Beet Salad with Feta, Cucumbers, and Dill
A vibrant, Mediterranean-inspired beet salad that combines sweet roasted beets, tangy feta, crisp cucumbers, and fresh dill. Perfect for healthy lunches or light dinners.
Ingredients
- 3 medium beets roasted or boiled
- 1 cup cucumber sliced
- ½ cup feta cheese crumbled
- 2 tbsp fresh dill chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- Salt and pepper to taste
- Optional Add-ins:
- ¼ cup toasted walnuts
- ¼ cup sliced red onion
- Zest of 1 lemon
Instructions
- Cook Beets: Roast at 400°F (200°C) for 40–50 minutes or boil until fork-tender. Cool, peel, and dice.
- Prep Ingredients: Slice cucumbers, crumble feta, chop dill.
- Make Dressing: Whisk olive oil, vinegar or lemon juice, salt, and pepper.
- Combine: Toss all ingredients in a bowl.
- Serve: Top with extra dill and enjoy chilled or at room temperature.
Notes
- Use golden beets for a milder flavor and less staining.
- Pickled beets can be used for a tangier twist—just reduce vinegar in dressing.
- Add chickpeas or quinoa for a protein boost.