why make this recipe
This beet salad is bright, fresh, and easy. It uses simple ingredients and comes together fast. You get sweet roasted beets, cool cucumbers, salty feta, and fresh dill in one bowl. It works as a side or a light lunch.
introduction
This Beet Salad with Feta, Cucumbers, and Dill is colorful and healthy. It tastes fresh and keeps well for a day or two. If you want a simple dessert to go with it, try an easy apple and raisin cake recipe that pairs well with light meals.
how to make Beet Salad with Feta, Cucumbers, and Dill
Roast the beets, cool and peel them, then slice. Mix cucumbers, feta, and dill in a bowl. Make a small vinaigrette with olive oil, lemon juice, salt, and pepper. Toss everything together and chill or serve at room temperature.
Ingredients :
- beets
- cucumbers
- feta cheese
- fresh dill
- olives oil
- lemon juice
- salt
- pepper
Directions :
- Roast the beets in the oven until tender. Let them cool, then peel and slice them.
- In a bowl, combine sliced cucumbers, crumbled feta, and chopped dill.
- In a small jar, mix olive oil, lemon juice, salt, and pepper to make a vinaigrette.
- Toss the roasted beets with the cucumber mixture and drizzle the vinaigrette over the top.
- Serve chilled or at room temperature as a side dish or light lunch.
how to serve Beet Salad with Feta, Cucumbers, and Dill
Serve the salad chilled or at room temperature. Put it on a plate next to grilled chicken or fish. You can also serve it on a bed of greens for a fuller meal. Garnish with extra dill or a few whole cucumber slices.
how to store Beet Salad with Feta, Cucumbers, and Dill
Keep the salad in an airtight container in the fridge. It stays good for 2 days. If you plan to keep it longer, store the dressing separately and add just before serving.
tips to make Beet Salad with Feta, Cucumbers, and Dill
- Roast beets wrapped in foil to keep them moist.
- Cool beets before peeling to make the skins come off easily.
- Chop dill small so it spreads flavor well.
- Taste the vinaigrette and adjust salt or lemon to your liking.
variation (if any)
- Add olives or red onion for more flavor.
- Swap feta for goat cheese for a creamier taste.
- Use roasted golden beets for a milder color and flavor.
- Add a handful of toasted walnuts for crunch.
FAQs
Q: Can I use canned or pre-cooked beets?
A: Yes. Drain and slice them, then skip the roasting step.
Q: How long does the salad last?
A: Up to 2 days in the fridge when kept in an airtight container.
Q: Can I make this ahead?
A: Yes. Roast and cool beets in advance. Mix cucumbers and feta just before serving for best texture.
Q: Is there a dairy-free option?
A: Yes. Leave out the feta or use a dairy-free cheese alternative.
Q: Can I add herbs other than dill?
A: Yes. Parsley or mint work well if you want a different flavor.
Beet Salad with Feta, Cucumbers, and Dill
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A colorful and healthy beet salad featuring sweet roasted beets, cool cucumbers, salty feta, and fresh dill. Perfect as a side or a light lunch.
Ingredients
- 4 medium beets
- 1 cucumber, sliced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt, to taste
- Pepper, to taste
Instructions
- Roast the beets in the oven until tender. Let them cool, then peel and slice them.
- In a bowl, combine sliced cucumbers, crumbled feta, and chopped dill.
- In a small jar, mix olive oil, lemon juice, salt, and pepper to make a vinaigrette.
- Toss the roasted beets with the cucumber mixture and drizzle the vinaigrette over the top.
- Serve chilled or at room temperature as a side dish or light lunch.
Notes
Roast beets wrapped in foil to keep them moist. Store in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
