There’s something truly special about simple, fresh ingredients coming together in a bowl—and this Beet Salad with Feta, Cucumbers, and Dill is exactly that kind of magic. Tangy, creamy, and crisp, it’s a perfect light meal or side that feels both refreshing and satisfying. Whether you’re a beet lover or trying to convert a skeptic, this salad is a winner every time.

Why You’ll Love It
- Versatile: Great as a light lunch, picnic side, or paired with grilled meats and fish.
- Make-Ahead Friendly: Flavors deepen if you let it chill.
- Naturally Gluten-Free & Vegetarian: Ideal for all kinds of diets.
- Simple Ingredients: Easy to find, pantry-friendly staples.
- Colorful & Crowd-Pleasing: A vibrant, beautiful addition to any meal.
What It Tastes Like
This salad blends the earthy sweetness of roasted beets with crunchy cucumber, creamy salty feta, and fresh, bright dill. A tangy vinaigrette brings it all together with a balanced bite.
Ingredients
- 4 medium beets, cooked (roasted or steamed) and sliced
- 1 large cucumber, thinly sliced
- ½ cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 1 tablespoon red wine vinegar or lemon juice
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon honey or maple syrup for a touch of sweetness
Instructions
- Prepare Beets: Roast wrapped beets at 400°F for 45–60 minutes until tender, or steam peeled beets for 30 minutes. Cool, peel, and slice.
- Slice Cucumber: Use a mandoline or sharp knife for thin, even slices.
- Make Dressing: Whisk together olive oil, vinegar (or lemon juice), optional honey, salt, and pepper.
- Assemble Salad: In a large bowl, combine beets, cucumber, and dill. Drizzle dressing over and toss gently.
- Add Feta: Sprinkle crumbled feta on top and toss lightly or leave as garnish.
- Serve or Chill: Serve immediately or refrigerate for 1–2 hours to let flavors meld.
Tips & Variations
- Use store-bought pre-cooked beets for quicker prep.
- Add thinly sliced red onion, toasted nuts, or baby greens for extra texture.
- Swap feta for goat cheese, ricotta salata, or a dairy-free alternative.
- Try fresh mint or parsley in place of dill for a different herbal note.
- Let the salad sit for 15–30 minutes before serving to deepen flavor.
- Use gloves when peeling beets to avoid staining your hands.
Serving Suggestions
Pairs wonderfully with grilled chicken, salmon, falafel wraps, or alongside Mediterranean mezze platters.
Storage
Store in an airtight container in the fridge for up to 3 days. Keep dressing separate if prepping ahead to maintain crispness. Avoid freezing.
Nutrition (per serving, approx.)
- Calories: 180
- Protein: 5g
- Fat: 11g
- Carbohydrates: 14g
- Fiber: 3g
- Sugar: 7g
- Sodium: 320mg
Enjoy this vibrant, nourishing beet salad any time of year—it’s simplicity and flavor in perfect harmony. If you try it, share your thoughts or photos!