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Beet Salad with Feta, Cucumbers & Dill

A vibrant and nutritious salad featuring roasted beets, crisp cucumbers, creamy feta cheese, and fresh dill, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium-sized beets, roasted and chopped
  • 1 medium cucumber, diced
  • ½ cup feta cheese, crumbled
  • 2 tablespoons fresh dill, chopped
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45 minutes until tender. Let them cool, then peel and chop them into bite-sized pieces.
  2. While the beets are cooling, wash and dice the cucumber into small cubes. Set aside.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Adjust the seasoning to your preference.
  4. In a large mixing bowl, gently toss together the chopped beets, diced cucumber, crumbled feta, and fresh dill.
  5. Drizzle the dressing over the salad and toss everything lightly to coat. Be careful not to mash the beets!
  6. Serve immediately as a side dish or enjoy it as a light lunch.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a deeper flavor, consider seasoning beets with salt and pepper before roasting. If you don't like dill, fresh parsley or mint makes a good substitute.