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