Name: Vibrant Beet Feta Salad with Cucumber and Dill Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 tbsp fresh lemon juice; 1/2 tsp kosher salt; 3 tbsp extra-virgin olive oil; 2 cups roasted or canned beets, diced (from about 2 large beets); 1 medium cucumber, seeded, halved, and thinly sliced; 4 oz feta, crumbled; 1/4 cup chopped fresh dill

Jump to Recipe

Introduction

This vibrant beet feta salad combines sweet, earthy beets with crisp cucumber and tangy feta cheese, all brightened by a fresh lemon-dill dressing. It’s a colorful, refreshing dish perfect as a light lunch or a side for any meal.

A close-up view of a white bowl filled with a fresh salad composed of three main layers: the base layer has thick, round slices of green cucumber with a smooth skin and moist texture; the middle layer contains deep red triangular chunks of beetroot with a slightly shiny surface; the top layer is scattered with irregular small white chunks of creamy feta cheese sprinkled with black pepper, along with green dill sprigs adding a delicate touch. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp fresh lemon juice
1/2 tsp kosher salt
3 tbsp extra-virgin olive oil
2 cups roasted or canned beets, diced (from about 2 large beets)
1 medium cucumber, seeded, halved, and thinly sliced
4 oz feta, crumbled
1/4 cup chopped fresh dill

Instructions

Step 1: In a small bowl or measuring cup, whisk together the fresh lemon juice and kosher salt until the salt is dissolved. Gradually drizzle in the extra-virgin olive oil while whisking constantly to create a smooth dressing. Taste and adjust salt or lemon juice as needed.
Step 2: Place the diced beets in a large bowl. Pour in half of the lemon vinaigrette and toss to coat evenly. Let the beets marinate while preparing the rest.
Step 3: Just before serving, add the sliced cucumber, crumbled feta, chopped dill, and the remaining vinaigrette to the beets. Gently toss until combined, being careful to keep the feta chunky and prevent the salad from turning pink.

Tips & Variations

Roasting fresh beets enhances their natural sweetness—wrap them in foil and roast at 400°F (200°C) for about 45 minutes, then peel and dice.
For a nuttier flavor, sprinkle toasted walnuts or pistachios on top before serving.
Substitute fresh mint for dill to give the salad a brighter, cooler taste.
Use Greek yogurt in place of some of the olive oil for a creamier dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the feta from absorbing too much beet color, consider adding it fresh each time you serve. If the salad releases too much liquid after resting, drain the excess before serving. Serve chilled or at room temperature.

How to Serve

The image shows two clear glass bowls filled with a colorful salad on a white marbled surface. Each bowl contains layered pieces of dark red beetroot chunks, bright green cucumber slices with skin, crumbled white cheese scattered on top, and small black olive pieces mixed throughout. A woman's hand is reaching into one bowl with a silver fork, and a small glass bowl with fresh green herbs is placed nearby. A white cloth with red stripes lies under the bowls, adding a soft background texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of roasted or canned?

Raw beets are quite firm and earthy in flavor, which may overpower the salad. Roasting or using canned beets softens them and brings out their natural sweetness, making them a better choice.

How do I prevent the feta cheese from turning pink?

Gently toss the salad at the end, adding feta last. This helps keep the cheese in larger pieces and reduces contact with beet juice, preventing it from turning pink.