Beet Feta Salad with Cucumber and Dill Recipe
A vibrant and refreshing Beet Salad featuring tender roasted or canned beets, crisp cucumbers, tangy feta cheese, and fragrant fresh dill, all tossed in a zesty lemon and olive oil dressing. Perfect as a light lunch or a colorful side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 2 cups roasted or canned beets, cut into roughly 1/2-inch pieces
- 1 medium cucumber, seeded and thinly sliced
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh dill, roughly chopped
Dressing
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
Instructions
- Prepare Dressing: In a small bowl or measuring cup, whisk together 1 tablespoon of lemon juice and 1/2 teaspoon of kosher salt until the salt dissolves. Gradually drizzle in 3 tablespoons of extra-virgin olive oil, whisking continuously to create a smooth, emulsified dressing.
- Toss Beets: Place 2 cups of sliced beets in a large bowl. Drizzle in half of the dressing and mix gently to coat the beets evenly. Let the beets marinate in the dressing for a few minutes to absorb the flavors while you prepare the remaining ingredients.
- Combine & Serve: Just before serving, add the thinly sliced cucumber, crumbled feta cheese, and chopped fresh dill to the bowl with the beets. Pour in the remaining dressing and toss gently to combine all the ingredients thoroughly. Serve immediately for best freshness and flavor.
Notes
- Using roasted beets adds more depth of flavor, but canned beets are a convenient alternative.
- For a vegan version, substitute feta cheese with a plant-based cheese or omit entirely.
- Beets can stain surfaces and clothes, so handle with care.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Adjust salt according to your taste preference or dietary restrictions.
