Beet Salad with Feta, Cucumbers, and Dill Recipe
This refreshing Beet Salad with Feta, Cucumbers, and Dill is a delightful combination of earthy beets, crisp cucumbers, tangy feta cheese, and aromatic dill, all tossed in a simple yet flavorful dressing. Perfect as a side dish or a light meal.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
4 medium beets, cooked and sliced (roasted or steamed)
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 cracked pepper, to taste
Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)
Instructions
- Prep the Beets: If you’re roasting, wrap each beet in foil and roast at 400°F for 45–60 minutes until fork-tender. Cool, peel, and slice. If steaming, simmer peeled beets for about 30 minutes.
- Slice the Cucumber: Use a mandoline or sharp knife for thin, even slices.
- Make the Dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, and optional honey/maple syrup. Season with salt and pepper.
- Assemble: In a large mixing bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with dressing and gently toss.
- Finish with Feta: Top with crumbled feta and give one last gentle toss or leave as a garnish.
- Serve or Chill: Serve immediately or refrigerate for 1–2 hours to let flavors develop.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Beet salad, Feta salad, Cucumber salad, Dill salad, Side dish, Vegetarian salad
