Name: Beet Salad with Feta, Cucumber, and Dill Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 4 medium beets, cooked and sliced (roasted or steamed); 1 large cucumber, thinly sliced; ½ cup crumbled feta cheese; 2 tablespoons fresh dill, chopped; 1 tablespoon red wine vinegar or lemon juice; 2 tablespoons olive oil; Salt and freshly cracked pepper, to taste; Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)

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Introduction

This refreshing beet salad combines the earthy sweetness of roasted beets with crisp cucumbers and tangy feta. Enhanced by fresh dill and a bright vinaigrette, it’s a perfect light side dish or a colorful addition to any meal.

A white bowl is filled with a layered salad made of dark red beet cubes as the base, mixed with bright green cucumber slices scattered evenly throughout. On top, there are small white cheese cubes sprinkled with black pepper and finely chopped fresh green dill evenly spread over the salad. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium beets, cooked and sliced (roasted or steamed)
1 large cucumber, thinly sliced
½ cup crumbled feta cheese
2 tablespoons fresh dill, chopped
1 tablespoon red wine vinegar or lemon juice
2 tablespoons olive oil
Salt and freshly cracked pepper, to taste
Optional: 1 teaspoon honey or maple syrup (for a touch of sweetness)

Instructions

Step 1: Prep the beets. If roasting, wrap each beet in foil and roast at 400°F (200°C) for 45–60 minutes until fork-tender. Let cool, then peel and slice. If steaming, simmer peeled beets for about 30 minutes until tender.
Step 2: Slice the cucumber thinly using a mandoline or a sharp knife for even slices.
Step 3: Make the dressing by whisking together olive oil, red wine vinegar or lemon juice, and the optional honey or maple syrup in a small bowl. Season with salt and freshly cracked pepper to taste.
Step 4: In a large mixing bowl, combine the sliced beets, cucumber, and chopped dill. Drizzle with the dressing and gently toss to coat evenly.
Step 5: Top the salad with crumbled feta cheese and give it one last gentle toss or leave feta as a garnish.
Step 6: Serve the salad immediately or chill in the refrigerator for 1–2 hours to allow the flavors to develop.

Tips & Variations

For a nuttier flavor, add toasted walnuts or pecans on top before serving.
Use lemon juice instead of red wine vinegar for a fresher, citrusy taste.
Swap feta with goat cheese for a creamier texture.
To speed up cooking, use pre-cooked beets available in some grocery stores.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors meld nicely when chilled, but feta may soften over time. For best texture, add feta just before serving. Reheat is not recommended; serve cold or at room temperature.

How to Serve

A white bowl filled with a salad made of deep red beet cubes as the bottom layer, topped with slices of bright green cucumber, scattered white feta cheese cubes, and sprinkled with fresh green dill on top. The textures show the juicy, slightly shiny beets, the smooth cucumber slices, and the crumbly feta cheese. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of cooked?

Raw beets can be quite tough and earthy. It is best to cook them by roasting or steaming first to soften their texture and mellow their flavor for this salad.

How do I peel beets easily after cooking?

Once beets are cooked and cooled, you can rub the skins off gently with your fingers or use a paper towel to peel them easily without special tools.