This vibrant beet feta salad is tossed with fresh cucumber, dill, and a tangy vinaigrette—perfect for a refreshing and flavorful summer side dish.

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

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Roast beets at 400°F (200°C) for 45–60 minutes or boil until tender. Let cool, peel, and dice.

Dice cucumber and thinly slice red onion. Combine in a large salad bowl.

Add beets, feta, and chopped dill to the bowl.

Whisk olive oil, vinegar, mustard, and honey in a small bowl.

Pour dressing over salad and gently toss to combine.

Season with salt and pepper. Let sit 10 minutes before serving.

Swap dill with mint or parsley for a flavor variation.

Add nuts like walnuts or pine nuts for crunch.

Serve over arugula for a leafy twist.

Best served fresh but can be stored for up to 2 days in the fridge.