Beet Salad with Feta, Cucumbers, and Dill

There’s something incredibly satisfying about the crunch of fresh cucumbers paired with the earthiness of beets and a sprinkle of tangy feta cheese. This Beet Salad with Feta, Cucumbers, and Dill is not just a feast for your taste buds; it’s also a vibrant work of art for your plate. savory stuffed portobello mushrooms Imagine biting into this colorful concoction, where each flavor dances together like they’ve just stepped off the stage at a culinary concert.

This salad isn’t just any dish; it’s a memory waiting to happen. Picture your family gathered around the table during a sun-soaked summer picnic or an intimate dinner party. The bright colors and refreshing taste will have everyone diving in for seconds (or thirds). crispy air fryer zucchini Trust me when I say that you’ll be left basking in the glory of your salad-making prowess as compliments roll in!

I once made this salad for my sister’s birthday barbecue, and let me tell you, it vanished faster than cake at a kid’s party! Everyone was raving about how refreshing it was. rich Mexican chocolate cake.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Beets: Choose firm beets without blemishes for optimal sweetness and color. For more inspiration, check out this Chicken Sausages with Zucchini recipe.
• Cucumbers: Opt for crisp, unblemished cucumbers; English cucumbers work great because they have fewer seeds.
• Feta Cheese: Crumbled feta adds creaminess; choose high-quality cheese for richer flavor.
• Fresh Dill: Use fresh dill instead of dried for a vibrant herbaceous note.
• Olive Oil: A good quality extra virgin olive oil enhances the overall flavor profile.
• Balsamic Vinegar: Choose aged balsamic vinegar for its sweetness and depth.
• Salt and Pepper: Essential seasonings that elevate all the flavors in this salad.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast until tender—about 45 minutes—then let them cool before peeling.

Prep the Cucumbers: While the beets are roasting, slice your cucumbers into thin rounds. If you’re feeling fancy, use a mandoline for even slices that look chef-worthy.

Mingle the Ingredients: In a large bowl, combine sliced cucumbers and peeled diced beets. Gently fold them together to avoid mushiness while keeping everything intact.

Add Feta and Dill: Crumble feta cheese over your beet-cucumber mix and sprinkle freshly chopped dill on top. These two will add creamy richness and aromatic freshness.

Create Your Dressing: In a small bowl, whisk together olive oil and balsamic vinegar with salt and pepper to taste. Drizzle over your salad right before serving to keep everything fresh. For more inspiration, check out this Fresh Herbed Tuna Salad recipe.

Toss It All Together!: Gently toss all ingredients until well coated in dressing. Serve chilled or at room temperature—this salad shines either way!

Enjoying this Beet Salad with Feta, Cucumbers, and Dill is like giving your taste buds a refreshing vacation! Whether you’re hosting friends or treating yourself after a long day, this salad will surely brighten up your meal—and who doesn’t want that? butternut squash orzo.

Perfecting the Cooking Process

Start by roasting beets until tender, then cool before peeling. While they roast, chop cucumbers and mix the dressing to save time.

Add Your Touch

Feel free to swap feta for goat cheese or add nuts for extra crunch. Fresh herbs like parsley can also elevate the flavor profile.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Avoid reheating to maintain freshness and texture.

Sometimes I make this salad for picnics, and my friends rave about how colorful it looks—it’s like I painted a masterpiece on their plates!

FAQ

Can I use canned beets in this recipe?

Yes, canned beets can work, but fresh ones offer better texture and flavor.

What is the best way to peel roasted beets?

Rub them under running water after cooling; the skin slips right off easily!

How can I add protein to this beet salad?

Consider adding grilled chicken or chickpeas for a hearty boost of protein.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Beet Salad with Feta, Cucumbers, and Dill

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• Author: Gordon Calloway
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

Indulge in this vibrant Beet Salad with Feta, Cucumbers, and Dill that’s as delightful to the eyes as it is to the palate. The crisp crunch of fresh cucumbers complements the earthy sweetness of roasted beets, while creamy feta and aromatic dill elevate every bite. Perfect for summer picnics or dinner parties, this salad is a crowd-pleaser that will leave your guests asking for more!

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Ingredients

Scale 1x2x3x

• 2 medium Fresh Beets (about 250g)
• 1 English Cucumber (about 200g), sliced
• 100g Crumbled Feta Cheese
• 2 tbsp Fresh Dill, chopped
• 3 tbsp Extra Virgin Olive Oil
• 1 tbsp Aged Balsamic Vinegar
• Salt and Pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for about 45 minutes until tender. Let cool before peeling.
2. While beets roast, slice the cucumber into thin rounds.
3. In a large bowl, combine sliced cucumbers and diced beets gently.
4. Crumble feta over the mixture and sprinkle with dill.
5. In a small bowl, whisk olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad just before serving.
6. Toss gently until well coated. Serve chilled or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 180
• Sugar: 6g
• Sodium: 340mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 15mg