Name: Beet Salad with Feta, Cucumbers, and Dill Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mediterranean
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)

Jump to Recipe

If you’re craving a dish that’s as beautiful as it is delicious, Beet Salad with Feta, Cucumbers, and Dill is about to become your new obsession. Packed with juicy roasted beets, crisp cucumber slices, creamy feta, and a brilliant punch of fresh dill, this salad is truly a celebration of flavor, color, and texture. Whether served as a refreshing side or starring as the main attraction at your table, it’s light, satisfying, and guaranteed to impress anyone who takes a bite.

Beet Salad with Feta, Cucumbers, and Dill Recipe - Recipe Image

Ingredients You’ll Need

The magic of Beet Salad with Feta, Cucumbers, and Dill lies in its short and purposeful ingredient list. Each item plays a vital role, from the earthy sweetness of beets to the tangy hit of feta. Here’s what you’ll need, and why each is a must-have:

Beets: Earthy, sweet, and beautifully colorful; roasting or steaming brings out their natural sugars and tender texture.
Cucumber: Adds refreshing crunch and contrast that lightens up the hearty beets.
Feta cheese: Brings creamy, salty goodness that balances the sweetness of the beets and ties everything together.
Fresh dill: This fresh herb infuses loads of flavor and elevates the salad with its bright, aromatic notes.
Red wine vinegar or lemon juice: Provides a zesty kick that wakes up the salad—choose lemon for a sunnier flavor or vinegar for extra punch.
Olive oil: Gives your dressing a silky base and melds all the flavors harmoniously.
Salt and freshly cracked pepper: Essential for bringing out every ingredient’s best qualities—season boldly!
Honey or maple syrup (optional): Just a drizzle can beautifully offset the tang and bring gentle sweetness (especially if your beets are extra earthy).

How to Make Beet Salad with Feta, Cucumbers, and Dill

Step 1: Prep the Beets

Begin by cooking your beets; this step makes all the difference. You can roast them for a deep, caramelized flavor—just wrap each beet in foil and pop them in a 400°F oven for 45 to 60 minutes until fork-tender. If you’re short on time, simply peel and simmer them for about 30 minutes, then let cool. Once they’re cool enough to handle, peel off any skins and slice into good, bite-sized rounds or wedges.

Step 2: Slice the Cucumber

Next, grab your largest, crunchiest cucumber (English or Persian varieties are perfection) and slice it beautifully thin. A mandoline works wonders for this, creating perfect even slices, but a steady hand with a sharp knife does the trick. Thin slices ensure every forkful mingles with the beets and feta.

Step 3: Make the Dressing

Whip up a quick, super flavorful dressing by whisking together olive oil with red wine vinegar or lemon juice. If you love a little hint of sweetness, a teaspoon of honey or maple syrup blends seamlessly here. Season generously with salt and freshly cracked black pepper—taste and adjust until it sings.

Step 4: Assemble

In a large mixing bowl, gently combine your sliced beets, cucumber, and a generous shower of chopped fresh dill. Drizzle over the dressing, then softly toss everything together. Be gentle: you want to coat the vegetables without turning the beets into mush.

Step 5: Finish with Feta

Now comes the creamy, salty finish! Scatter the crumbled feta over the top and give one last, incredibly gentle toss—or, if you prefer, let the feta rest as a vibrant crown just before serving. The feta gets creamier as it mingles with the beets and dressing, so you can’t go wrong either way.

Step 6: Serve or Chill

You can serve your Beet Salad with Feta, Cucumbers, and Dill right away, but letting it chill in the fridge for 1 to 2 hours makes the flavors meld into something truly special. This also makes it party-perfect for prepping ahead.

How to Serve Beet Salad with Feta, Cucumbers, and Dill

Garnishes

For the finishing touch, I love sprinkling just a bit more fresh dill over the top, along with those inevitable extra crumbles of feta. A drizzle of extra virgin olive oil or a light zesting of lemon right before you serve can take this salad from lovely to next-level stunning!

Side Dishes

Beet Salad with Feta, Cucumbers, and Dill is a dream partner for almost any main. It pairs beautifully with grilled chicken, roast salmon, or a simple falafel wrap. Serve it alongside warm pita or crunchy seeded bread, and you have a meal that feels like a Mediterranean escape.

Creative Ways to Present

Try layering the salad components in clear glasses for an elegant starter, or arrange them artfully on a large platter for striking color contrast. If you’re feeling bold, tuck generous spoonfuls into pita bread with greens or serve atop a bed of baby arugula for a lunch-worthy bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Beet Salad with Feta, Cucumbers, and Dill keeps surprisingly well in the fridge. Store it in an airtight container, and it’ll be delicious for up to 2 days. The flavors deepen and become more harmonious over time, though the cucumbers may lose a bit of crunch.

Freezing

This salad is best enjoyed fresh, but if you must freeze, do so without the cucumbers and feta—they don’t retain their best texture after thawing. Instead, freeze just the cooked beets, then defrost and assemble the salad fresh.

Reheating

There’s really no need—or benefit—to reheating this salad. Beet Salad with Feta, Cucumbers, and Dill is meant to be consumed chilled or room temperature for that perfect balance of flavors and textures.

FAQs

Can I use pre-cooked or canned beets?

Absolutely! Pre-cooked or canned beets are a huge time-saver. Just drain and pat them dry, then slice and proceed with the rest of the recipe for Beet Salad with Feta, Cucumbers, and Dill.

What’s the best type of cucumber to use?

I recommend English or Persian cucumbers for their thin skins and fewer seeds, but any fresh, firm cucumber will be lovely. If the seeds are large, scoop them out before slicing.

Is this salad gluten-free?

Yes, Beet Salad with Feta, Cucumbers, and Dill is naturally gluten-free, making it an ideal choice for those avoiding wheat or gluten products.

Can I substitute another cheese for feta?

Sure! Goat cheese is a delicious alternative with a similarly creamy texture, or try ricotta salata for a slightly milder, firmer vibe.

Can I make this salad vegan?

Definitely. Simply omit the feta or use your favorite plant-based feta-style cheese, and opt for maple syrup instead of honey in the dressing to keep everything vegan-friendly.

Final Thoughts

There’s something truly magical about a bowl of Beet Salad with Feta, Cucumbers, and Dill—every bite offers a different dance of flavors and colors. I can’t wait for you to try it and make it your own. Serve it up at your next gathering or brighten up your weekly lunch; it’s a beautiful, delicious way to fall in love with veggies all over again!

Beet Salad with Feta, Cucumbers, and Dill Recipe

★★★★★

5.3 from 28 reviews

Author: Mariam
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Beet Salad with Feta, Cucumbers, and Dill is a refreshing and flavorful dish that combines earthy beets with tangy feta, crisp cucumbers, and aromatic dill. Perfect for a light lunch or as a side dish for a summer barbecue.

Ingredients

Scale

For the Salad:

4 medium beets, cooked and sliced (roasted or steamed)
1 large cucumber, thinly sliced
½ cup crumbled feta cheese
2 tablespoons fresh dill, chopped

For the Dressing:

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.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Salad
Method: Mixing, Tossing
Cuisine: Mediterranean