Description
This vibrant Beet Salad with Feta, Cucumbers, and Dill is a refreshing and nutritious dish perfect for any season. Tender roasted or boiled beets combine beautifully with crisp cucumbers, creamy feta cheese, and fresh dill, all tossed in a light lemon and olive oil dressing. It’s an easy-to-make salad that adds a burst of color and flavor to your meals.
Ingredients
Scale
Salad Ingredients
- 3 medium beets, roasted or boiled, peeled and diced
- 1 large cucumber, diced
- 1/3 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Beets: Roast or boil the beets until they are tender. Allow them to cool completely before peeling off the skins and dicing them into bite-sized pieces.
- Combine Ingredients: In a large mixing bowl, add the diced beets, diced cucumber, crumbled feta cheese, and chopped fresh dill. Toss gently to combine all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey (if using), and season with salt and black pepper to taste until well emulsified.
- Dress the Salad: Pour the dressing over the beet mixture and toss gently to ensure the salad is evenly coated with the dressing.
- Chill: Place the salad in the refrigerator and chill for 15 to 20 minutes before serving to allow flavors to meld and the salad to cool.
Notes
- Roasting beets enhances their natural sweetness, but boiling is a quicker alternative.
- The honey in the dressing is optional and can be omitted for a vegan or less sweet version.
- For extra texture, add toasted walnuts or pine nuts as a topping.
- This salad can be served as a side dish or a light main course.
- Store leftovers in an airtight container in the refrigerator for up to 2 days for best freshness.
