Vibrantly Easy Beet Salad Recipe

Introduction

This Vibrantly Easy Beet Salad is a fresh and colorful dish that combines earthy roasted beets with crisp cucumber and tangy feta. It’s a simple, healthy salad perfect for any season, packed with bright flavors and a hint of sweetness from the dressing.

Ingredients

• 2 cups roasted beets
• 1 cup cucumber, thinly sliced
• 1 cup crumbled feta cheese
• 2 tablespoons fresh dill
• 2 tablespoons red wine vinegar or lemon juice
• 3 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon honey or maple syrup (optional)

Instructions

1. Step 1: Prep the beets by roasting them wrapped in foil at 400°F for 45–60 minutes, or steaming for about 30 minutes until tender. Once cooled, peel and slice into bite-sized pieces.
2. Step 2: Slice the cucumber thinly using a mandoline or sharp knife for even, crisp slices.
3. Step 3: In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, and optional honey or maple syrup. Season with salt and black pepper to taste.
4. Step 4: In a large bowl, gently mix the roasted beets, cucumber, and fresh dill. Drizzle the dressing over and toss lightly to coat.
5. Step 5: Sprinkle the crumbled feta cheese on top. You may toss lightly or leave it as a garnish to highlight the salad’s colors.
6. Step 6: Serve the salad immediately, or chill it in the refrigerator for 1–2 hours to allow the flavors to meld perfectly.

Tips & Variations

• For extra texture, add toasted walnuts or pecans.
• Swap fresh dill for parsley or mint for a different herbal note.
• Try adding a splash of balsamic vinegar for a richer dressing.
• Use golden beets for a sweeter, milder flavor and vibrant color contrast.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors will deepen over time, but the cucumber may soften. To refresh, toss gently before serving. Serve chilled or at room temperature for best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of roasted?

Raw beets can be used if finely shredded or thinly sliced, but roasting enhances their natural sweetness and softens their texture, making the salad more enjoyable.

Is there a vegan option for this salad?

Yes, simply omit the feta cheese or substitute it with a plant-based cheese alternative for a vegan-friendly version.

Vibrantly Easy Beet Salad Recipe

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★★★★★

4.6 from 67 reviews

A vibrant and easy-to-make beet salad featuring roasted beets, crunchy cucumber, tangy feta, and a fresh dill dressing. Perfect as a refreshing side dish or light lunch with a balance of earthy, tangy, and sweet flavors.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups roasted beets
• 1 cup cucumber, thinly sliced

Dressing

• 2 tablespoons red wine vinegar or lemon juice
• 3 tablespoons olive oil
• 1 tablespoon honey or maple syrup (optional)
• Salt, to taste
• Black pepper, to taste

Other Ingredients

• 1 cup crumbled feta cheese
• 2 tablespoons fresh dill

Instructions

1. Prep the Beets: Roast the beets wrapped in foil at 400°F (204°C) for 45–60 minutes until tender, or steam for about 30 minutes. Once cooled, peel and slice into bite-sized pieces.
2. Slice the Cucumber: Using a mandoline or sharp knife, cut the cucumber into thin, even slices to add a crisp texture to the salad.
3. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, and optional honey or maple syrup. Season generously with salt and black pepper to taste.
4. Assemble Salad: In a large bowl, gently mix the sliced beets, cucumber, and fresh dill. Drizzle the dressing over the top and toss gently to coat the ingredients evenly.
5. Finish with Feta: Sprinkle crumbled feta cheese on top of the salad. You may lightly toss again or leave the feta as a garnish for a colorful presentation.
6. Serve or Chill: Serve immediately, or refrigerate for 1 to 2 hours to allow flavors to meld and develop further before serving.

Notes

• To roast beets quickly, pierce foil and add a splash of water before wrapping.
• If fresh dill is unavailable, substitute with fresh parsley or mint for a different flavor note.
• The honey or maple syrup in the dressing is optional, but it balances the acidity and complements the earthiness of beets.
• This salad can be prepped ahead and refrigerated for up to 2 days.
• Omit feta cheese to make the recipe vegetarian-friendly or substitute with vegan cheese for a vegan version.

Keywords: beet salad, roasted beet salad, Mediterranean salad, easy beet salad, feta cheese salad, cucumber beet salad, healthy salad recipe