There’s something magical about simple, honest ingredients coming together in one bowl—and this Beet Salad with Feta, Cucumbers, and Dill captures that perfectly. It’s the kind of recipe I return to again and again because it never fails to impress. Whether you’re serving it as a refreshing side, a light lunch, or introducing someone to the beauty of beets, this salad delivers with every bite.
Why You’ll Love This Salad
- Easy and approachable with everyday ingredients
- Versatile: great for lunch, picnics, potlucks, or dinner sides
- Make-ahead friendly: tastes even better after chilling
- Naturally gluten-free and vegetarian
- Colorful and crowd-pleasing
What It Tastes Like
Each bite is a flavorful harmony of sweet, earthy beets, crisp cucumber, creamy feta, and fresh dill. The light vinaigrette adds a gentle tang that brings all the ingredients together, while a hint of optional sweetness balances the acidity. It’s bright, clean, and anything but boring.
Ingredients
- 4 medium beets, cooked and sliced (roasted or steamed)
- 1 large cucumber, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 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
How to Make It
- Cook the Beets: Roast at 400°F for 45–60 minutes wrapped in foil, or steam for 30 minutes until fork-tender. Cool, peel, and slice.
- Prep the Cucumber: Thinly slice with a sharp knife or mandoline.
- Make the Dressing: In a small bowl, whisk olive oil, vinegar or lemon juice, and optional honey or syrup. Season with salt and pepper.
- Assemble: In a large mixing bowl, combine sliced beets, cucumber, and dill. Drizzle with dressing and gently toss.
- Add the Feta: Sprinkle feta over the top or gently fold it in.
- Chill or Serve: Serve immediately, or chill for 1–2 hours for enhanced flavor.
Recipe Tips
- Roast beets ahead of time for faster assembly.
- Use gloves to avoid staining your hands while peeling beets.
- Add feta just before serving to keep it from turning pink.
- Let the salad sit 15–30 minutes for flavors to meld.
- A mandoline ensures even, elegant cucumber slices.
Variations & Substitutions
- Cheese: Substitute with goat cheese or dairy-free feta.
- Herbs: Try fresh mint, parsley, or tarragon.
- Add-ins: Include red onion, arugula, avocado, shredded carrot, or toasted nuts.
- Dressing Swaps: Use balsamic vinegar, citrus juice, or a yogurt-based dressing.
- Protein: Add grilled chicken, chickpeas, or hard-boiled eggs.
- Beets: Use golden or Chioggia beets for variety.
Storage
- Refrigerate in an airtight container for up to 3 days.
- Keep dressing separate for best texture if prepping ahead.
- Not freezer-friendly due to high water content in veggies.
- Revive leftovers with a splash of vinegar or lemon before serving.
Frequently Asked Questions
Can I use pre-cooked beets? Yes, just make sure they’re plain and unsweetened.
What cucumber works best? English or Persian cucumbers for less water and more crunch.
Can I use dried dill? Use 1 teaspoon if you don’t have fresh, but fresh is preferred.
How far ahead can I make it? Up to 24 hours. Flavors deepen with time.
Final Thoughts
This Beet Salad with Feta, Cucumbers, and Dill is proof that fresh, wholesome ingredients don’t need much fuss to shine. It’s a colorful, flavorful dish that always feels special yet takes minimal effort. Whether for a weekday lunch or a dinner party side, it’s a keeper.
If you try it, be sure to share your version or leave a review—I can’t wait to hear what you think!