Beet Salad with Feta, Cucumber, and Dill Recipe

Introduction

This Beet Salad with Feta, Cucumbers, and Dill is a refreshing and vibrant dish perfect for warm days or as a light side. The sweetness of roasted beets pairs beautifully with creamy feta and crisp cucumbers, all elevated by a tangy balsamic dressing.

Ingredients

• 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

Instructions

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

Tips & Variations

• For extra crunch, add toasted walnuts or pine nuts to the salad.
• If you prefer a sweeter vinaigrette, add a teaspoon of honey to the dressing.
• Fresh herbs like mint or parsley can be used instead of dill for a different flavor profile.
• Use canned, cooked beets for a quicker version, but roasting fresh beets enhances the flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible and toss just before serving to maintain freshness. This salad is best enjoyed chilled or at room temperature after refrigerating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beets in advance?

Yes, you can roast the beets ahead of time and keep them peeled and refrigerated for up to 2 days before assembling the salad.

Is this salad suitable for vegans?

To make the salad vegan, simply omit the feta cheese or substitute it with a plant-based cheese alternative.

Beet Salad with Feta, Cucumber, and Dill Recipe

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★★★★★

4.6 from 74 reviews

• Author: Hugo
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Beet Salad with Feta, Cucumbers, and Dill is a refreshing and vibrant dish perfect for any season. Roasted beets add a tender, sweet earthiness that pairs beautifully with crisp cucumbers, tangy feta cheese, and aromatic fresh dill. The salad is lightly dressed with a simple balsamic vinaigrette made from extra virgin olive oil and aged balsamic vinegar, creating a harmonious balance of flavors that is both healthy and satisfying. Enjoy this colorful salad chilled or at room temperature as a light lunch, side dish, or appetizer.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 medium fresh beets (about 250g)
• 1 English cucumber (about 200g), sliced
• 100g crumbled feta cheese
• 2 tbsp fresh dill, chopped

Dressing Ingredients

• 3 tbsp extra virgin olive oil
• 1 tbsp aged balsamic vinegar
• Salt and pepper to taste

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Instructions

1. Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet tightly in aluminum foil and place them on a baking sheet. Roast the beets in the oven for about 45 minutes or until they are tender when pierced with a fork. Remove from the oven and allow the beets to cool completely before peeling off the skins.
2. Prepare the Cucumbers: While the beets are roasting, wash and slice the English cucumber into thin rounds to complement the texture of the beets and add freshness to the salad.
3. Combine Beets and Cucumbers: In a large salad bowl, gently mix the sliced cucumbers with the peeled and diced roasted beets to avoid mashing the tender vegetables.
4. Add Feta and Dill: Sprinkle the crumbled feta cheese over the combined vegetables, followed by the chopped fresh dill to impart a fragrant herbal note.
5. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, aged balsamic vinegar, salt, and pepper until well emulsified. Drizzle this dressing evenly over the salad just before serving.
6. Toss and Serve: Gently toss the salad to coat all the ingredients with dressing. Serve the salad chilled or at room temperature for a refreshing and flavorful experience.

Notes

• For easier peeling, you can rub the skins off the beets with your hands after roasting and cooling.
• Use fresh dill as it adds the best flavor, but dried dill can be substituted in a pinch.
• This salad can be prepared a few hours ahead and refrigerated to enhance the flavors.
• Adjust salt and pepper according to your preference; feta cheese adds some saltiness already.
• For a nuttier taste, add toasted walnuts or pine nuts as an optional garnish.

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

Keywords: beet salad, vegetarian salad, roasted beets, cucumber salad, feta cheese, dill, balsamic vinaigrette, healthy salad, Mediterranean salad