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