Vibrant Beet Salad with Feta and Cucumbers Recipe

Introduction

This vibrant beet salad combines tender roasted beets, crisp cucumbers, and creamy feta for a fresh and flavorful dish. Brightened with fresh herbs and a tangy dressing, it’s a perfect light meal or side.

Ingredients

• 4 medium beets (roasted or steamed until tender)
• 1 large cucumber (use English or Persian, seedless)
• 1 cup feta cheese (crumbled fresh)
• 1/4 cup fresh dill (can be replaced with mint or parsley)
• 2 tablespoons red wine vinegar or lemon juice
• 4 tablespoons olive oil
• Salt to taste
• Pepper to taste (freshly cracked black pepper recommended)
• 1 teaspoon honey or maple syrup (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 60 minutes, or until tender. Let cool, then peel and dice into bite-sized pieces.
2. Step 2: Wash and slice the cucumber into bite-sized pieces. No need to peel if using English or Persian cucumbers. Place the cucumber pieces in a large bowl.
3. Step 3: In a small bowl, whisk together the red wine vinegar or lemon juice with olive oil. Add salt, pepper, and honey or maple syrup if using. Mix until well combined.
4. Step 4: Add the diced beets, crumbled feta, and chopped dill to the bowl with cucumbers. Drizzle the dressing over the salad and toss gently to combine.
5. Step 5: Garnish with extra dill sprigs if desired. Serve immediately, or refrigerate to allow the flavors to meld before serving.

Tips & Variations

• For a different herb flavor, substitute dill with fresh mint or parsley.
• Try adding toasted walnuts or pecans for extra crunch.
• If short on time, you can steam the beets instead of roasting to speed up preparation.
• Use honey or maple syrup sparingly to balance acidity, or omit for a more tangy salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop nicely after chilling. When ready to serve, toss gently to recombine. This salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or pre-cooked beets for this salad?

Yes, canned or pre-cooked beets can be used to save time. Just rinse and drain them well before dicing and adding to the salad.

What if I don’t have fresh dill?

If fresh dill isn’t available, fresh mint or parsley make excellent substitutes that offer a delightful variation in flavor.

Vibrant Beet Salad with Feta and Cucumbers Recipe

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★★★★★

4.9 from 54 reviews

A vibrant and refreshing beet salad combining roasted tender beets with crisp cucumbers, creamy feta cheese, and a zesty olive oil and red wine vinegar dressing, enhanced with fresh dill and a hint of sweetness. Perfect as a light side or a healthy snack.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4 medium beets (roasted or steamed until tender)
• 1 large cucumber (English or Persian, seedless)

Dressing

• 2 tablespoons red wine vinegar or lemon juice
• 4 tablespoons olive oil
• 1 teaspoon honey or maple syrup (optional)
• Salt, to taste
• Freshly cracked black pepper, to taste

Other

• 1 cup feta cheese (crumbled fresh)
• 1/4 cup fresh dill (can replace with mint or parsley)

Instructions

1. Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 60 minutes, or until you can easily pierce them with a fork indicating they are tender. Once done, let them cool, then peel off the skins and dice into bite-sized pieces.
2. Prepare the Cucumbers: Wash the cucumber thoroughly and slice into bite-sized pieces. There’s no need to peel if you are using English or Persian cucumbers. Place the cucumber slices into a large mixing bowl.
3. Make the Dressing: In a small bowl, whisk together red wine vinegar or lemon juice with olive oil. Add salt, freshly cracked black pepper, and honey or maple syrup if using. Mix until well combined to create a tangy and balanced dressing.
4. Combine Ingredients: Add the diced beets, crumbled feta cheese, and chopped fresh dill to the bowl with cucumbers. Drizzle the prepared dressing on top.
5. Toss and Serve: Gently toss all the ingredients together to evenly coat with the dressing. Garnish with extra dill sprigs if desired. Serve immediately for the freshest flavor or refrigerate for a short time to allow the flavors to meld together.

Notes

• Beets can also be steamed instead of roasted for a quicker cooking method.
• Use fresh herbs like mint or parsley as alternatives to dill for a different flavor twist.
• Honey or maple syrup in the dressing is optional but helps balance the acidity if desired.
• English or Persian cucumbers are preferred for their mild flavor and lack of seeds, but regular cucumbers can be used with peeling and seeding.
• Leftovers keep well refrigerated for up to 2 days, but the feta may soften over time.

Keywords: beet salad, feta cheese, cucumber salad, roasted beets, fresh dill, Mediterranean salad, healthy salad recipe