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Beet Salad with Feta and Dill Recipe

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4.9 from 128 reviews

This refreshing Beet Salad with Feta, Cucumbers, and Dill combines the earthy sweetness of beets with creamy feta cheese, crisp cucumber slices, and fragrant fresh dill, all dressed in a tangy lemon and olive oil vinaigrette. Perfect as a light side dish or a healthy snack, this salad is quick to prepare and bursting with vibrant flavors and textures.

Ingredients

Dressing

  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil

Salad

  • 2 cups roasted or canned beets, roughly cut into 1/2 inch pieces
  • 1 medium cucumber, seeded and thinly sliced
  • 4 ounces feta cheese, crumbled
  • 1/4 cup fresh dill, roughly chopped

Instructions

  1. Prepare Dressing: In a small bowl or measuring cup, whisk together 1 tablespoon of lemon juice and 1/2 teaspoon of kosher salt until the salt dissolves completely. Gradually drizzle in 3 tablespoons of extra-virgin olive oil, whisking continuously to create a smooth and emulsified dressing.
  2. Toss Beets: Place 2 cups of roughly chopped beets in a large mixing bowl. Drizzle in half of the prepared dressing over the beets and gently toss to coat all the pieces evenly. Allow the beets to marinate for a few minutes to absorb the flavors while you prepare the remaining ingredients.
  3. Combine & Serve: Just before serving, add the thinly sliced cucumber, crumbled feta cheese, and chopped fresh dill to the bowl with the beets. Pour in the remaining half of the dressing and toss gently until all the ingredients are well combined and evenly coated. Serve immediately for the freshest taste.

Notes

  • You can use either roasted beets or canned beets depending on availability; roasting enhances natural sweetness.
  • To roast fresh beets, wrap them in foil and bake at 400°F (200°C) for about 45-60 minutes until tender.
  • This salad is best served fresh but can be refrigerated for up to 1 day.
  • Adjust salt to taste, especially when using salty feta cheese.
  • For a vegan version, omit feta or substitute with plant-based cheese alternatives.

Find it online: https://oliviabakes.com/beet-salad-with-feta-and-dill-recipe/