Description
Discover a fresh Beet Salad with Feta, Cucumbers, and Dill recipe—easy, healthy, and bursting with vibrant flavors for any meal.
Ingredients
Scale
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4 medium beets, cooked (roasted or steamed) and sliced
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1 large cucumber, thinly sliced
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½ cup crumbled feta cheese
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2 tablespoons fresh dill, chopped
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1 tablespoon red wine vinegar or lemon juice
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2 tablespoons olive oil
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Salt and freshly cracked black pepper, to taste
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Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)
Instructions
- Cook the Beets:
Roast or steam the beets until tender. To roast, wrap beets in foil and bake at 400°F for about 45-60 minutes. To steam, place beets in a steamer basket over boiling water and steam for 30-40 minutes. Let cool, then peel and slice thinly. - Prepare the Cucumbers:
Wash and thinly slice the cucumber. Use a mandoline slicer for even, delicate slices if available. - Make the Dressing:
In a small bowl, whisk together red wine vinegar or lemon juice, olive oil, salt, pepper, and optional honey or maple syrup until well combined. - Combine Salad Ingredients:
In a large bowl, gently toss the sliced beets, cucumbers, and chopped dill. - Add Feta and Dressing:
Sprinkle crumbled feta cheese over the salad. Pour the dressing over everything and toss lightly to coat evenly. - Serve:
Transfer to a serving dish and garnish with extra dill or cracked pepper if desired. Serve chilled or at room temperature.
Notes
Use fresh, firm beets for best texture and sweetness.
If using pre-cooked beets, rinse and slice just before assembling to keep salad fresh.
Adjust dressing acidity to your taste by varying vinegar or lemon juice.
Honey or maple syrup is optional but balances beet earthiness nicely.