Name: Beet Salad with Feta and Cucumber: A Fresh Summer Favorite Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 3 medium beets, roasted and diced; 2 Persian cucumbers, thinly sliced; 1/2 cup feta cheese, crumbled; 2 tbsp olive oil; 1 tbsp red apple vinegar or lemon juice; 1 tsp Dijon mustard; 1 tsp honey; Salt and pepper to taste; Fresh dill or mint for garnish

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Introduction

This Beet Salad with Feta and Cucumber is a vibrant and refreshing dish perfect for warm days. Combining earthy beets, crisp cucumbers, and tangy feta, it’s both nutritious and full of flavor. A simple dressing brings it all together for a delightful summer favorite.

A white bowl filled with a fresh salad showing three main layers: the bottom layer has deep purple beet slices with a smooth texture, middle layer has bright green cucumber slices with a slightly glossy look, and thin strips of light purple red onions mixed in, and the top layer is sprinkled with soft, crumbly white cheese. There are dark green dill leaves spread throughout the salad, adding a touch of fine texture. A golden spoon rests inside the bowl on a white marbled surface. In the background, a blurred bottle and a white ribbed cup are visible, adding depth to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium beets, roasted and diced
2 Persian cucumbers, thinly sliced
1/2 cup feta cheese, crumbled
2 tbsp olive oil
1 tbsp red apple vinegar or lemon juice
1 tsp Dijon mustard
1 tsp honey
Salt and pepper to taste
Fresh dill or mint for garnish

Instructions

Step 1: Roast or boil the beets until tender. Let them cool slightly, then peel and dice into bite-sized pieces.
Step 2: Sprinkle salt over the sliced cucumbers and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
Step 3: In a mixing bowl, whisk together olive oil, red apple vinegar or lemon juice, Dijon mustard, and honey until well combined.
Step 4: In a large bowl, gently toss the roasted beets, prepared cucumbers, and crumbled feta cheese together.
Step 5: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Step 6: Garnish with fresh dill or mint leaves before serving to add a burst of fresh flavor.

Tips & Variations

For a nuttier flavor, try adding toasted walnuts or pecans to the salad.
If Persian cucumbers aren’t available, English cucumbers are a great substitute.
Roasting the beets enhances their natural sweetness, but boiling is a quicker method.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the feta cheese fresh and prevent the cucumbers from getting soggy, consider storing the dressing separately and tossing just before serving. Leftovers can be enjoyed chilled or at room temperature.

How to Serve

The dish is a salad served on a white plate with a thin gold rim, placed on a white marbled surface. The salad has three main visible layers: the bottom layer consists of dark red beet slices arranged around the plate, the middle layer contains several pale green cucumber slices spread evenly, and the top layer is made of small white crumbles of cheese scattered throughout. On top, there are fresh green dill sprigs and some thinly sliced radishes adding a touch of light pink and white. The background shows a blurred kitchen setting with dark cabinets and warm lighting. 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?

Raw beets are quite firm and earthy; roasting or boiling softens them and brings out their natural sweetness, which is key for the salad’s flavor and texture.

What can I substitute for feta cheese?

If you prefer a dairy-free option, try crumbled firm tofu or a vegan cheese alternative. Goat cheese also pairs beautifully with beets and cucumbers if you want a milder cheese.