and lose their texture once thawed, so it’s best to enjoy this salad within a few days of making it.

Reheating

This one’s easy: Beet Salad with Feta, Cucumbers, and DillIngredients is meant to be served cold or at room temperature, so no need to reheat. If it’s been chilling in the fridge, just let it sit out for 10 minutes before serving so the flavors can shine.

FAQs

Can I use golden beets instead of red?

Absolutely! Golden beets have a slightly milder flavor and won’t stain the other ingredients as much, but they’re just as delicious and look stunning too.

What’s the best way to cook beets for this salad?

Both roasting and steaming work great—roasting brings a sweeter, more concentrated flavor, while steaming is quicker and keeps the beets juicy. Choose the method that works for your schedule!

Can I make Beet Salad with Feta, Cucumbers, and Dill vegan?

Simply swap the feta for a vegan cheese alternative or some creamy mashed avocado, and use maple syrup instead of honey if you’re craving a little sweetness. All the flavor, with a plant-based twist!

Is there a substitute for dill?

If you’re not a fan of dill, try fresh mint or parsley for a different herby freshness. Basil can be fun too, especially in summer!

How can I keep the salad from getting watery?

If your cucumber is extra juicy, pat the slices dry with a paper towel before assembling. Also, don’t overdress the salad if you plan on storing it—a little dressing goes a long way, and you can always add more before serving.

Final Thoughts

There’s a reason Beet Salad with Feta, Cucumbers, and DillIngredients has earned a permanent spot in my kitchen: it’s simple, beautiful, and deeply satisfying. If you’ve never tried this combo before, now’s your perfect excuse. Grab some fresh beets and give it a go—you’re just a few steps away from your new favorite salad!

Print

Beet Salad with Feta, Cucumbers, and Dill

This Beet Salad with Feta, Cucumbers, and Dill is a refreshing and flavorful dish that combines the earthiness of beets with the tang of feta, the crispness of cucumbers, and the freshness of dill. A simple yet elegant salad that is perfect for any occasion.

  • Author: nova
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Scale

For the Salad:

  • 4 medium beets, cooked and sliced (roasted or steamed)
  • 1 large cucumber, thinly sliced
  • ½ cup crumbled feta cheese
  • 2 tablespoons fresh dill, chopped

For the Dressing:

  • 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. Prep the Beets: If roasting, wrap each beet in foil and roast at 400°F for 45–60 minutes until fork-tender. Cool, peel, and slice. If steaming, simmer peeled beets for about 30 minutes.
  2. Slice the Cucumber: Use a mandoline or sharp knife for thin, even slices.
  3. Make the Dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, and optional honey/maple syrup. Season with salt and pepper.
  4. Assemble: In a large mixing bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with dressing and gently toss.
  5. Finish with Feta: Top with crumbled feta and give one last gentle toss or leave as a garnish.
  6. Serve or Chill: Serve immediately or refrigerate for 1–2 hours to let flavors develop.

Nutrition

  • Serving Size: 1 serving
  • Calories: 215 kcal
  • Sugar: 8g
  • Sodium: 410mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 22mg

Keywords: Beet Salad, Feta, Cucumber, Dill, Healthy Salad

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