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Irresistible Beet Feta Salad with Cucumber and Dill

A vibrant and comforting salad combining sweet roasted beets, creamy feta, crisp cucumbers, and fragrant dill, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 medium medium beets (about 1.5 pounds) — scrubbed and trimmed Roasted for depth of flavor.
  • 1 large cucumber — thinly sliced or cut into half-moons For crunch and coolness.
  • 6 ounces feta cheese — crumbled Use a tangy sheep’s milk feta for a richer profile.
  • 2 tablespoons fresh dill — finely chopped Adds an aromatic, floral brightness.
  • 1 small red onion — thinly sliced Soaked briefly in cold water to mellow the bite.
Dressing
  • 3 tablespoons extra-virgin olive oil The base of the dressing.
  • 1 tablespoon red wine vinegar For a subtle tang; substitute lemon juice for a brighter finish.
  • 1 teaspoon honey or maple syrup Balances the vinegar and enhances the beets’ sweetness.
  • Salt and fresh cracked black pepper To taste.
Optional Add-ins
  • 1 cup toasted walnuts or pistachios For crunch and nuttiness.
  • 2 cups baby greens (arugula or baby spinach) To bulk the salad into a main.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Wrap beets in foil and roast on a baking sheet until fork-tender, about 45–60 minutes depending on size.
  2. While beets roast, whisk together the olive oil, red wine vinegar, honey, salt, and pepper until emulsified. Taste and adjust seasoning.
  3. Once beets are cool enough to handle, peel them and slice into wedges or cubes.
Combining Ingredients
  1. In a large bowl, combine roasted beets, cucumber, red onion, and half of the dill. Toss gently with the dressing.
  2. Fold in crumbled feta and the remaining dill just before serving.
  3. Finish with a drizzle of olive oil and a few twists of black pepper.

Notes

Leftovers keep well in the fridge for up to 3 days in an airtight container. Keep nuts and feta separate if storing to maintain texture.