Name: Vibrant Beet Feta Salad with Cucumber and Dill Recipe
Prep time: 4 min
Cook time: 8 min
Total time: 12 min
Cuisine: Mediterranean
Ingredients: 1 tbsp fresh lemon juice; 1/2 tsp kosher salt; 3 tbsp extra-virgin olive oil; 2 cups roasted or canned beets, diced (from about 2 large beets); 1 medium cucumber, seeded, halved, and thinly sliced; 4 oz feta cheese, crumbled; 1/4 cup chopped fresh dill

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Introduction

This Vibrant Beet Feta Salad with Cucumber and Dill is a refreshing and colorful dish perfect for warm days or as a bright side. The combination of tender beets, crisp cucumber, tangy feta, and fresh dill, all enhanced by a zesty lemon vinaigrette, creates a delicious balance of flavors and textures.

A white bowl filled with a fresh salad that has three main layers: thick, deep red beet chunks at the bottom, topped with bright green cucumber slices showing their soft, pale interior, and creamy white cubes and crumbles of feta cheese scattered throughout. Fresh dill sprigs with thin green leaves are spread over the salad. The salad is lightly sprinkled with cracked black pepper and salt, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp fresh lemon juice
1/2 tsp kosher salt
3 tbsp extra-virgin olive oil
2 cups roasted or canned beets, diced (from about 2 large beets)
1 medium cucumber, seeded, halved, and thinly sliced
4 oz feta, crumbled
1/4 cup chopped fresh dill

Instructions

Step 1: In a small bowl or measuring cup, whisk together the fresh lemon juice and kosher salt until the salt dissolves. Gradually drizzle in the extra-virgin olive oil while whisking constantly to create a smooth lemon vinaigrette. Taste and adjust the seasoning if needed.
Step 2: Place the diced roasted or canned beets in a large bowl. Pour in half of the prepared lemon vinaigrette and toss well to coat the beets evenly. Let them marinate while you prepare the rest of the ingredients.
Step 3: Just before serving, add the sliced cucumber, crumbled feta, chopped fresh dill, and the remaining lemon vinaigrette to the bowl with the marinated beets. Gently toss everything together, taking care to keep the feta somewhat chunky so it doesn’t turn the salad pink.

Tips & Variations

For extra crunch, add toasted walnuts or almonds to the salad before serving.
If you prefer a milder flavor, substitute fresh dill with fresh parsley or mint.
Roast fresh beets yourself for deeper flavor by wrapping them in foil and baking at 400°F for about 45-60 minutes until tender.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors deepen over time, but the cucumber may release moisture, so it’s best enjoyed fresh. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A white bowl holds a fresh salad with three main layers: the bottom layer is chunky, deep purple beetroot pieces with a smooth, glossy texture; on top of the beets, there are crisp, round cucumber slices showing a light green center and darker green edges; the top layer consists of white feta cheese cubes with a crumbly texture scattered all over. Sprigs of fresh green dill are spread across the salad, along with a light sprinkle of coarse black pepper and sea salt adding contrast to the colors. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pickled or canned beets for this salad?

Yes, canned beets are a convenient option and work well if drained and rinsed. Pickled beets may alter the salad’s flavor due to their vinegar content, so use them only if you enjoy a tangier taste.

How do I prevent the feta from turning pink in the salad?

Gently toss the salad after adding the feta, and avoid overmixing. This keeps the feta in chunks and prevents it from absorbing too much beet juice, which can turn it pink.