Let’s talk about the humble beet. Often overlooked and misunderstood, this root veggie gets a vibrant makeover in my Beet Salad with Feta, Cucumbers, and Dill. It’s cool, it’s crisp, it’s loaded with flavor, and yes—it might just make you a beet believer. This refreshing salad is a delightful way to enjoy a vegetarian beet recipe that actually excites your taste buds.

Perfect for summer lunches, picnic spreads, or nights when you just want something light but satisfying, this dish combines the earthy sweetness of beets, the crunch of cucumber, and the creamy tang of feta. And don’t even get me started on the fresh dill—it’s like the icing on the veggie cake.

Why You’ll Love This Beet Salad with Feta

It’s a fresh dill salad that tastes as vibrant as it looks.
Easy to make ahead and perfect for meal prep.
Features the unbeatable combo of creamy feta and crunchy cucumber.
A refreshing twist on your usual cucumber salad.

Ingredients You’ll Need

4 medium beets (roasted or steamed), sliced
1 large cucumber, thinly sliced
1/2 cup crumbled feta cheese
2 tbsp fresh dill, chopped
1 tbsp red wine vinegar or lemon juice
2 tbsp olive oil
Salt and freshly cracked pepper, to taste
Optional: 1 tsp honey or maple syrup

How to Make It

If roasting beets, preheat the oven to 400°F. Wrap each beet in foil and roast for 45–60 minutes until fork-tender. Let cool, peel, and slice.
If steaming: Peel beets and simmer in water for 30 minutes until tender. Drain, cool, and slice.
Slice your cucumber thinly using a mandoline or sharp knife.
Whisk olive oil, vinegar or lemon juice, and optional sweetener in a small bowl. Season with salt and pepper.
In a large bowl, gently toss beets, cucumber, and dill. Drizzle with dressing and toss again.
Top with crumbled feta and serve immediately or chill for 1–2 hours.

Tips for the Perfect Fresh Dill Salad

Use golden beets if you want less color bleed and a sweeter flavor.
Chill your veggies before assembly for extra crunch.
A splash of orange juice in the dressing gives it a bright twist.
Don’t skip the fresh dill—it brings everything to life!

Why I Love Serving This Cucumber Salad

This salad came to life on a steamy July afternoon when I needed something refreshing for a family BBQ. I had beets from the farmer’s market, a lonely cucumber, and half a block of feta. My toddler helped whisk the dressing (read: splashed it everywhere), and by dinnertime, the bowl was wiped clean. Even my meat-loving uncle went in for seconds. It’s been a staple ever since.

What to Serve with Beet Salad with Feta

Pair with grilled chicken or salmon for a hearty meal.
Serve alongside hummus and pita for a Mediterranean-style lunch.
Add to a brunch spread with quiche and fresh fruit.
Make it the star of a vegetarian plate with lentil soup or grain bowls.

How to Store and Enjoy Later

Store leftovers in an airtight container in the fridge for up to 3 days.
If making ahead, keep the dressing separate and mix before serving.
The cucumbers may soften slightly over time, but the flavor only gets better.

FAQs

Can I use pickled beets?

Sure! Just adjust the dressing so it’s not too tangy.

Is there a dairy-free option?

Yes—swap feta for a plant-based cheese or skip it altogether.

Can I add protein?

Absolutely. Chickpeas, grilled chicken, or tofu are great add-ins.

Does this work with spiralized beets?

You bet! It gives the salad a fun texture.

Wrap Up with Flavor and Crunch

This Beet Salad with Feta is proof that simple ingredients can come together most deliciously. Whether you’re a lifelong beet lover or just beet-curious, this fresh, flavorful salad will have you coming back for seconds. Every bite feels like a little celebration from the creamy feta to the cool crunch of cucumber. So grab that dill, slice those veggies, and let’s make salad exciting again!

Beet Salad with Feta: The Cool, Crisp Answer to Boring Salads

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Author: Olivia Hartwellen
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Beet Salad with Feta is a refreshing, crisp, and colorful vegetarian dish combining sweet roasted beets, crunchy cucumber, creamy feta, and fresh dill. It’s a simple yet elegant salad that’s perfect for warm-weather lunches, meal prep, or potlucks.

Ingredients

Scale

4 medium beets (roasted or steamed), sliced
1 large cucumber, thinly sliced
1/2 cup crumbled feta cheese
2 tbsp fresh dill, chopped
1 tbsp red wine vinegar or lemon juice
2 tbsp olive oil
Salt and freshly cracked pepper, to taste
Optional: 1 tsp honey or maple syrup

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Instructions

Roast or steam the beets:
- To roast: Preheat oven to 400°F. Wrap beets in foil and roast for 45–60 minutes until fork-tender. Let cool, peel, and slice.
- To steam: Peel beets and simmer in water for about 30 minutes until tender. Drain, cool, and slice.
Thinly slice the cucumber.
In a small bowl, whisk olive oil, vinegar or lemon juice, and sweetener (if using). Season with salt and pepper.
In a large bowl, gently toss beets, cucumber, and dill. Drizzle with dressing and toss again.
Top with crumbled feta. Serve immediately or chill for 1–2 hours before serving.

Notes

Golden beets reduce staining and offer a sweeter flavor.

Chill vegetables beforehand for maximum crunch.

Orange juice adds a bright citrusy note to the dressing.

Best served fresh; cucumbers soften after refrigeration.

Prep Time: 15 minutes
Cook Time: 45 minutes (if roasting) or 30 minutes (if steaming)
Category: Salad
Method: Roasting or Steaming
Cuisine: Mediterranean