introduction
This beet salad mixes sweet roasted beets, crisp cucumber, salty feta, and fresh dill. It tastes bright and clean. If you want a simple dessert to serve after this salad, try the apple and raisin cake recipe for a sweet finish.
why make this recipe
Make this salad because it is quick, healthy, and full of flavor. It uses few ingredients. You can make it fast for lunch, a side dish, or a picnic.
how to make Beet Salad with Feta, Cucumbers, and Dill
Toss the cooked beets with cucumber, feta, and dill. Whisk the oil, vinegar, salt, and pepper. Pour the dressing over the salad. Gently mix to coat all pieces. Chill a little if you want it cold.
Ingredients :
3 medium beets, roasted and diced, 1 cucumber, diced, 1/2 cup feta cheese, crumbled, 2 tablespoons fresh dill, chopped, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, Salt and pepper to taste
Directions :
- In a large bowl, combine the roasted beets, cucumber, feta cheese, and dill.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
how to serve Beet Salad with Feta, Cucumbers, and Dill
Serve it on a plate or in a bowl. It goes well with grilled chicken, fish, or bread. You can place it on a bed of lettuce for a fuller salad plate.
how to store Beet Salad with Feta, Cucumbers, and Dill
Store in an airtight container in the fridge. Eat within 2–3 days for best texture. The cucumber gets softer over time, so eat it sooner for crispness.
tips to make Beet Salad with Feta, Cucumbers, and Dill
- Roast beets until tender for the best flavor.
- Cool beets before dicing to keep them firm.
- Use good olive oil and fresh dill for bright taste.
- Taste the dressing and add a little more vinegar or salt if needed.
- Toss gently so the feta does not break up too much.
variation (if any)
- Add a handful of chopped walnuts for crunch.
- Swap dill for parsley or mint for a different herb note.
- Use goat cheese instead of feta for a creamier bite.
- Add a squeeze of lemon for extra brightness.
FAQs
Q: Can I use raw beets?
A: You can shred raw beets, but they are firmer and have a different texture. Roasted beets give a sweeter, softer bite.
Q: Can I make this ahead?
A: Yes, you can make it a few hours ahead. Keep it cold and eat within 2–3 days. The cucumber may soften over time.
Q: Is this salad vegan if I skip the feta?
A: Yes. Remove the feta or use a vegan cheese to make it vegan. Add nuts for more protein.
Q: How do I roast beets quickly?
A: Wrap beets in foil and roast at 400°F (200°C) for 40–60 minutes until tender. Let cool, then peel and dice.
Beet Salad with Feta, Cucumbers, and Dill
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No cooking required after roasting beets
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This refreshing beet salad combines sweet roasted beets, crisp cucumber, salty feta, and fresh dill for a quick, healthy dish.
Ingredients
- 3 medium beets, roasted and diced
- 1 cucumber, diced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the roasted beets, cucumber, feta cheese, and dill.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
For best texture, eat within 2–3 days. The cucumber may soften over time.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
