Beet Salad With Feta, Cucumbers & Dill – Fresh, Tangy & Beautifully Balanced! Recipe

I’m sharing my Beet Salad with Feta because one clever twist in the dressing brings the bright colors together and makes the whole dish unexpectedly effortless.

I love a salad that surprises you, and this Beet Salad With Feta does exactly that. I’m drawn first to the color, then to the bite — roasted beets with creamy feta cheese make a combo that feels special but never fussy.

It sits halfway between bright and earthy, so you keep wanting another forkful, even if you didn’t plan to. I put this on my list of Fresh Salad Recipes when I want something pretty enough for guests but simple enough for a weeknight.

Try it and see how something so simple keeps you curious about the next bite.

Ingredients

• Beets: Earthy sweet roots packed with fiber and folate, stain hands, add gorgeous color.
• Cucumbers: Thin crisp slices, high water content, low calories, cooling crunch balances sweet beets.
• Feta: Salty tang, creamy crumbly cheese, supplies protein and calcium, contrasts earthy beets nicely.
• Dill: Fragrant herb with bright grassy notes, it’s adds fresh lift and herbal complexity.
• Olive oil: Rich in heart healthy monounsaturated fats, gives silkiness and helps flavors marry.
• Red wine vinegar: Sharp acidic punch, brightens salad, trims oil richness, makes flavors pop.
• Red onion: Pungent crunchy slices add bite, mellow with vinegar and time into sweet tang.

Ingredient Quantities

• 4 medium beets (about 1 lb), roasted and peeled
• 2 Persian or English cucumbers, thinly sliced
• 4 oz feta cheese, crumbled
• 2 tbsp fresh dill, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar (or lemon juice)
• 1 tsp dijon mustard
• 1 tsp honey or maple syrup (optional)
• 1 small red onion, thinly sliced
• salt to taste
• freshly ground black pepper to taste

How to Make this

1. Preheat oven to 400°F (200°C). Trim beet greens, scrub beets, then wrap each beet in foil or put them in a covered baking dish with a drizzle of olive oil. Roast 45 to 60 minutes until a knife slides in easily. Quick hacks: chop beets into 1 inch pieces to cut roasting time to 30–35 minutes, or microwave whole beets on high 8–12 minutes or simmer them 30–40 minutes until tender.

2. Let beets cool enough to handle, then peel them by rubbing with a paper towel or using a paring knife. Cut into bite sized wedges or 1/2 inch cubes.

3. Thinly slice the cucumbers and the small red onion. If you hate soggy cucumbers, salt them lightly, let sit 10 minutes, then pat dry before mixing.

4. Make the vinaigrette: whisk together 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar or lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup (optional), and a pinch of salt and freshly ground black pepper. Taste and adjust acidity or sweetness.

5. In a large bowl combine the roasted beets, sliced cucumbers, thinly sliced red onion, 4 oz crumbled feta and 2 tbsp chopped fresh dill.

6. Pour the dressing over the salad and toss gently so the feta doesnt completely break down. Add more salt and pepper to taste.

7. Let the salad sit 10 to 20 minutes at room temperature so the flavors marry, or chill it for 30 minutes if you prefer it cold. Tip: if you want extra crisp cucumber texture, add the cucumbers just before serving.

8. Serve garnished with a little extra dill and a drizzle of olive oil. Leftovers keep in the fridge up to 2 to 3 days, but the cucumbers will get softer over time.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. Baking sheet with aluminum foil or a covered ovenproof baking dish (for roasting)
3. Chef’s knife (for chopping and slicing)
4. Paring knife (for trimming and peeling)
5. Cutting board
6. Large mixing bowl
7. Whisk or fork and measuring spoons (3 tbsp, 2 tbsp, 1 tsp)
8. Salad tongs or a large serving spoon (to toss gently)
9. Paper towels or a clean kitchen towel; optional vegetable peeler (quick peel hack)

FAQ

Beet Salad With Feta, Cucumbers & Dill – Fresh, Tangy & Beautifully Balanced! Recipe Substitutions and Variations

• Beets: swap with golden beets for a milder, sweeter flavor, use cooked canned beets if you’re short on time, or try roasted carrots for a different earthy sweetness.
• Feta: goat cheese makes it creamier and tangier, ricotta salata gives a firmer salty crumble, or use crumbled halloumi if you want something you can grill first.
• Dill: fresh parsley or mint work great if you dont have dill, chives add a mild onion note, or try tarragon for a slightly anise-y twist.
• Red wine vinegar: apple cider vinegar or white wine vinegar are close substitutes, lemon juice is already listed and works well, or use sherry vinegar for deeper, nuttier acidity.

Pro Tips

– If you need the beets done faster, chop them into 1 inch pieces before roasting and they’ll be tender in about 30 to 35 minutes, or microwave whole beets 8 to 12 minutes. Peel while they’re still warm by rubbing with a paper towel, it comes off way easier.

– To keep the cucumbers crunchy, salt them lightly and let sit 10 minutes, then pat dry before adding. Or just keep the cucumbers separate and toss them in right before serving if you want max crispness.

– Don’t over-toss the feta. Crumble most of it in, but save a little to sprinkle on top, and mix gently so the cheese stays in little chunks instead of turning into a creamy mess.

– Make the vinaigrette by whisking the mustard and vinegar first, then slowly whisk in the oil so it emulsifies. Taste before salting since feta is salty already, and a tiny bit of honey or lemon will balance the beet sweetness if it needs it.