Why You’ll Love This Recipe
I love how this salad brings together contrasting textures and flavors—soft, sweet beets, refreshing cucumber, creamy feta, and zippy dill. It’s light yet satisfying and makes an eye-catching addition to any meal.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 medium beets, roasted, peeled, and diced
1 large cucumber, diced
½ cup crumbled feta cheese
3 Tbsp fresh dill, chopped
2 Tbsp olive oil
1 Tbsp fresh lemon juice
1 tsp honey or agave syrup
Salt and pepper, to taste
directions
I start by preheating the oven to 400 °F (205 °C) and wrapping each beet in foil. I roast them for about 45–60 minutes, until they’re tender when pierced with a fork. Once cooled, I peel and dice them.
While the beets are roasting, I whisk together the olive oil, lemon juice, honey, salt, and pepper in a large bowl to make the dressing.
Then I add the diced beets, cucumber, crumbled feta, and chopped dill to the bowl with the dressing.
I toss everything gently to combine, making sure the dressing coats all the ingredients evenly. I adjust the seasoning with a bit more lemon juice or oil if needed.
Finally, I serve the salad chilled or at room temperature, depending on the occasion.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hr 15 minutes
Servings: 4 servings
Calories: ~160 kcal per serving
Variations
Sometimes I swap out the feta for goat cheese for a tangier kick, or add arugula or baby spinach to turn it into a heartier green salad. Toasted walnuts or pine nuts also make a great addition for crunch.
storage/reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. I don’t freeze this salad, as the texture of the beets and cucumber changes too much.
FAQs
Can I use pre-cooked beets?
Yes, when I’m short on time, I use vacuum-sealed or store-bought cooked beets to skip the roasting step.
Is this salad good for meal prep?
It is, but I like to keep the dressing separate until just before serving to keep everything fresh.
Can I make this vegan?
Absolutely. I just leave out the feta or replace it with a plant-based cheese.
What kind of cucumber works best?
I prefer Persian or English cucumbers for their crunch and minimal seeds, but any variety will work.
Can I use dried dill instead of fresh?
Yes, though I find fresh dill gives the salad a brighter flavor. I use about one-third the amount if I’m using dried.
Conclusion
Beet, Feta & Cucumber Salad is a vibrant, flavorful dish that’s as delicious as it is beautiful. It’s simple to prepare and always adds a refreshing touch to the table—whether it’s for a casual lunch or a festive gathering.
Print
Beet, Feta & Cucumber Salad
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This beet cucumber salad is a refreshing blend of roasted beets, crisp cucumber, creamy feta, and fresh dill tossed in a lemon-honey vinaigrette. A vibrant Mediterranean side.
Ingredients
3 medium beets, roasted, peeled, and diced
1 large cucumber, diced
½ cup crumbled feta cheese
3 Tbsp fresh dill, chopped
2 Tbsp olive oil
1 Tbsp fresh lemon juice
1 tsp honey or agave syrup
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (205°C). Wrap each beet in foil and roast for 45–60 minutes until fork-tender. Cool, peel, and dice.
In a large bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
Add diced beets, cucumber, feta, and dill to the bowl and toss gently to coat evenly.
Adjust seasoning and serve chilled or at room temperature.
Notes
Swap feta for goat cheese or use vegan cheese for a plant-based option.
Add arugula, spinach, or nuts like walnuts or pine nuts for more texture.
Use pre-cooked beets to save time.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting, No-Cook (assembly)
- Cuisine: Mediterranean
