Name: Beet Salad with Feta, Cucumbers & Dill
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 3 medium beets, roasted or boiled, peeled and diced; 1 large cucumber, diced; 1/4 red onion, thinly sliced; 1/3 cup crumbled feta cheese; 2 tablespoons fresh dill, chopped; 2 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar (or lemon juice); 1 teaspoon Dijon mustard; 1 teaspoon honey (optional); Salt and freshly ground black pepper, to taste

Why You’ll Love This Recipe

I love how this salad blends sweet, salty, and tangy in every bite. The roasted beets bring earthy depth, the cucumbers offer refreshing crunch, and the feta adds a creamy saltiness. It’s a stunning side dish that’s simple to make yet feels sophisticated enough for guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 medium beets, roasted or boiled, peeled and diced
1 large cucumber, diced
1/4 red onion, thinly sliced
1/3 cup crumbled feta cheese
2 tablespoons fresh dill, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar (or lemon juice)
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
Salt and freshly ground black pepper, to taste

directions

I prepare the beets by either roasting them wrapped in foil at 400°F (200°C) for 45–60 minutes or boiling them until tender. Once they cool, I peel and dice them.

I dice the cucumber and thinly slice the red onion, placing both in a large salad bowl.

Next, I add the diced beets, crumbled feta, and chopped dill to the bowl.

In a small bowl, I whisk together the olive oil, red wine vinegar, Dijon mustard, and honey until well emulsified.

I pour the dressing over the salad and toss gently to combine everything.

I season with salt and freshly ground black pepper to taste, then let the salad sit for about 10 minutes to let the flavors come together.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Servings: 4 servings
Kcal: 180 kcal per serving

Variations

When I want a bolder flavor, I swap the dill for fresh mint or parsley. Sometimes I add toasted pine nuts or walnuts for crunch. I’ve also served this over a bed of arugula for more green.

storage/reheating

I store this salad in an airtight container in the fridge for up to 2 days. The flavors improve as it sits, though I recommend stirring before serving as the dressing can settle. It’s not suited for reheating.

FAQs

Can I use pre-cooked or store-bought beets?

Yes, they work great and save time. I always rinse and dice them before using.

Is there a vegan alternative to feta?

Absolutely. I use vegan feta or skip it entirely if I want a dairy-free version.

Can I use another vinegar instead of red wine vinegar?

Yes, I’ve used apple cider vinegar and lemon juice with good results.

What type of cucumber works best?

I usually choose English cucumbers because they’re seedless and less watery.

Can I make this salad ahead of time?

Yes. I prepare the components ahead but dress the salad just before serving to keep everything crisp.

Conclusion

This Beet Salad with Feta, Cucumbers & Dill is vibrant, healthy, and loaded with flavor. I love serving it for lunch, at gatherings, or as a refreshing side to heavier meals. It’s proof that simple ingredients can come together for something truly special.