Beet Salad with Feta, Cucumbers, and Dill Recipe
This vibrant Beet Salad with Feta, Cucumbers, and Dill is not only visually stunning but also bursting with flavors that perfectly balance earthy sweetness, creamy richness, and fresh crunch. The roasted beets are complemented by crisp cucumbers, tangy feta, and aromatic dill, making this dish an ideal choice for a refreshing summer salad or an elegant side for dinner parties. It’s simple to make yet impressive enough to leave a lasting impression on your guests.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
For the Salad:
2 medium fresh beets (about 250g)
1 English cucumber (about 200g), sliced
100g crumbled feta cheese
2 tbsp fresh dill, chopped
For the Dressing:
3 tbsp extra virgin olive oil
1 tbsp aged balsamic vinegar
Salt and pepper to taste
Instructions
- Roast the Beets:
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet.
Roast for about 45 minutes or until the beets are tender. Once cooked, let them cool before peeling off the skin. - Prepare the Salad:
While the beets are roasting, slice the cucumber into thin rounds.
In a large bowl, gently combine the sliced cucumbers and peeled, diced beets. - Assemble the Salad:
Crumble feta cheese over the mixture and sprinkle with freshly chopped dill. - Make the Dressing:
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad just before serving. - Serve:
Toss gently until everything is well-coated. Serve chilled or at room temperature.
Notes
- Roasting the beets intensifies their flavor, making them tender and naturally sweet.
- If you’re short on time, you can use pre-cooked beets, but fresh roasted beets give the best texture and flavor.
- The salad can be served as a side dish or light meal, and it pairs beautifully with grilled meats or a simple pasta dish.
