If you are looking for a vibrant, flavorful, and wonderfully fresh salad to brighten your meals, this Beet Salad with Feta, Cucumbers, and Dill Recipe is an absolute winner. It brings together the earthy sweetness of roasted beets, the crisp coolness of cucumbers, the creamy tang of feta cheese, and the bright herbal lift of fresh dill. The simple dressing ties everything together with a zesty splash of lemon and smooth olive oil, creating a dish that feels both wholesome and special. This salad is perfect for a light lunch, a stunning side, or a refreshing starter that will have everyone asking for your secret.
Ingredients You’ll Need
This salad is stunningly simple in its ingredients, but each one plays a crucial role to deliver the perfect harmony of flavor, color, and texture. From the sweet roasted beets to the tart feta and fragrant dill, these components create a dish that’s as pleasing to the eye as it is to the palate.
- 2 cups roasted beets, cubed: Roasting enhances their natural sweetness and softens the texture beautifully.
- 1 cup cucumbers, sliced: Adds a refreshing crunch and lightness that balances the richness of the feta and beets.
- 1 cup crumbled feta cheese: Brings creamy, salty notes that elevate the overall flavor profile.
- 2 tablespoons fresh dill, chopped: Offers a bright, herbal fragrance that makes this salad uniquely vibrant.
- 3 tablespoons extra virgin olive oil: Provides a silky mouthfeel and helps to meld all the flavors together.
- 1 tablespoon freshly squeezed lemon juice: Adds a tangy zing that cuts through the richness and brightens the dish.
- Salt and pepper to taste: Essential seasonings to enhance and balance every ingredient.
How to Make Beet Salad with Feta, Cucumbers, and Dill Recipe
Step 1: Roast the Beets
Start by preheating your oven to 400°F (200°C). After scrubbing the beets clean, wrap them individually or together in foil and place them on a baking sheet. Roast for about an hour or until the beets are tender when pierced with a fork. Roasting is key here as it deeply caramelizes their natural sugars, giving the salad an irresistible sweetness.
Step 2: Peel and Cube the Beets
Once the beets are cool enough to handle, peel their skins off using your hands or a small knife. The skins should slide right off easily after roasting. Chop the peeled beets into bite-sized cubes, making sure they are relatively uniform for a pleasant eating experience.
Step 3: Prepare the Cucumbers
Next, slice your cucumbers into thin rounds or, for a slightly different texture, cut them into half-moons. This slicing keeps them delicate but still crisp, adding a wonderful texture contrast within the salad.
Step 4: Combine Cucumber, Feta, and Dill
In a spacious mixing bowl, toss together the cucumbers, crumbled feta cheese, and fresh dill. This mixture is already starting to sing with fresh, creamy, and aromatic notes that will become the salad’s signature flavor profile.
Step 5: Make and Add the Dressing
Whisk the extra virgin olive oil, freshly squeezed lemon juice, salt, and pepper together in a small bowl until well combined. Drizzle this dressing over the cucumber mixture and toss gently to coat each bite with the vibrant flavors evenly.
Step 6: Fold in the Roasted Beets
Finally, fold the cubed roasted beets into the salad gently to keep their shape intact and avoid crushing. This delicate folding ensures that the salad looks as gorgeous as it tastes, with bright red beet cubes popping against the creaminess of feta and the green flecks of dill.
How to Serve Beet Salad with Feta, Cucumbers, and Dill Recipe
Garnishes
To elevate this salad further, consider adding a few roasted walnut pieces for a nutty crunch or a sprinkle of toasted pumpkin seeds for extra texture and a subtle earthiness. A light drizzle of honey or balsamic glaze over the top can also create a beautiful balance of sweet and savory flavors.
Side Dishes
This Beet Salad with Feta, Cucumbers, and Dill Recipe pairs wonderfully with grilled chicken or fish to add protein and round out the meal. It also makes a refreshing counterpoint to hearty grains like quinoa or farro, perfect for a balanced and colorful plate.
Creative Ways to Present
For a party or special occasion, serve this salad in individual glass jars or on a bed of baby greens to highlight its vibrant colors. You can also stuff it into pita pockets for a light lunch or create beautiful layered parfaits with alternating beet, cucumber, and feta for an eye-catching appetizer.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer them to an airtight container and refrigerate. This salad stays fresh for up to 3 days, although the cucumbers may soften slightly. Be sure to give it a gentle stir before serving again.
Freezing
Freezing is not recommended for this salad because the texture of cucumbers and feta does not hold up well to freezing. The beets themselves can be frozen if roasted and cubed beforehand, but for best results, enjoy this salad fresh.
Reheating
This salad is best served cold or at room temperature. Since it is fresh and lightly dressed, reheating is not necessary and can compromise the crispness of the cucumbers and the creaminess of the feta.
FAQs
Can I use raw beets instead of roasted?
While raw beets can be used if thinly shaved, roasting the beets deepens their flavor, softens their texture, and adds a natural sweetness that really complements the feta and dill. For the best taste, roasting is highly recommended.
Is there a good substitute for dill if I can’t find fresh?
If fresh dill isn’t available, dried dill can be used but use it sparingly as it is more concentrated. Alternatively, fresh parsley or mint can provide a different but still fresh and herbaceous note.
Can this salad be made vegan?
Absolutely! Simply swap the feta cheese for a plant-based cheese or omit it altogether and add some toasted nuts or seeds for richness and texture. The roasted beets and fresh cucumbers will still shine beautifully.
What is the best type of cucumber for this salad?
English cucumbers or Persian cucumbers are ideal because they have fewer seeds and thinner skins, making them crisp and sweet without bitterness, perfect for salads like this one.
How do I keep the beets from bleeding color into the salad?
Roasting the beets properly and gently folding them in helps prevent excessive color bleeding. Also, using fresh and firm cucumbers creates a barrier to minimize color mixing, keeping your salad visually appealing.
Final Thoughts
This Beet Salad with Feta, Cucumbers, and Dill Recipe is one of those delightful dishes that feels like a special treat but is incredibly easy to prepare. Whether you’re looking for a healthy weeknight side or a fresh addition to your next gathering, this salad will charm your taste buds and your guests. Give it a try and enjoy the wonderful medley of textures and flavors that only fresh, thoughtfully combined ingredients can offer!
Print
Beet Salad with Feta, Cucumbers, and Dill Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing Beet Salad featuring roasted beets, crisp cucumbers, creamy feta cheese, and fragrant fresh dill, tossed in a light lemon and olive oil dressing. This salad is perfect as a healthy side dish or a light meal, combining earthy, tangy, and fresh flavors in each bite.
Ingredients
Salad Ingredients
- 2 cups roasted beets, cubed
- 1 cup cucumbers, sliced
- 1 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Scrub the beets thoroughly to remove any dirt. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast them in the oven for about 60 minutes, or until they are easily pierced with a fork, indicating they are tender.
- Prepare the Beets: Allow the roasted beets to cool enough to handle. Peel off the skins, which should come off easily after roasting. Chop the peeled beets into bite-sized cubes.
- Slice the Cucumbers: Thinly slice the cucumbers into rounds or half-moons depending on your preference, creating crisp, fresh bases for the salad.
- Combine Salad Ingredients: In a large mixing bowl, add the sliced cucumbers, crumbled feta cheese, and freshly chopped dill. Stir gently to combine these fresh elements evenly.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, salt, and pepper. This simple dressing will brighten and enhance the flavors of your salad.
- Toss the Salad: Drizzle the dressing over the cucumber, feta, and dill mixture. Toss gently to coat all the ingredients. Finally, carefully fold in the cubed roasted beets, taking care not to mash them, maintaining their appealing shape and texture.
Notes
- You can roast beets ahead of time and refrigerate them to save preparation time.
- If fresh dill is unavailable, dried dill can be used in smaller amounts, but fresh preserves the best flavor.
- This salad pairs well with grilled meats or can be served as a light vegetarian main course.
- Adjust the lemon and salt levels according to your taste preference.
