Beet Salad with Feta, Cucumbers & Dill – Fresh, Tangy & Beautifully Balanced!
This Beet Salad with Feta, Cucumbers & Dill is a fresh, tangy, and beautifully balanced dish. It combines the natural sweetness of roasted beets, the creamy tang of feta cheese, the crispness of cucumbers, and the aromatic freshness of dill. Perfect as a side dish, light lunch, or colorful addition to any meal, it’s easy to prepare, versatile, and visually stunning.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Ingredients
Scale
- 4 medium-sized cooked beets, peeled and diced
- 1 large cucumber, diced
- 150g feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon honey or mustard for extra dressing flavor
Instructions
- Wash beets thoroughly, trim ends, and wrap individually in aluminum foil. Roast at 200°C (400°F) for 45–60 minutes until tender. Cool completely.
- Peel roasted beets and cut into 1–2 cm cubes.
- Wash and dice cucumber into similar-sized pieces.
- In a small bowl, whisk olive oil, lemon juice, salt, and pepper. Add honey or mustard if desired.
- In a large bowl, combine beets, cucumbers, and crumbled feta. Sprinkle chopped dill over the top.
- Drizzle dressing over salad and gently fold until ingredients are evenly coated.
- Taste and adjust seasoning with extra lemon juice or salt if needed.
- Chill for 15–20 minutes before serving for best flavor.
- Serve garnished with additional dill if desired.
Notes
Pre-cooked or store-bought roasted beets can save time.
Optional additions: arugula, spinach, roasted nuts for extra texture.
Keeps fresh up to 2 days in the refrigerator.