Vibrant Beet Salad with Feta and Cucumbers Recipe

Introduction

This vibrant beet salad with feta and cucumbers offers a fresh, tangy burst of flavor perfect for any season. Combining tender roasted beets, crisp cucumbers, and creamy feta, it’s a colorful dish that’s both healthy and satisfying.

Ingredients

• 4 medium beets (roasted or steamed until tender)
• 1 large cucumber (use English or Persian, seedless)
• 1 cup feta cheese (crumbled fresh for optimal taste)
• 1/4 cup fresh dill (can be replaced with mint or parsley)
• 2 tablespoons red wine vinegar or lemon juice (offers tanginess)
• 4 tablespoons olive oil (adds richness)
• Salt to taste (enhances overall flavor)
• Pepper to taste (use freshly cracked black pepper)
• 1 teaspoon honey or maple syrup (optional for sweetness)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 60 minutes, or until tender. Let cool, then peel and dice into bite-sized pieces.
2. Step 2: Wash and slice cucumbers into bite-sized pieces. There’s no need to peel if using English or Persian cucumbers. Place the cucumber pieces in a large bowl.
3. Step 3: In a small bowl, whisk together your choice of red wine vinegar or lemon juice with olive oil. Add salt, pepper, and honey or maple syrup if using, and mix well to create the dressing.
4. Step 4: Add the diced beets, crumbled feta, and chopped dill to the bowl with cucumbers. Drizzle the dressing over the salad and toss gently to combine all flavors.
5. Step 5: Garnish with extra dill sprigs if desired. Serve immediately for a fresh crunch or refrigerate for a while to let the flavors meld nicely.

Tips & Variations

• For a different herb flavor, substitute dill with fresh mint or parsley.
• Use maple syrup instead of honey to keep the salad vegan-friendly.
• If short on time, you can steam the beets instead of roasting to reduce cooking time.
• Add toasted walnuts or pecans for an extra crunch and nutty flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed within this time to keep the cucumbers crisp and the flavors fresh. When ready to serve, give it a gentle toss and add a little extra olive oil if it seems dry. This salad is generally served cold or at room temperature; avoid reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beets ahead of time?

Yes, roasting or steaming beets a day in advance saves time. Keep them peeled and diced in the refrigerator until you assemble the salad.

What if I don’t have fresh dill?

If fresh dill isn’t available, use dried dill sparingly or substitute with fresh parsley or mint to maintain the bright herbaceous note of the salad.

Vibrant Beet Salad with Feta and Cucumbers Recipe

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★★★★★

4.8 from 58 reviews

This vibrant beet salad combines tender roasted beets with crisp cucumbers, tangy feta cheese, and fresh dill, all brought together with a zesty red wine vinegar and olive oil dressing. A perfect refreshing side dish bursting with flavor and color, ideal for warm days or as a healthy, light meal.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 4 medium beets (roasted or steamed until tender)
• 1 large cucumber (English or Persian, seedless)
• 1 cup feta cheese (crumbled fresh)
• 1/4 cup fresh dill (can be replaced with mint or parsley)

Dressing

• 2 tablespoons red wine vinegar or lemon juice
• 4 tablespoons olive oil
• To taste salt
• To taste freshly cracked black pepper
• 1 teaspoon honey or maple syrup (optional)

Instructions

1. Roast the beets: Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil, place on a baking sheet, and roast for about 60 minutes or until tender when pierced with a fork. Allow to cool, then peel the skins off and dice the beets into bite-sized pieces.
2. Prepare cucumbers: Wash the cucumber thoroughly and slice into bite-sized pieces. No need to peel if using seedless English or Persian cucumbers. Transfer the cucumber pieces to a large mixing bowl.
3. Make the dressing: In a small bowl, whisk together the red wine vinegar or lemon juice with the olive oil. Season with salt, freshly cracked black pepper, and add honey or maple syrup if you prefer a touch of sweetness. Mix thoroughly to emulsify.
4. Combine salad ingredients: To the bowl with cucumbers, add the diced roasted beets, crumbled feta cheese, and chopped fresh dill. Pour the prepared dressing over the salad and toss gently to combine all flavors evenly.
5. Garnish and serve: Add extra dill sprigs on top for garnish if desired. Serve the salad immediately for a fresh taste, or refrigerate for a short time to let the flavors meld together beautifully.

Notes

• Roasting beets enhances their natural sweetness and flavor, but steaming can be used as a quicker alternative.
• Use seedless cucumbers to avoid excess moisture and bitterness in the salad.
• The optional honey or maple syrup balances the acidity in the dressing, but you can omit it for a tangier salad.
• This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
• For a vegan option, substitute feta cheese with a plant-based cheese alternative or omit entirely.

Keywords: beet salad, cucumber salad, feta cheese salad, roasted beets, fresh dill salad, Mediterranean salad, healthy side dish