There’s something incredibly refreshing about a crisp, colorful salad that dances with both flavor and simplicity. This beet salad with feta, cucumbers, and dill is not only visually stunning but delightfully satisfying. Packed with creamy feta, juicy cucumbers, earthy beets, and aromatic dill, it brings a Mediterranean touch to your table in just 10 minutes. If you’re looking for a go-to summer dish—or simply a salad that feels like sunshine on a plate—this is it.
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The Story & Intro
A Memory Rooted in Summer Kitchens
Growing up, summers meant open windows, a faint scent of lemon zest in the air, and bowls of cold salads tucked into the fridge, waiting for someone to grab a fork. My grandmother’s beet salad was the showstopper—always glowing ruby red, dotted with white feta, and chilled to perfection. She’d always say, “The secret is in the salt and the waiting.”
Now, when I make this beet salad with feta, cucumbers, and dill, I’m instantly taken back to those family-filled days. It’s a dish steeped in simplicity but enriched with memory. And over the years, I’ve added my own touch—with extra lemon, creamy crumbled feta, and tender slices of cucumber.
You’ll find echoes of this same brightness in other favorites like our Blackberry Avocado Salad with Honey Lemon Vinaigrette and the vibrant Vibrant Roasted Beets and Carrots with Creamy Burrata Salad.
Why This Beet Salad Is Special
First, let’s talk flavor: earthy sweetness from the beets, saltiness from the feta, refreshing crunch from cucumbers, and that fragrant pop of fresh dill. But beyond taste, this salad is:
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Ridiculously quick: Done in under 10 minutes with pre-roasted or canned beets.
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Nutrient-packed: Full of fiber, vitamins, and healthy fats.
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Versatile: A stunning side dish or a light lunch on its own.
Like our Mediterranean Tuna Salad and Greek Cucumber Tomato Feta Salad, this one hits that perfect balance of hearty and fresh.
Ingredients & Preparation
What You’ll Need
Here’s the breakdown of what you’ll need. Feel free to print, screenshot, or keep this handy:
| Ingredient | Amount |
|---|---|
| Lemon juice | 1 tablespoon |
| Kosher salt | ½ teaspoon |
| Extra-virgin olive oil | 3 tablespoons |
| Roasted or canned beets | 2 cups, cut into ½” cubes |
| Cucumber | 1 medium, seeded, sliced |
| Feta cheese | 4 oz, crumbled |
| Fresh dill | ¼ cup, roughly chopped |
Tip: For the best results, use cold, roasted beets that have fully cooled.
This vibrant lineup of ingredients echoes those in our Watermelon Salad with Cucumber and Feta and Peach Feta Salad, where contrast and texture lead the way.
Tools & Smart Swaps
Tools
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A sharp knife
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Cutting board
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Whisk and mixing bowl
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Salad bowl or serving platter
Substitutions
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Vinegar for lemon: Red wine or balsamic work beautifully.
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Fresh herbs: Swap dill for mint or parsley if needed.
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Cheese swap: Goat cheese or ricotta salata can be used in place of feta.
This flexibility makes it just as fuss-free as our Greek Potato Salad or Loaded Mediterranean Flatbread with Whipped Feta.
Cooking Instructions & Tips
Step-by-Step Method
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Make the dressing: In a small bowl, whisk together lemon juice and salt. Slowly drizzle in the olive oil, whisking continuously until emulsified.
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Dress the beets: Place beets into a large salad bowl. Pour in half the dressing and toss gently. Let them sit to absorb flavor for 5–10 minutes.
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Combine the rest: Add cucumber slices, crumbled feta, and chopped dill to the beets. Pour in the remaining dressing.
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Toss & Serve: Gently toss everything together until coated and combined. Chill until ready to serve.
Tips to Nail It
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Color control: Reserve some feta, cucumber, and dill to sprinkle on top last so the beets don’t stain everything bright pink.
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Time saver: Canned beets are your shortcut hero—just drain, rinse, and chop.
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Flavor boost: Add a sprinkle of za’atar or sumac for depth.
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Serving tip: Let it sit 10 minutes before serving to let the flavors marry.
Like our Mediterranean Chickpea Patties or 5-Minute Double Bean Mediterranean Salad, this dish rewards the simplest touch.
Serving, Storing & Pairing
What to Serve With It
This beet salad sings alongside grilled meats, roasted fish, or even a crusty slice of sourdough. For a full Mediterranean feast, pair it with:
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Our creamy Avocado Feta Toast for brunch vibes
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A tangy plate of Pomegranate Pistachio Whipped Feta as a party starter
Its balance of salt, sweet, and citrus also complements anything with garlic, lemon, or herbs.
How to Store & Reheat
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Storage: Keep in an airtight container for up to 3 days in the fridge.
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Make-ahead tip: Prep the dressing and ingredients ahead, but mix everything just before serving to retain color and crunch.
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Freezing? Best to avoid—fresh veggies like cucumber don’t freeze well.
FAQ: Beet Salad with Feta, Cucumbers, and Dill
Can I use golden beets instead of red?
Yes! Golden beets taste milder and won’t stain the other ingredients.
What’s the best feta to use?
Look for feta in brine—it’s creamier and tangier than pre-crumbled versions.
Can I make this vegan?
Absolutely. Use a vegan feta alternative or skip the cheese entirely and add toasted walnuts or chickpeas.
Is it gluten-free?
It is! Just double-check your cheese and vinegar for any additives.
Can I roast my own beets?
Yes, and it’s worth it! Wrap in foil with olive oil, roast at 400°F for 45–60 minutes, then peel once cooled.
Conclusion
This beet salad with feta, cucumbers, and dill isn’t just a dish—it’s a vibrant memory on a plate. Every bite offers the perfect balance of sweet, salty, creamy, and crisp. Whether you’re enjoying it solo with a glass of chilled white wine or as part of a weekend dinner party, it brings freshness and ease together like few salads can.
Craving more bold Mediterranean bites? Check out our:
Tried this recipe? We’d love to hear your thoughts!
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Beet Salad with Feta, Cucumbers, and Dill
- Total Time: 10
- Yield: 4 servings
- Diet: Vegetarian
Description
This beet salad with feta, cucumbers, and dill is a refreshing Mediterranean dish ready in 10 minutes. Packed with earthy beets, creamy feta, crisp cucumber, and fresh dill, it’s perfect as a side or a light lunch.
Ingredients
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil
• 2 cups roasted or canned beets, cut into 1/2″ pieces
• 1 medium cucumber, seeded, halved, and thinly sliced
• 4 oz. feta cheese, crumbled
• 1/4 cup fresh dill, roughly chopped
Instructions
1. In a small bowl, whisk the lemon juice and salt together until dissolved.
2. Gradually drizzle in the olive oil while whisking to emulsify.
3. Place chopped beets in a large bowl and toss with half the dressing. Let sit for 5–10 minutes.
4. Add cucumber slices, feta cheese, and dill to the bowl.
5. Pour in the remaining dressing and gently toss everything together.
6. Optionally, garnish with reserved ingredients for presentation and serve immediately or chill before serving.
Notes
– Use golden beets if you want to avoid staining other ingredients pink.
– Red wine vinegar or balsamic can replace lemon juice if desired.
– Canned beets are convenient, but roasted beets offer deeper flavor.
– Roast fresh beets at 400°F for 45–60 minutes wrapped in foil with olive oil.
– Avoid freezing as cucumbers and feta lose texture after thawing.
- Prep Time: 10
- Method: No-Cook
- Cuisine: Mediterranean