Beet Salad with Feta – Easy Mediterranean Lunch Recipe for Summer

You know that moment when the kitchen fills with the earthy sweetness of roasted beets and you can already picture the vibrant colors on your plate? That’s exactly what happens every time I whip up this beet salad with feta, cucumbers, and dill. The first time I made it, I was in the middle of a hot July afternoon, craving something fresh but also satisfying—and honestly, a little bit fancy. The Mediterranean flavors, the juicy crunch of cucumbers, the salty crumble of feta, and that unmistakable dill aroma—oh wow, it just all comes together in the happiest way.

My love story with this salad started during a family picnic by the lake. We needed something that could hold up in the cooler, taste amazing at room temp, and still look absolutely gorgeous when served. Enter: this beet salad recipe. It’s now my go-to for summer lunches, lazy Sunday brunches, and those days when I need a meal that’s healthy but doesn’t feel like a “health food.” (You know what I mean—sometimes, you just want something beautiful and nourishing.)

What really makes this beet salad with feta shine is its balance. Sweet roasted beets, crisp cucumbers, creamy feta, and fresh dill all play off each other—plus, the lemony dressing ties it all together. If you’re looking for an easy Mediterranean lunch that feels special without a ton of work, this is for you. I’ve tested it with every kind of beet, swapped in different herbs, even tried it as a meal prep staple—it always delivers. Whether you’re a beet lover or just beet-curious, you’ll find something to love here.

Why You’ll Love This Beet Salad with Feta

After making this beet salad with feta more times than I can count (seriously, at least a dozen summers and counting), I can promise you: it’s one of those recipes that never disappoints. Here’s what makes it a standout—beyond just the stunning colors:

• Quick & Easy: No complicated steps or fancy tools. You can prep it ahead or toss it together in just over 30 minutes, making it perfect for busy weekdays or spontaneous picnics.
• Simple Ingredients: Beets, cucumbers, feta cheese, dill, and a handful of pantry staples. Most of these are fridge regulars, so you’re not running around for obscure add-ins.
• Perfect for Summer Lunches: Light, hydrating, and cooling—this salad is exactly what you want on a sunny day. It’s my secret weapon for easy lunches that don’t require reheating.
• Crowd-Pleaser: Even people who swear they “don’t like beets” have gone back for seconds. The feta and dill work their magic, and the lemon dressing makes everything pop.
• Unbelievably Delicious: The creamy-salty feta with sweet beets and crisp cucumbers is just next-level. Every forkful is a little celebration of flavor and texture.

This isn’t just another beet salad. Blending roasted and marinated beets with crunchy cucumbers and a zesty homemade dressing creates a salad that’s both refreshing and filling. I’ve found that chopping the dill super-fine and crumbling the feta by hand (instead of buying pre-crumbled) makes a bigger difference than you’d think. And if you finish it with a pinch of flaky sea salt? Chef’s kiss.

Honestly, it’s the kind of dish that turns a regular lunch into something you’ll remember. It’s as at home at a backyard party as it is in a packed lunch for work or school. If you need a wholesome, feel-good meal that’s Mediterranean-inspired and never boring, this beet salad with feta is it.

Ingredients Needed for Beet Salad with Feta, Cucumbers & Dill

This recipe is all about fresh flavors and easy-to-find ingredients. I love that most of these are already in my fridge or pantry—no need to plan a complicated shopping trip. Here’s what you’ll need and why:

• Fresh Beets (3 medium, about 1 lb / 450g): Roasted for sweetness and that deep purple color. Golden beets work too if you want a milder flavor or a fun color twist.
• English Cucumber (1 large, about 10 oz / 280g): Sliced thin for crunch. Persian cucumbers are a fine swap—just use 2-3 small ones.
• Feta Cheese (4 oz / 115g, crumbled): Adds creaminess and salt. I go for a block-style feta and crumble it myself for max flavor. Bulgarian or French feta is extra creamy, if you can find it.
• Fresh Dill (3 tbsp, finely chopped): Brings that classic Mediterranean note. If you’re not a dill fan, try fresh parsley or mint for a twist.
• Red Onion (1/4 small, thinly sliced): Optional, but I love the bite it adds. Soak in cold water for 10 minutes to mellow the flavor (my mom’s trick!).
• Lemon Juice (3 tbsp / 45ml, freshly squeezed): For brightness and zing in the dressing.
• Extra Virgin Olive Oil (2 tbsp / 30ml): The good stuff, for richness and that classic Mediterranean taste. I like California Olive Ranch or Greek brands.
• Honey (1 tsp / 5g): Balances the acidity and amps up the beets’ sweetness. Maple syrup works in a pinch.
• Sea Salt & Freshly Ground Black Pepper: To taste. Don’t skip the salt—feta is salty, but the beets need a little help.
• Optional Add-Ins:
  • Toasted Walnuts or Pistachios (2 tbsp, chopped): For crunch and a nutty touch.
  • Baby Arugula or Spinach (1 cup, loosely packed): For extra greens and a peppery bite.
  • Orange Zest (1/2 tsp): Adds a floral, citrusy lift—especially nice if you use golden beets.

Ingredient tips: Choose beets that feel heavy for their size and have firm, unblemished skins. If you want to keep things quick, pre-cooked beets (vacuum-packed, not pickled) work in a pinch—just know the flavor is a little milder. For feta, avoid the pre-crumbled tubs if you can; the flavor is so much better from a block. And don’t be afraid to add more dill if you’re a fan—it’s a flavor hero here.

Equipment Needed

• Medium Saucepan or Dutch Oven: For boiling or roasting the beets. If you have an Instant Pot, that’ll speed things up.
• Baking Sheet & Foil (optional): If you prefer roasting over boiling—my personal favorite for deeper flavor.
• Sharp Knife & Cutting Board: For slicing beets, cucumbers, and herbs. A mandoline works for super-thin cucumber slices, but watch those fingertips!
• Mixing Bowl (large): For tossing the salad together. Glass or stainless steel makes cleanup easier.
• Small Jar or Whisk: For mixing the dressing. I love using a mason jar—just shake it up and pour.
• Salad Spinner or Clean Kitchen Towel: If you add greens, you’ll want them dry so the dressing sticks.

Pro tip: If you’re roasting beets, line your baking sheet with foil for easy cleanup (beet juice stains are no joke!). If you’re on a budget, dollar-store mixing bowls and peelers work just fine—I’ve used plenty over the years. And don’t forget to rinse your grater or knife right after prepping beets, or that color will stick around.

Preparation Method

1. Prepare the Beets (30-45 minutes):
   • Preheat your oven to 400°F (200°C). Scrub beets under cold water, trim stems and roots, and wrap each beet in foil.
   • Roast on a baking sheet for 35-45 minutes, or until a knife slides in easily. (Smaller beets cook faster—start checking at 30 minutes.)
   • Alternatively, to boil: Place beets in a saucepan, cover with water, add a pinch of salt, and simmer for 30-40 minutes. Drain and let cool.
   • Once cool enough to handle, peel beets by rubbing skins off with paper towels (they should slip right off—just wear gloves if you’re worried about pink hands!). Cut into bite-sized cubes or wedges.

   Tip: Roasted beets have deeper flavor, but boiled beets are a bit milder and ready a little quicker. Both work!

2. Prep the Veggies (5-10 minutes):
   • Slice cucumber into thin half-moons. If using Persian cucumbers, just slice into coins.
   • Thinly slice red onion, then soak in cold water for 5-10 minutes to mellow. Drain and pat dry.
   • Chop fresh dill finely. If using other herbs, chop them at this stage as well.
3. Make the Dressing (2 minutes):
   • In a small jar, combine 3 tbsp (45ml) fresh lemon juice, 2 tbsp (30ml) olive oil, 1 tsp (5g) honey, and a pinch of sea salt and black pepper. Shake or whisk until emulsified.

   Note: Taste and adjust—if your lemon is extra tart, add a touch more honey.

4. Assemble the Salad (5 minutes):
   • In a large mixing bowl, combine cubed beets, cucumber slices, red onion, and most of the dill (reserve a little for garnish).
   • Pour dressing over the salad and toss gently to coat. Be careful not to break up the beets too much—just enough to mix.
   • Sprinkle crumbled feta cheese over the top. If adding nuts or greens, fold them in gently now.
   • Finish with an extra sprinkle of dill, a pinch of flaky sea salt, and a twist of black pepper.

   Warning: Beets will stain lighter ingredients, especially feta. If you want to keep things neat for a party, add feta and nuts just before serving.

5. Serve:
   • Transfer to a shallow bowl or platter for maximum Pinterest appeal. Serve chilled or at cool room temperature.

   Personal tip: This salad gets even better after 30 minutes in the fridge—it lets the flavors marry nicely.

Cooking Tips & Techniques

• Roasting vs. Boiling Beets: Roasting brings out a deeper, sweeter flavor—if you’ve got the time, go this route. Boiling is faster and gives a cleaner, earthier taste. Both ways make a great beet salad with feta, so it’s really about your mood (and patience level).
• Uniform Chopping: Keep beet and cucumber pieces roughly the same size. It looks prettier and you get all the flavors in every bite. When I rushed and made uneven chunks, some bites were all beet, others all feta—not as fun.
• Soaking Onions: If you’re worried about overpowering onion flavor, soak slices in ice water for 10 minutes. Learned this trick from my grandma—it really mellows things out.
• Balancing Flavors: Taste before serving and adjust the dressing. Sometimes, the beets are sweeter or more earthy depending on the season, so a pinch more salt or a drizzle more honey might be just right.
• Serving Pretty: Layer ingredients rather than dumping them all in a bowl if you want to wow guests. A few extra dill fronds on top make it look extra fresh.
• Keep It Fresh: Don’t add greens until just before serving if you’re using them—they’ll wilt if left too long with the dressing.

And hey, don’t stress about beet stains. If you get a little juice on your cutting board or hands, lemon juice or a baking soda scrub usually gets it out. (Been there, many times!)

Variations & Adaptations

I love how versatile this beet salad with feta is—seriously, you can mix things up based on what you’ve got or what you’re craving. Here are a few of my favorite twists:

• Make it Vegan: Swap out the feta for a vegan feta or soft cashew cheese. Use maple syrup instead of honey in the dressing. I’ve tried this version for plant-based friends, and it’s still a total hit.
• Gluten-Free & Low-Carb: This salad is naturally gluten-free. To make it lower in carbs, use more cucumbers and greens, and fewer beets (beets have a little natural sugar).
• Switch Up the Herbs: Dill is classic, but mint or basil give a cool, summery vibe. Try parsley for a more mellow flavor, or a mix if you’re feeling wild.
• Seasonal Additions: In late summer, toss in cherry tomatoes or sliced radishes for extra color and crunch. In winter, I sometimes add a handful of pomegranate seeds for a sweet-tart burst.
• Change the Cheese: Goat cheese or ricotta salata work nicely if you don’t have feta. Even blue cheese, though a little strong, can be fun for a bold twist.
• Alternative Cooking Methods: Try steaming beets if you want less mess, or use pre-cooked beets for ultra-fast assembly (but skip anything pickled unless you want a tangy kick).

One of my favorite hacks is using roasted golden beets with lemon zest and mint for a sunny brunch salad—it looks gorgeous on the table. Don’t be afraid to play around; this recipe is forgiving and easy to make your own.

Serving & Storage Suggestions

This beet salad with feta is super flexible when it comes to serving. I like it best slightly chilled, arranged on a big platter for maximum visual impact—those colors just pop! It’s honestly perfect with crusty bread and a glass of iced tea or crisp white wine.

• Serving Temperature: Chilled or cool room temp is ideal. Too cold, and the flavors mute a bit; too warm, and the feta can get soft.
• Pairings: Serve alongside grilled chicken, fish, or falafel for a Mediterranean feast. It also shines as a light main course with pita and hummus.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The beets will tint everything a bit more over time, but the flavors get even deeper.
• Reheating: Not recommended—this is best enjoyed cold. If you want to freshen leftovers, add a squeeze of lemon and a sprinkle of fresh herbs.

One last tip: If you meal prep, keep the feta and any greens separate until serving. That way, everything stays crisp and bright.

Nutritional Information & Benefits

This beet salad with feta is packed with goodness. Each serving (about 1.5 cups) has roughly:

• Calories: 190
• Protein: 6g
• Carbs: 19g
• Fat: 10g
• Fiber: 4g

It’s naturally gluten-free, vegetarian, and loaded with antioxidants. Beets are a great source of folate, fiber, and potassium—plus, they’re known for supporting heart health. Cucumbers keep you hydrated, and dill has anti-inflammatory benefits. Feta adds a calcium and protein boost, but you can skip it for a dairy-free option. Watch out for dairy if you’re sensitive, and use nut-free swaps if needed. I love knowing I’m getting so much color and nutrition in one bowl!

Conclusion

So if you’re looking for a salad that’s not boring, not fussy, and totally crave-worthy, this beet salad with feta, cucumbers, and dill checks every box. It’s the kind of recipe you’ll find yourself making on repeat—especially when the weather heats up and you want something fresh, filling, and pretty enough for your Pinterest board.

Don’t be afraid to tweak things based on your taste or what’s in your fridge. I’ve made it a dozen different ways, and it’s always a winner. Honestly, it’s one of those recipes that feels like a treat, even though it’s secretly good for you.

Give it a try, then let me know in the comments how it turned out! Did you add your own twist, or maybe serve it at a party? I’d love to hear your stories. Happy cooking—and may your lunches always be this colorful!

Frequently Asked Questions

Can I use canned or pre-cooked beets for this salad?

Yes, you can! Just drain and rinse them well, then cube as directed. The flavor is slightly milder, but it saves a lot of time for busy days.

How do I keep my hands from getting stained when peeling beets?

Wearing kitchen gloves works wonders, or you can peel the beets under running water. If you do get stained, a little lemon juice or baking soda helps clean it off.

Is this beet salad with feta good for meal prep?

Absolutely! Just store the feta and any greens separately and add them right before eating. The salad holds up well for up to three days in the fridge.

What can I use instead of dill if I’m not a fan?

Try fresh mint, parsley, or basil for a different twist. Each herb brings its own unique flavor and keeps things interesting.

Can I make this salad vegan?

Definitely! Use a plant-based feta substitute or soft vegan cheese, and swap honey for maple syrup in the dressing. It’s still delicious and super satisfying.

Beet Salad with Feta – Easy Mediterranean Lunch Recipe for Summer

---

• Author: Olivia Grace
• Total Time: 50 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This vibrant beet salad with feta, cucumbers, and dill is a refreshing and satisfying Mediterranean-inspired dish, perfect for summer lunches or picnics. Sweet roasted beets, crisp cucumbers, creamy feta, and a zesty lemon dressing come together for a healthy, beautiful salad.

---

Ingredients

Scale 1x2x3x

• 3 medium fresh beets (about 1 lb), scrubbed and trimmed
• 1 large English cucumber (about 10 oz), thinly sliced
• 4 oz feta cheese, crumbled
• 3 tbsp fresh dill, finely chopped
• 1/4 small red onion, thinly sliced (optional)
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp honey (or maple syrup for vegan option)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Optional: 2 tbsp toasted walnuts or pistachios, chopped
• Optional: 1 cup baby arugula or spinach, loosely packed
• Optional: 1/2 tsp orange zest

---

Instructions

1. Preheat oven to 400°F (200°C). Scrub beets, trim stems and roots, and wrap each beet in foil.
2. Roast beets on a baking sheet for 35-45 minutes, or until a knife slides in easily. (Alternatively, boil beets in a saucepan covered with water and a pinch of salt for 30-40 minutes. Drain and let cool.)
3. Once cool enough to handle, peel beets by rubbing skins off with paper towels. Cut into bite-sized cubes or wedges.
4. Slice cucumber into thin half-moons. Thinly slice red onion and soak in cold water for 5-10 minutes to mellow, then drain and pat dry. Chop dill finely.
5. In a small jar, combine lemon juice, olive oil, honey, sea salt, and black pepper. Shake or whisk until emulsified.
6. In a large mixing bowl, combine cubed beets, cucumber slices, red onion, and most of the dill (reserve some for garnish).
7. Pour dressing over the salad and toss gently to coat.
8. Sprinkle crumbled feta cheese over the top. If using nuts or greens, fold them in gently.
9. Finish with extra dill, a pinch of flaky sea salt, and a twist of black pepper.
10. Serve chilled or at cool room temperature. For best flavor, let salad rest in the fridge for 30 minutes before serving.

Notes

For deeper flavor, roast the beets; boiling is faster but milder. Soak red onion in cold water to mellow its bite. Add feta and nuts just before serving to keep them from staining. Salad keeps well for up to 3 days in the fridge; store feta and greens separately for best texture. For a vegan version, use plant-based feta and maple syrup.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Salad
• Cuisine: Mediterranean

Nutrition

• Serving Size: About 1.5 cups
• Calories: 190
• Sugar: 9
• Sodium: 400
• Fat: 10
• Saturated Fat: 4
• Carbohydrates: 19
• Fiber: 4
• Protein: 6

Keywords: beet salad, feta, Mediterranean salad, summer salad, healthy lunch, vegetarian, gluten-free, picnic salad, easy salad, cucumber, dill, lemon dressing