Beet Salad with Feta, Cucumbers, and Dill Recipe
This vibrant Beet Salad with Feta, Cucumbers, and Dill is a refreshing and nutritious dish perfect for a light lunch or a flavorful side. Roasted beets bring a tender sweetness that complements the crisp cucumbers, creamy feta, and aromatic fresh dill. Enhanced by a simple dressing of extra virgin olive oil and aged balsamic vinegar, this salad offers a perfect balance of earthy, tangy, and herbal notes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Units
Scale
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
Instructions
- Roasting the Beets: 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, or until the beets are tender when pierced with a fork. Remove from the oven and allow them to cool before peeling off the skins.
- Preparing the Cucumbers: While the beets roast, slice the English cucumber into thin, uniform rounds to ensure a consistent texture and appearance.
- Combining Vegetables: In a large mixing bowl, gently combine the cooled, diced roasted beets with the sliced cucumbers to keep their texture intact without bruising.
- Adding Feta and Dill: Crumble the feta cheese evenly over the beet and cucumber mixture, then sprinkle the chopped fresh dill for a fragrant herbal note.
- Making the Dressing and Serving: In a small bowl, whisk together the extra virgin olive oil, aged balsamic vinegar, salt, and pepper until well emulsified. Drizzle the dressing over the salad just before serving and toss gently to coat all ingredients without breaking them apart. Serve the salad chilled or at room temperature for best flavor.
Notes
- Roasting the beets enhances their natural sweetness and soft texture, which is key to this salad.
- You can substitute balsamic vinegar with red wine vinegar for a sharper tang.
- This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh to maintain the texture of cucumbers.
- For a vegan version, omit the feta or replace it with a plant-based cheese alternative.
- To save time, cooked or pre-roasted beets from the store can be used.
