Beet Salad with Feta, Cucumbers, and Dill Recipe

Introduction

This vibrant Beet Salad with Feta, Cucumbers and Dill is a celebration of fresh, simple ingredients. The earthy sweetness of roasted beets pairs perfectly with crisp cucumber, salty feta, and bright dill in a tangy vinaigrette. After testing various methods, I’ve found roasting the beets intensifies their flavor far more than boiling, making this a reliably delicious side dish for any occasion.

Ingredients

The beauty of this salad lies in its simplicity, so using high-quality, fresh ingredients makes all the difference. Look for firm, unblemished beets and a crisp, seedless English cucumber for the best texture.

• 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)

Timing

Prep Time	15 minutes
Cook Time	45-60 minutes (for roasting beets)
Total Time	60-75 minutes

Context: While the beets roast, you can prep the other components, making this a great make-ahead option. The active prep time is under 20 minutes, and using pre-cooked beets can reduce the total time to just 15 minutes.

Step-by-Step Instructions

Step 1 — Cook and Prepare the Beets

Preheat your oven to 400°F (200°C). Scrub the beets clean, trim the tops, and wrap each one individually in aluminum foil. Roast on a baking sheet for 45-60 minutes, or until a fork pierces the center easily. (Pro tip: Roasting, unlike boiling, caramelizes the beets’ natural sugars for deeper flavor). Let them cool completely, then peel and slice into half-moons.

Step 2 — Slice the Cucumber

While the beets cool, wash and thinly slice the cucumber. For a refined presentation, you can use a mandoline for uniform slices. If using a standard cucumber with large seeds, I recommend scooping them out with a spoon to prevent a watery salad.

Step 3 — Make the Simple Vinaigrette

In a small bowl or jar, whisk together the olive oil and red wine vinegar (or lemon juice). Season with salt and pepper. For a balanced dressing that cuts the earthiness of the beets, add the optional honey or maple syrup and whisk until emulsified.

Step 4 — Combine the Salad Components

In a large mixing bowl, gently combine the sliced beets and cucumber. Drizzle about half of the dressing over the vegetables and toss lightly to coat. This step allows the flavors to start melding without overdressing.

Step 5 — Add Cheese and Herbs

Sprinkle the crumbled feta cheese and chopped fresh dill over the beet and cucumber mixture. Gently fold everything together to distribute the cheese and herbs evenly without breaking the beets apart too much.

Step 6 — Final Seasoning and Serve

Taste the salad and add the remaining dressing as needed. Adjust seasoning with more salt or pepper. For the best flavor, let the completed Beet Salad with Feta, Cucumbers and Dill sit for 10-15 minutes before serving to allow the ingredients to fully marry.

Nutritional Information

Calories	~180
Protein	6g
Carbohydrates	15g
Fat	11g
Fiber	4g
Sodium	~320mg

This beet and feta salad is a good source of Vitamin C, potassium, and iron from the beets. The values above are estimates based on typical ingredients and a single serving size; actual nutrition may vary depending on specific brands and preparation.

Healthier Alternatives

• Goat Cheese for Feta — Offers a tangy, creamy profile with slightly less sodium.
• Avocado Oil for Olive Oil — A neutral oil with a higher smoke point, ideal if you prefer a milder dressing.
• Apple Cider Vinegar for Red Wine Vinegar — Adds a fruity tang and may aid digestion.
• Fresh Mint for Dill — Provides a bright, cooling flavor that pairs wonderfully with cucumber.
• Toasted Walnuts or Pecans — Add for a boost of healthy fats, protein, and crunch.
• Reduced-Sodium Feta — An easy swap to lower the overall salt content by up to 30%.
• Quinoa or Lentils — Stir in a half-cup to transform this side into a high-protein main dish.

Serving Suggestions

• Serve this vibrant salad alongside grilled chicken, salmon, or lamb chops for a complete meal.
• Perfect for potlucks and picnics, as it holds up well and doesn’t wilt quickly.
• For an elegant appetizer, serve small portions on a bed of peppery arugula.
• Pair with a crisp, dry white wine like Sauvignon Blanc or a glass of sparkling water with lemon.
• Transform leftovers by stuffing them into a pita pocket with hummus for a quick lunch.
• Double the recipe for a stunning, colorful centerpiece at holiday gatherings.

This recipe is incredibly versatile across seasons. In summer, serve it chilled; in cooler months, serve the beets slightly warm for a comforting contrast.

Common Mistakes to Avoid

• Mistake: Adding dressing to hot beets. Fix: Always let beets cool completely to prevent a soggy, wilted salad.
• Mistake: Using a waxy cucumber with seeds. Fix: Opt for an English or Persian cucumber, or deseed a standard one to avoid excess water.
• Mistake: Over-mixing after adding the feta. Fix: Gently fold in the cheese to keep it distinct and prevent the salad from turning completely pink.
• Mistake: Skipping the resting time after assembly. Fix: Let the finished salad sit for 10-15 minutes so the flavors meld properly.
• Mistake: Underseasoning the vinaigrette. Fix: Always taste your dressing on a leaf of lettuce or a beet slice before adding it to the bowl.
• Mistake: Peeling beets before roasting. Fix: Roast them with the skin on; it slides off easily after cooling and locks in moisture and flavor.

Storing Tips

• Fridge: Store in an airtight container for up to 5 days. Keep the dressing separate if meal-prepping for the week to maintain crispness.
• Freezer: Freezing is not recommended for this fresh beet salad, as the cucumber and feta will become watery and lose texture upon thawing.
• Reheat: This salad is best served cold or at room temperature. If you’ve stored the beets separately, you can briefly warm them in the microwave for 30 seconds before assembling.

For optimal food safety, always store your salad below 40°F (4°C). In my tests, pre-chopped ingredients stored separately kept their quality for up to 6 days, making this an excellent make-ahead option.

Conclusion

This Beet Salad with Feta, Cucumbers and Dill is a perfect example of how a few quality ingredients can create a stunning and satisfying dish. Its vibrant colors and balanced flavors make it a guaranteed crowd-pleaser for any table. For another fresh and easy side dish, try this The Best Air Fryer Asparagus – Easy Recipe. I hope you love this recipe—please share your results in the comments!

Frequently Asked Questions

How many servings does this beet and feta salad make?

This recipe yields about 4 generous side-dish servings. For a light main course, it serves 2 people. You can easily double the ingredients to feed a larger group, as the salad scales perfectly without adjusting the method.

Can I use canned beets instead of roasting fresh ones?

Yes, canned beets are a convenient shortcut. Drain and rinse them thoroughly to remove the excess brine, then pat them dry before slicing. Keep in mind that canned beets are softer and slightly less sweet than roasted, so the salad’s texture and flavor profile will be different but still delicious.

Why did my beet salad turn everything a solid pink color?

This happens because the pigments in beets (betacyanins) bleed, especially when the salad is mixed aggressively or sits for too long. To prevent it, gently fold in the feta and cucumber at the end, and consider assembling the salad just before serving. As mentioned in the Storing Tips section, keeping components separate also helps maintain their distinct colors.

Print

Beet Salad with Feta, Cucumbers, and Dill

Print Recipe

• Author: Dorothy Miler

Ingredients

Scale 1x2x3x

• 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)

Instructions

1. 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.
2. Slice the Cucumber: Use a mandoline or sharp knife for thin, even slices.
3. 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.
4. Assemble: In a large mixing bowl, combine sliced beets, cucumber, and chopped dill. Drizzle with dressing and gently toss.
5. Finish with Feta: Top with crumbled feta and give one last gentle toss or leave as a garnish.
6. Serve or Chill: Serve immediately or refrigerate for 1–2 hours to let flavors develop.