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
- 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
- Preheat oven to 400°F (200°C). Scrub beets, trim stems and roots, and wrap each beet in foil.
- 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.)
- Once cool enough to handle, peel beets by rubbing skins off with paper towels. Cut into bite-sized cubes or wedges.
- 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.
- In a small jar, combine lemon juice, olive oil, honey, sea salt, and black pepper. Shake or whisk until emulsified.
- In a large mixing bowl, combine cubed beets, cucumber slices, red onion, and most of the dill (reserve some for garnish).
- Pour dressing over the salad and toss gently to coat.
- Sprinkle crumbled feta cheese over the top. If using nuts or greens, fold them in gently.
- Finish with extra dill, a pinch of flaky sea salt, and a twist of black pepper.
- 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