Beet Feta Salad with Cucumber and Dill Recipe
A refreshing Beet Feta Salad with Cucumber and Dill, featuring tender roasted or canned beets marinated in a tangy lemon vinaigrette, combined with crisp cucumber, creamy feta cheese, and fresh dill. This vibrant salad is quick to prepare and perfect as a light lunch or a side dish.
- Prep Time: 4 minutes
- Cook Time: 8 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Dressing
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 3 tbsp extra-virgin olive oil
Salad
- 2 cups roasted or canned beets, diced (from about 2 large beets)
- 1 medium cucumber, seeded, halved, and thinly sliced
- 4 oz feta, crumbled
- 1/4 cup chopped fresh dill
Instructions
- Prepare the dressing: In a small bowl or measuring cup, whisk together the fresh lemon juice and kosher salt until the salt dissolves completely. Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing into a smooth consistency. Taste and adjust the seasoning with more salt or lemon juice if desired.
- Marinate the beets: Place the diced roasted or canned beets in a large bowl. Pour half of the prepared lemon vinaigrette over the beets and toss gently to coat evenly. Let the beets marinate to absorb the flavors while you prepare the remaining salad components.
- Assemble the salad: Just before serving, add the sliced cucumber, crumbled feta cheese, chopped fresh dill, and the remaining lemon vinaigrette to the bowl with the marinated beets. Toss carefully to combine all ingredients without breaking up the feta too much, preserving its texture and preventing the salad from turning pink.
Notes
- Use roasted beets for a deeper, sweeter flavor; canned beets offer convenience and save time.
- If you prefer a stronger lemon flavor, add a bit more fresh lemon juice to the dressing.
- For a nuttier twist, sprinkle some toasted walnuts or pine nuts on top.
- This salad can be made ahead but toss the cucumber and feta just before serving to keep their textures fresh.
