Beet Salad with Feta, Cucumbers, and Dill Recipe
This vibrant Beet Salad with Feta, Cucumbers, and Dill is a quick and refreshing Mediterranean-inspired side dish bursting with sweet roasted beets, crisp cucumbers, tangy feta cheese, and fresh dill. The zesty lemon and olive oil dressing ties all the flavors together in just 10 minutes, making it an effortless and nutritious addition to any meal.
- 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
Dressing
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
Salad
- 2 cups roasted or canned beets, cut into roughly 1/2 inch pieces (about 2 large beets)
- 1 medium cucumber, seeded, halved, and thinly sliced
- 4 oz. feta cheese, crumbled
- 1/4 cup fresh dill, roughly chopped
Instructions
- Prepare the dressing: In a small bowl or measuring cup, whisk together 1 tablespoon lemon juice and 1/2 teaspoon kosher salt until the salt dissolves. Gradually drizzle in 3 tablespoons extra-virgin olive oil while whisking continuously to fully emulsify the dressing.
- Dress the beets: Place the roughly chopped beets into a large mixing bowl. Add half of the dressing and toss gently to coat. Let the beets marinate while you prepare the other ingredients to allow flavors to meld.
- Combine salad ingredients: Just before serving, add the thinly sliced cucumber, crumbled feta cheese, chopped fresh dill, and the remaining dressing to the bowl with beets. Toss everything gently to evenly combine and distribute flavors.
Notes
- You can reserve a small portion of each ingredient to top the salad for visual contrast and to avoid the entire salad turning bright pink (especially when using red beets).
- Red wine vinegar or balsamic vinegar can be used instead of lemon juice if you prefer a different tangy flavor.
- Using canned beets is a convenient shortcut that saves time if you do not have roasted beets prepared.
