Name: Vibrant Beet Feta Salad with Cucumber and Dill Recipe
Prep time: 4 min
Cook time: 8 min
Total time: 12 min
Cuisine: Mediterranean
Ingredients: 1 tbsp fresh lemon juice; 1/2 tsp kosher salt; 3 tbsp extra-virgin olive oil; 2 cups roasted or canned beets, diced (from about 2 large beets); 1 medium cucumber, seeded, halved, and thinly sliced; 4 oz feta, crumbled; 1/4 cup chopped fresh dill

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Introduction

This Vibrant Beet Feta Salad with Cucumber and Dill is a refreshing and colorful dish perfect for any season. With tangy lemon vinaigrette, creamy feta, and fresh herbs, it’s an easy way to brighten your meal.

A white bowl filled with a salad showing three main layers: the bottom layer has bright red beet chunks that are cut into large, irregular pieces. On top of the beets, there are medium-thick, round cucumber slices with a fresh green outer edge and pale green inside. Scattered over the cucumbers and beets are white cubes and small crumbles of soft feta cheese. The salad is garnished with small green dill sprigs and sprinkled with coarse black pepper. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp fresh lemon juice
1/2 tsp kosher salt
3 tbsp extra-virgin olive oil
2 cups roasted or canned beets, diced (from about 2 large beets)
1 medium cucumber, seeded, halved, and thinly sliced
4 oz feta, crumbled
1/4 cup chopped fresh dill

Instructions

Step 1: In a small bowl or measuring cup, whisk together the fresh lemon juice and kosher salt until the salt dissolves. Gradually drizzle in the extra-virgin olive oil while whisking constantly to create a smooth dressing. Taste and adjust salt or lemon juice if needed.
Step 2: Place the diced roasted or canned beets in a large bowl. Pour in half of the lemon vinaigrette and mix well to coat the beets evenly. Let them marinate while preparing the rest of the ingredients to enhance their flavor.
Step 3: Just before serving, add the sliced cucumber, crumbled feta, chopped fresh dill, and the remaining lemon vinaigrette to the marinated beets. Gently toss everything together, taking care to keep the feta in chunks and avoid the salad turning pink.

Tips & Variations

For extra crunch, add toasted walnuts or pumpkin seeds when tossing the salad.
You can substitute fresh dill with fresh parsley or mint for a different herb flavor.
Use roasted beets for a deeper flavor or canned beets for convenience.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten fresh as the feta can soften and the salad may become watery over time. If needed, toss gently before serving to redistribute the dressing.

How to Serve

A white bowl holds a colorful salad with three main layers: large, shiny, deep red beet chunks form the bottom layer, fresh green cucumber slices with a light, crisp texture sit in the middle, and white feta cheese cubes with a slightly crumbly texture are scattered on top. Sprigs of fresh green dill are placed on top throughout the salad, adding texture and color contrast. The salad is lightly sprinkled with black pepper, giving it a bit of speckled detail. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the beets and vinaigrette in advance and marinate the beets overnight. Add the cucumber, feta, and dill just before serving to keep the salad fresh and crisp.

Can I use a different cheese instead of feta?

Absolutely! Goat cheese or queso fresco work well as substitutes and add their own unique flavors while maintaining the creamy texture.