🥗 Beet Salad with Feta, Cucumbers, and Dill
Description
A refreshing, vibrant salad that balances earthy roasted beets, cool cucumbers, tangy feta, and fresh dill. Tossed in a light olive oil and vinegar (or lemon) dressing, it’s the perfect side dish for summer meals, picnics, or a light lunch. Add a drizzle of honey for a gentle sweetness that ties it all together.
🧾 Ingredients
- 4 medium beets, cooked and sliced (roasted or steamed)
- 1 large cucumber, thinly sliced
- ½ cup feta cheese, crumbled
- 2 tbsp fresh dill, finely chopped
- 1 tbsp red wine vinegar or lemon juice
- 2 tbsp olive oil
- Salt & freshly cracked black pepper, to taste
- Optional: 1 tsp honey or maple syrup
📝 Instructions
- Cook the beets (roast at 400°F for 40–45 minutes wrapped in foil or steam until tender). Cool, peel, and slice into thin rounds or wedges.
- Slice cucumber thinly (peeled or unpeeled based on preference).
- In a bowl, whisk together olive oil, vinegar or lemon juice, and honey (if using). Season with salt and pepper.
- Toss beets and cucumbers with the dressing gently.
- Top with crumbled feta and chopped dill.
- Chill 10–15 minutes before serving, if desired. Serve cold or room temperature.
🧂 Notes & Tips
- Roasting beets brings out a deeper flavor than steaming.
- Add red onions or thinly sliced radishes for more crunch and bite.
- A sprinkle of toasted walnuts or pistachios can add texture.
- Use golden beets to avoid staining and for a milder flavor.
- Make ahead: Combine all except feta and dill—add those just before serving for best texture.
🍽️ Servings
- Serves: 4
- Serving Size: ~1 cup
🔢 Nutritional Info (per serving, approx.)
- Calories: 150
- Fat: 11g
- Carbs: 10g
- Fiber: 2.5g
- Protein: 4g
- Sugar: 7g
- Sodium: 220mg
(Will vary slightly depending on beet size and feta type)
✅ Health Benefits
- Beets: High in antioxidants, nitrates (may lower blood pressure), folate, and fiber.
- Cucumbers: Hydrating, low-calorie, rich in vitamin K.
- Feta Cheese: Adds calcium and protein, lower in fat than many other cheeses.
- Dill: A good source of antioxidants and adds natural flavor without salt.
- Olive Oil: Heart-healthy fats and anti-inflammatory compounds.
❓ Q&A
Q: Can I use pickled beets instead of fresh?
A: Yes, but skip the vinegar or lemon in the dressing, and reduce salt. Pickled beets add tang and are more intense in flavor.
Q: Is this salad vegan-friendly?
A: Not as-is due to the feta, but you can easily substitute with vegan feta or skip it.
Q: How long does it keep in the fridge?
A: Up to 3 days. Add fresh dill and feta just before serving if storing ahead.
Q: Can I add protein to make it a meal?
A: Yes! Great additions include grilled chicken, chickpeas, or quinoa.