Some recipes feel like a page from a family scrapbook—simple, beautiful, and full of soul. This Beet Salad with Feta, Cucumbers, and Dill is exactly that. It’s the kind of dish that brings together the earthiness of roasted beets, the refreshing crunch of cucumbers, and the creamy tang of feta, all tied together with a generous sprinkle of fresh dill. It feels like summer in a bowl, yet hearty enough to enjoy all year long.

Growing up, beet salad was a staple at our table during spring and early summer—always arriving alongside roasted meats at Easter, or simply served as a light meal with warm bread on those first warmer evenings. While many variations exist, this version—brightened with cucumbers and the creamy saltiness of feta—is one that has quietly become a favorite. It’s perfect for picnics, potlucks, or a make-ahead lunch that gets even better after sitting in the fridge for a while.

Beyond its beautiful magenta hue and refreshing bite, what I really love about this salad is how it balances flavor and texture. The sweet, tender beets mingle so well with the crisp cucumber and tangy cheese, while the dill brings everything together with its vibrant, herbal flair. Whether you’re familiar with beet salads or trying one for the first time, this one might just become a staple in your own kitchen too.

Why You’ll Love This Recipe:

• It’s fresh, flavorful, and naturally vibrant.
• Packed with nutrients and perfect for any time of year.
• Make-ahead friendly and great for meal prep.
• Can be served as a light main or a stunning side dish.
• Comes together easily and requires minimal cooking.

INGREDIENTS YOU’LL NEED:

• 4 medium beets, roasted and peeled
• 1 large cucumber, thinly sliced
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh dill
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

HOW TO MAKE BEET SALAD WITH FETA, CUCUMBERS, AND DILL:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Roast the Beets
Start by preheating your oven to 400°F (200°C). Wash the beets thoroughly and wrap them individually in foil. Pop them onto a baking sheet and roast for about 45 to 60 minutes, or until they can be pierced easily with a fork. Once done, let them cool until they’re easy to handle, then slip off the skins—it’s almost like magic how easily they come off!

Step 2: Slice and Dice
Once your beets are cool and peeled, cut them into bite-sized chunks or slices—whichever you prefer. I like a rustic, uneven chop that gives the salad a homemade feel. Slice the cucumber thinly, keeping the skin on for extra crunch and color.

Step 3: Mix the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. This dressing is intentionally simple—meant to highlight the fresh flavors rather than overpower them.

Step 4: Combine the Salad
In a large bowl, toss together the chopped beets and cucumber. Drizzle the dressing over the top and gently mix until everything is coated. Add the crumbled feta and chopped dill last so they stay intact and vibrant.

Step 5: Let It Rest (Optional but Recommended)
If you’ve got the time, let the salad sit in the fridge for 30 minutes before serving. The flavors mingle beautifully and the dill really shines through.

Step 6: Serve and Enjoy
Spoon into a pretty bowl, top with a little extra feta and dill if you’d like, and enjoy it chilled or at room temperature.

HELPFUL TIPS:

• Beet Prep Hack: If you’re short on time, pre-cooked beets (often sold vacuum-packed) work well in a pinch.
• Chill it for flavor: Letting the salad sit for a bit makes a big difference. The longer it rests, the more flavorful it becomes.
• Use a variety of beets: Golden beets or even candy-striped Chioggia beets add color and an extra layer of visual appeal.
• Add texture: Toasted walnuts or sunflower seeds bring a nice crunch and an earthy note that pairs well with the creamy feta.

DETAILS:

• Prep Time: 15 minutes (plus roasting time if needed)
• Cook Time: 0 minutes (not including beet roasting)
• Total Time: 1 hour 15 minutes (with beet roasting)
• Yield: 4 servings
• Category: Salad
• Method: Tossed
• Cuisine: Mediterranean-inspired
• Diet: Vegetarian, Gluten-Free

NOTES:

You can make this salad up to two days ahead. Just keep the feta separate and add it right before serving to keep it fresh and creamy. It’s also easy to double for a crowd—just use a large mixing bowl and add the dressing a little at a time so it doesn’t overwhelm the vegetables.

NUTRITIONAL INFORMATION:

(Per serving – approximate)
Calories: 180
Protein: 5g
Fat: 13g
Carbohydrates: 13g
Fiber: 3g
Sugar: 9g

FREQUENTLY ASKED QUESTIONS:

Can I use pickled beets instead of roasted?
Sure! If you like a tangier flavor and a shortcut, pickled beets work well. Just keep in mind they’ll bring their own acidity, so you might want to reduce the lemon juice in the dressing.

Can this be made dairy-free?
Yes! Just swap the feta for a plant-based feta or skip it entirely. The salad is still flavorful and refreshing without it.

What protein goes well with this salad?
Grilled chicken, lamb, or even a simple hard-boiled egg make great pairings for a heartier meal.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you’re making it ahead, wait to add the feta and dill until just before serving for the best texture and flavor.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other refreshing bites:

• Classic Shrimp Salad
• Cucumber Feta Salad
• Beet Salad with Feta, Cucumbers, and Dill
• Mango Shrimp Ceviche

CONCLUSION

This Beet Salad with Feta, Cucumbers, and Dill is the kind of dish that quietly steals the show. It’s colorful, fresh, and flavorful—and once you try it, it’s hard not to come back for more. Whether you serve it as a starter, side, or light main dish, it’s a celebration of good, honest ingredients that come together in the most beautiful way. Give it a go—and don’t be surprised if it becomes a new seasonal favorite at your table.

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