Beet Salad With Feta, Cucumbers & Dill – Fresh, Tangy & Beautifully Balanced! Recipe

I created a Beet Salad With Feta that pairs roasted beets, cucumbers, feta, and dill with a vinaigrette that hides an unexpected bright ingredient.

I never thought a salad could make me stop mid-bite, but these roasted beets with crumbled feta did that. The colors alone suck you in, then the bright, tangy bites keep pulling you back.

I like to toss it quickly so flavors don’t get sleepy, but there are a few little tricks that make it sing, some I learned by screwing up a few times. If you’re into bold simple things that look fancy without trying too hard, this is for you.

I keep it listed under Beet Salad With Feta and it’s the one I make when I want a quick showstopper.

Ingredients

• beets: earthy sweet root, rich in fiber and nitrates, helps blood flow
• Cucumbers: crisp, mostly water; adds crunch and freshness, very low calories
• Feta: salty tang, creamy bite, adds protein and calcium, bold flavor
• dill: fragrant herb with bright, almost citrusy notes, makes salad pop
• Olive oil gives healthy fats, heart friendly monounsaturated oils, smooth mouthfeel
• Red wine vinegar: tangy acidic bite, balances sweetness and lifts flavors
• Honey or maple: optional sweet touch, just a little brightens and softens acidity
• Garlic: sharp savory punch, a little goes a long way, wakes stuff up
• lemon zest: tiny zing, aromatic oils lift the whole salad, makes it brighter

Ingredient Quantities

• Beets, 1 to 1.5 lb (about 3 medium), raw — (they vary in size so use what you got)
• Cucumbers, 1 large English or 2 Persian
• Feta cheese, 6 oz, crumbled
• Fresh dill, about 1/4 cup packed, chopped
• Red onion, 1 small (or 1/4 cup thinly sliced)
• Extra virgin olive oil, 3 tablespoons
• Red wine vinegar, 2 tablespoons
• Dijon mustard, 1 teaspoon
• Honey or maple syrup, 1 teaspoon (optional, but i like it)
• Garlic, 1 small clove, minced or grated
• Kosher salt, about 1/2 teaspoon (to taste)
• Freshly ground black pepper, about 1/4 teaspoon (to taste)
• Fresh lemon zest, 1 teaspoon (optional, brightens it up)

How to Make this

1. Preheat oven to 400 F. Trim beet greens and roots, wrap each beet in foil and roast on a sheet pan for 45 to 60 minutes until a knife slides in easily. If you’re in a hurry you can boil peeled beets 25 to 35 minutes instead, just watch them so they don’t get mushy.

2. Let the beets cool enough to handle, then rub the skins off with a paper towel or your fingers, they usually slip right off. Cut into bite sized wedges or cubes and put them in a large bowl. Save any beet juices for the dressing if you want extra color and flavor.

3. While the beets are cooling slice the cucumber (one large English or two Persian) into half moons or coins, thinly slice the small red onion, chop about 1/4 cup packed fresh dill, and crumble 6 oz of feta.

4. Make the dressing in a jar or small bowl: combine 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 small clove garlic minced or grated, 1 teaspoon fresh lemon zest if using, about 1/2 teaspoon kosher salt and about 1/4 teaspoon freshly ground black pepper. Shake or whisk until emulsified and taste, adjust salt or honey if needed.

5. Pour most of the dressing over the warm or room temp beets and toss gently so the beets soak up the flavor. If you kept beet juices, add a splash to the dressing for extra brightness.

6. Add the sliced cucumbers and thinly sliced red onion to the beets, toss again so everything is coated. Don’t overmix or the feta will crumble too much.

7. Fold in the crumbled feta and the chopped dill gently, saving a little dill and a few feta crumbles for the top. Taste and tweak salt and pepper — remember feta can be salty so go easy on extra salt.

8. Let the salad sit 10 to 15 minutes at room temp so flavors meld, or chill up to an hour if you prefer it cooler. It still tastes great straight away though, so no stress if you’re hungry.

9. Serve topped with the reserved dill, a little extra lemon zest and a final crack of black pepper. It’s beautiful, tangy and balanced, and leftovers keep well for a day or two in the fridge.

Equipment Needed

1. Sheet pan
2. Aluminum foil
3. Large mixing bowl
4. Small jar or small bowl and a whisk (or fork)
5. Chef’s knife
6. Cutting board
7. Vegetable peeler
8. Measuring spoons and a tablespoon (or a 1 Tbsp measure)
9. Paper towels or clean kitchen towel
10. Tongs or salad servers

FAQ

Beet Salad With Feta, Cucumbers & Dill – Fresh, Tangy & Beautifully Balanced! Recipe Substitutions and Variations

• Beets: if you dont have raw, try roasted golden beets for a milder flavor but same texture; or use pre-cooked/vacuum-packed (time saver); or swap in roasted carrots or sweet potato cubes for similar sweetness and bite.
• Cucumbers: thinly sliced zucchini works well raw, jicama gives extra crunch, or use celery or radishes for a peppery snap; Persian and English cukes are basically interchangeable.
• Feta cheese: goat cheese (chevre) for a creamier tang, ricotta salata or cotija for a firmer, salty crumble, or halloumi if you want to grill it first.
• Fresh dill: flat-leaf parsley brightens things, fresh mint gives a cool lift, or tarragon adds a mild anise note; if you must use dried herbs, use about one third the amount called for in fresh.

Pro Tips

1. Roast faster or no-oven: cut beets into even wedges so they roast quicker and get more caramelized edges, or if you really need speed try the microwave method — poke them, put in a bowl with a splash of water, cover and cook until tender. (If you cut them first they will cook way faster, just watch so they dont get mushy.)

2. Keep cucumbers crunchy: sprinkle sliced cucumbers with a little salt and let them sit in a colander for 10 minutes, then pat dry or rinse lightly and dry; you’ll squeeze out excess water so the salad wont get watery. Ice water works too, drain well before tossing.

3. Treat the feta gently: crumble most of it by hand at the last minute so you still have nice chunks for topping, and if your feta tastes too salty rinse it quickly under cold water then drain, that tones it down without losing texture.

4. Add texture and bright notes: toast some walnuts or pumpkin seeds for crunch and toss in just before serving, and if the dressing seems flat a tiny extra splash of vinegar or a touch more honey will balance it out. Also keep the dressing separate if you need to store the salad, add it and the cucumbers right before serving so everything stays fresh.