Beet Salad with Feta, Cucumbers, and Dill
A Bright, Refreshing Dish Bursting with Flavor and Color
When it comes to simple, nutritious, and flavor-packed dishes, beet salad is a timeless favorite — and this version takes it to a whole new level. With sweet, earthy roasted beets, crisp cucumbers, creamy feta, and a pop of fresh dill, this Beet Salad with Feta, Cucumbers, and Dill is as beautiful as it is delicious.
It’s the perfect salad to serve as a light lunch, a BBQ side dish, or a refreshing companion to grilled meat or fish. Plus, it’s easy to make and loaded with nutrients your body will love.
🥗 Why This Salad Works
Sweet and salty balance from beets and feta
Crunchy freshness from cucumber
Herbaceous lift from fresh dill
Great for make-ahead meals — the flavors get better as they sit
Naturally gluten-free, and easy to make vegetarian or vegan
🛒 Ingredients
3 medium beets, roasted or boiled, peeled and cubed
1 large cucumber, sliced or diced
1/2 cup crumbled feta cheese (use plant-based feta for a vegan option)
2 tbsp fresh dill, chopped
2 tbsp olive oil
1 tbsp red wine vinegar or lemon juice
Salt and pepper, to taste
Optional:
1/4 cup thinly sliced red onion
Handful of arugula or spinach for added greens
Toasted nuts or seeds (like walnuts or sunflower seeds) for crunch
👨🍳 Instructions
Cook the beets:
Roast, boil, or steam the beets until tender (about 40–60 minutes depending on size). Let cool, then peel and cut into bite-sized cubes.
Prepare the vegetables:
Slice cucumber and (optional) red onion. Set aside.
Make the dressing:
In a small bowl, whisk together olive oil, vinegar or lemon juice, a pinch of salt, and pepper.
Assemble the salad:
In a large bowl, gently toss together the beets, cucumber, red onion (if using), feta, and dill. Drizzle with dressing and toss lightly to combine.
Chill or serve:
Let sit for 10–15 minutes to allow flavors to meld, or refrigerate for up to 24 hours. Serve cold or at room temperature.
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