Here’s a refreshing, vibrant recipe for Beet Salad with Feta, Cucumbers, and Dill — a perfect side dish that’s earthy, tangy, and fresh, with creamy feta balancing the brightness of dill and cucumber.
🥗 Beet Salad with Feta, Cucumbers, and Dill
Ingredients (Serves 4):
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3–4 medium beets (roasted or boiled, peeled, and diced or sliced)
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1 cup cucumber, thinly sliced or diced
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½ cup crumbled feta cheese
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2 tablespoons fresh dill, finely chopped
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1–2 tablespoons red onion or shallot, thinly sliced (optional)
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Salt & black pepper, to taste
For the dressing:
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2 tablespoons olive oil
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1 tablespoon red wine vinegar (or lemon juice)
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1 teaspoon honey or maple syrup (optional)
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Salt & pepper to taste
Instructions:
1. Cook the beets (if not using pre-cooked):
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Wrap in foil and roast at 400°F (200°C) for 45–60 minutes or boil for 30–40 minutes until fork-tender.
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Let cool, then peel and cut into bite-sized pieces.
2. Make the dressing:
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In a small bowl or jar, whisk together olive oil, vinegar (or lemon), honey, salt, and pepper.
3. Assemble the salad:
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In a large bowl, combine the cooked beets, cucumber, red onion (if using), and dill.
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Drizzle with dressing and toss gently to coat.
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Sprinkle with crumbled feta and gently mix or leave on top for presentation.
4. Chill or serve immediately:
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Can be served right away or chilled for 30 minutes to allow flavors to meld.
✅ Tips & Variations:
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Use golden beets for a less earthy, sweeter profile.
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Add arugula or baby spinach for a more substantial salad.
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Swap dill for fresh mint or parsley if you prefer.
Would you like a version that includes nuts (like pistachios or walnuts) or a vegan variation?