Description
A vibrant and refreshing Beet Salad featuring tender roasted or steamed beets, crisp cucumbers, tangy crumbled feta, and fragrant fresh dill, all brought together with a zesty olive oil and red wine vinegar dressing. This easy-to-make salad is perfect as a light lunch or a colorful side dish.
Ingredients
Scale
Vegetables
- 4 medium beets, cooked and sliced (roasted or steamed)
- 1 large cucumber, thinly sliced
Dressing and Garnish
- 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
- Prep the Beets: If roasting, wrap each beet in foil and roast in a 400°F oven for 45 to 60 minutes until fork-tender. Allow to cool, then peel and slice. If steaming, simmer peeled beets in water for about 30 minutes until tender, then slice.
- Slice the Cucumber: Using a mandoline or a sharp knife, slice the cucumber thinly and evenly for the best texture and appearance in the salad.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar or lemon juice, and optional honey or maple syrup. Season with salt and freshly cracked black pepper according to taste.
- Assemble the Salad: In a large mixing bowl, combine the sliced beets, cucumber slices, and chopped fresh dill. Drizzle the dressing over the salad and toss gently to combine all ingredients evenly without bruising the vegetables.
- Finish with Feta: Sprinkle the crumbled feta cheese over the top of the salad. Toss gently one last time to integrate the feta or leave it as a beautiful garnish.
- Serve or Chill: Serve the salad immediately for fresh texture or refrigerate for 1 to 2 hours to allow the flavors to meld and develop more depth before serving.
Notes
- Beets can be roasted or steamed based on your preference and time availability.
- Thin slicing the cucumber ensures a crisp texture that complements the softness of the beets.
- Adjust the dressing’s acidity and sweetness to your taste; the honey or maple syrup is optional but adds a pleasant balance.
- This salad is best served chilled or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: beet salad, feta cheese, cucumber salad, fresh dill, Mediterranean salad, healthy side dish
