Name: Easy Beet Salad Recipe with Feta and Cucumbers
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 3–4 cooked beets (roasted or steamed, peeled and cubed); 1 large cucumber (thinly sliced or diced); 1/2 cup feta cheese, crumbled; 1/4 red onion, thinly sliced (optional); 2 tbsp olive oil; 1 tbsp lemon juice or red wine vinegar; 1/4 tsp salt; 1/4 tsp black pepper; Optional: 2 tbsp chopped fresh parsley, dill, or mint

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This Easy Beet Salad with Feta and Cucumbers is one of my favorite refreshing and vibrant dishes. It’s a simple mix of earthy roasted or steamed beets, crisp cucumbers, creamy feta, and a light tangy dressing. I love how the bold color and texture come together in every bite—making this salad as beautiful as it is delicious.

Why You’ll Love This Recipe

I love this recipe because it’s healthy, easy to prepare, and loaded with fresh flavor. The sweetness of the beets contrasts perfectly with the salty feta, while the cucumbers add a cool crunch. It’s perfect as a light lunch, a colorful side dish, or part of a Mediterranean-inspired spread. Plus, it holds up well in the fridge, so I often make it ahead. Easy Beet Salad Recipe with Feta and Cucumbers

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked beets (roasted or steamed, peeled and sliced or cubed)
Cucumbers (thinly sliced or diced)
Feta cheese (crumbled)
Red onion (optional, thinly sliced)
Olive oil
Lemon juice or red wine vinegar
Salt
Black pepper
Fresh herbs (like parsley, dill, or mint – optional)

Directions

I start by prepping the beets—either using pre-cooked ones or roasting them myself, then peeling and slicing into bite-sized pieces.
I slice the cucumbers and red onion, then toss them in a bowl with the beets.
I whisk together olive oil, lemon juice or vinegar, salt, and pepper to make a quick vinaigrette.
I pour the dressing over the salad and gently mix to coat.
I top everything with crumbled feta and fresh herbs before serving.

Servings and timing

This recipe serves 4 as a side dish.
Prep time: 15 minutes
Cook time: 0 (if using pre-cooked beets)
Total time: Around 15 minutes

Variations

Sometimes I add arugula or spinach to make it more of a leafy salad. I’ve also swapped the lemon juice for balsamic vinegar for a richer flavor. For a nutty crunch, I sprinkle in toasted walnuts or pine nuts. When I want to make it heartier, I add cooked quinoa or chickpeas.

storage/reheating

I store the salad in an airtight container in the fridge for up to 3 days. The beets may color the other ingredients over time, but the flavor stays fresh. I don’t reheat this salad—it’s best enjoyed cold or at room temperature. Easy Beet Salad Recipe with Feta and Cucumbers

FAQs

Can I use canned or vacuum-packed beets?

Yes. I often use vacuum-packed or canned beets for convenience. Just drain and rinse if needed before using.

What type of cucumber is best?

I like using English cucumbers or Persian cucumbers because they have fewer seeds and a crisp texture.

Can I make this ahead?

Yes. I make it a few hours in advance and keep it chilled. I add the feta and herbs just before serving so they stay fresh.

What can I serve with this salad?

I pair it with grilled chicken, fish, or falafel. It also works great with pita bread and hummus on the side.

Is this salad good for meal prep?

Absolutely. It keeps well in the fridge, and the flavors actually improve after a few hours as they meld together.

Conclusion

Easy Beet Salad with Feta and Cucumbers is one of my favorite ways to enjoy a colorful, fresh, and satisfying dish that comes together in minutes. It’s a perfect mix of sweet, salty, and tangy, with textures that keep every bite interesting. Whether I serve it as a side or enjoy it as a light meal, it’s always a refreshing option I go back to again and again.