Name: Beet Salad with Feta, Cucumbers, and Dill
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean-Inspired
Ingredients: 3 medium beets, roasted, peeled, and diced; 1 cup cucumber, diced (English or Persian); ½ cup crumbled feta cheese; 2 tablespoons fresh dill, chopped; 2 tablespoons red onion, thinly sliced; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; Salt and pepper, to taste

Why You’ll Love This Recipe

I love how this salad balances sweet, earthy beets with the crunch of cucumber and the saltiness of feta. Fresh dill and a lemony vinaigrette brighten everything up, making it a perfect side dish for warm weather or as a refreshing addition to any meal. It’s also visually stunning and incredibly easy to prepare.

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 cup cucumber, diced (English or Persian works well)
½ cup crumbled feta cheese
2 tablespoons fresh dill, chopped
2 tablespoons red onion, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste

Directions

I roast the beets by wrapping them in foil and baking at 400 °F (200 °C) for about 45 to 60 minutes until tender. Once cooled, I peel and dice them.
In a large bowl, I combine the diced beets, cucumber, feta, dill, and red onion.
In a small bowl, I whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
I pour the vinaigrette over the beet mixture and toss gently to coat all the ingredients.
I serve it chilled or at room temperature and adjust the seasoning as needed before serving.

Servings and timing

This recipe makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Approximate Calories: 180 kcal per serving

Variations

Sometimes I add a handful of arugula or baby spinach for extra greens. Toasted walnuts or pistachios bring a lovely crunch. For a creamier twist, I mix a little Greek yogurt into the dressing. If I’m out of dill, I substitute with fresh mint or parsley.

storage/reheating

I store the salad in an airtight container in the refrigerator for up to 3 days. Since it’s a cold salad, I don’t reheat it. If making in advance, I keep the dressing separate and combine just before serving to maintain texture.

FAQs

Can I use pre-cooked beets?

Yes, I often use vacuum-sealed or canned cooked beets to save time. I just dice and use them as directed.

How do I prevent the beets from staining everything?

I toss the beets separately in a little dressing before combining with other ingredients to keep their color from bleeding too much.

What type of cucumber works best?

I prefer English or Persian cucumbers because they’re seedless and have a crisp texture.

Can I make this salad vegan?

Absolutely, I skip the feta or use a plant-based cheese alternative to make it vegan.

How far in advance can I make this salad?

I can prep it up to a day ahead. Just store the components separately and combine before serving for the best texture.

Conclusion

Beet Salad with Feta, Cucumbers, and Dill is one of my go-to dishes when I want something fresh, nutritious, and full of color. It’s perfect for potlucks, dinner parties, or a light lunch and always impresses with its flavor and appearance.