Beet Feta Salad with Cucumber and Dill
A vibrant, flavor-packed salad combining roasted or canned beets with salty feta, crisp cucumber, and fresh dill. Lightly dressed in a zesty lemon vinaigrette, this dish is a quick and colorful option for lunches or sides.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 6 servings
- Category: All Recipes
- Method: Roasting and Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
1 tbsp fresh lemon juice
1/2 tsp kosher salt
3 tbsp extra-virgin olive oil
2 cups roasted or canned beets, diced
1 medium cucumber, seeded and thinly sliced
4 oz feta cheese, crumbled
1/4 cup fresh dill, finely chopped
Instructions
Whisk lemon juice and salt in a bowl until fully dissolved
Slowly add olive oil while whisking constantly to emulsify
Taste dressing and adjust salt or lemon juice as needed
If using fresh beets, roast them at 400°F (200°C) for 45-50 minutes until tender, then dice
Slice and seed the cucumber, then halve and thinly slice
In a large bowl, combine beets, cucumber, feta, and dill
Add the vinaigrette and gently toss until evenly coated
Notes
Use English cucumbers for easier seeding
Sheep’s milk feta enhances flavor
For non-dairy option, substitute with vegan cheese
Store leftovers in an airtight container for up to 3 days