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Beet Salad: Feta, Cucumber, and Dill Recipe

Beet Salad with Feta, Cucumber, and Dill: Prepare to be amazed by this vibrant and refreshing salad that’s as beautiful as it is delicious! Have you ever tasted a dish that perfectly balances earthy sweetness with salty tang and cool crispness? This isn’t just a salad; it’s an experience, a symphony of flavors and textures that will awaken your taste buds and leave you craving more.

While the exact origins of combining beets with cheese and herbs are somewhat hazy, the pairing has deep roots in Eastern European and Mediterranean cuisines. Beets, a humble root vegetable, have been cultivated for centuries, and their natural sweetness makes them a wonderful complement to the salty, creamy richness of feta cheese. The addition of cucumber and dill elevates the dish, providing a refreshing counterpoint and a burst of herbaceous aroma.

People adore this beet salad for so many reasons. First, it’s incredibly easy to make, requiring minimal cooking and preparation time. It’s a fantastic make-ahead dish, perfect for potlucks, picnics, or a light and healthy lunch. But beyond its convenience, the taste is simply irresistible. The earthy sweetness of the beets, the salty tang of the feta, the cool crunch of the cucumber, and the fresh, bright notes of dill create a harmonious blend that’s both satisfying and invigorating. Plus, it’s visually stunning, making it a showstopper on any table. So, let’s dive into this delightful beet salad recipe and discover why it’s a guaranteed crowd-pleaser!

Beet salad feta cucumber dill this Recipe

Ingredients:

  • Beets: 1.5 lbs, about 3 medium-sized beets, scrubbed clean
  • Feta Cheese: 4 oz, crumbled (look for a block of feta in brine for the best flavor!)
  • Cucumber: 1 large English cucumber, or 2 smaller Persian cucumbers, peeled and diced
  • Fresh Dill: 1/4 cup, finely chopped, plus extra for garnish
  • Red Onion: 1/4 cup, thinly sliced (optional, but adds a nice bite)
  • Olive Oil: 3 tablespoons, extra virgin
  • Red Wine Vinegar: 2 tablespoons
  • Lemon Juice: 1 tablespoon, freshly squeezed
  • Dijon Mustard: 1 teaspoon
  • Honey: 1 teaspoon (or maple syrup for a vegan option)
  • Garlic: 1 clove, minced (optional, but adds depth)
  • Salt: To taste
  • Black Pepper: Freshly ground, to taste
  • Optional additions: Toasted walnuts or pecans, orange segments, arugula or spinach

Preparing the Beets:

Okay, let’s get started! The first thing we need to tackle is the beets. There are a few ways to cook them, and I’ll walk you through my favorite methods. Roasting brings out the most intense flavor, but boiling is quicker if you’re short on time.

Roasting the Beets:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Beets: Wash the beets thoroughly. You can leave the skin on, but I prefer to peel them after they’re cooked – it’s much easier! If you leave the skin on, just trim off the root and stem ends.
  3. Wrap in Foil: Place the beets on a large sheet of aluminum foil. Drizzle with about a tablespoon of olive oil, and sprinkle with salt and pepper. Wrap the foil tightly around the beets to create a sealed packet. This will steam them as they roast, keeping them moist.
  4. Roast: Place the foil packet on a baking sheet and roast for 45-60 minutes, or until the beets are easily pierced with a fork. The cooking time will depend on the size of your beets.
  5. Cool and Peel: Once the beets are cooked, carefully open the foil packet (watch out for the steam!). Let the beets cool slightly until you can handle them. If you left the skin on, you can now easily peel it off with your fingers or a paring knife. The skin should slip right off.
  6. Cut the Beets: Cut the beets into your desired shape. I like to dice them into 1/2-inch cubes, but you can also slice them into wedges or rounds.

Boiling the Beets:

  1. Prepare the Beets: Wash the beets thoroughly. Trim off the root and stem ends. You can peel them before boiling, but it’s easier to do it after.
  2. Boil: Place the beets in a large pot and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer for 30-45 minutes, or until the beets are easily pierced with a fork. Again, the cooking time will depend on the size of your beets.
  3. Cool and Peel: Drain the beets and rinse them with cold water to stop the cooking process. If you didn’t peel them before boiling, you can now easily peel them with your fingers or a paring knife.
  4. Cut the Beets: Cut the beets into your desired shape.

Preparing the Dressing:

While the beets are cooking (or cooling), let’s whip up the dressing. This is where the magic happens! The combination of red wine vinegar, lemon juice, and honey creates a perfectly balanced sweet and tangy flavor that complements the earthy beets and salty feta.

  1. Combine Ingredients: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic (if using), salt, and pepper.
  2. Whisk Vigorously: Whisk the ingredients together vigorously until they are well combined and emulsified. This means the oil and vinegar should be blended together into a smooth, creamy dressing. If you have trouble getting them to emulsify, you can add a tiny bit more Dijon mustard, which acts as an emulsifier.
  3. Taste and Adjust: Taste the dressing and adjust the seasonings as needed. You might want to add a little more honey if you prefer a sweeter dressing, or a little more red wine vinegar if you prefer a tangier dressing. Don’t be afraid to experiment!

Assembling the Salad:

Now for the fun part – putting everything together! This is where you can really get creative and customize the salad to your liking.

  1. Combine Ingredients: In a large bowl, combine the cooked and cut beets, diced cucumber, thinly sliced red onion (if using), and chopped fresh dill.
  2. Dress the Salad: Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Be careful not to overdress the salad, as it can become soggy. Start with about half of the dressing and add more as needed.
  3. Add Feta: Gently crumble the feta cheese over the salad. I like to leave some larger chunks of feta for a nice textural contrast.
  4. Optional Additions: If you’re using any optional additions, such as toasted walnuts or pecans, orange segments, or arugula or spinach, now is the time to add them.
  5. Chill (Optional): You can serve the salad immediately, or chill it in the refrigerator for at least 30 minutes to allow the flavors to meld together. I find that chilling the salad for a bit really enhances the flavors.
  6. Garnish and Serve: Before serving, garnish the salad with a sprinkle of fresh dill. Serve chilled or at room temperature.

Tips and Variations:

  • Beet Varieties: Feel free to use different varieties of beets in this salad. Golden beets are a great option if you want a milder flavor and a beautiful golden color.
  • Vinegar Options: If you don’t have red wine vinegar, you can substitute it with balsamic vinegar or apple cider vinegar.
  • Herb Variations: If you’re not a fan of dill, you can substitute it with other fresh herbs, such as parsley, mint, or chives.
  • Vegan Option: To make this salad vegan, simply omit the feta cheese and use maple syrup instead of honey in the dressing. You can also add some toasted pumpkin seeds or sunflower seeds for a bit of crunch and protein.
  • Make Ahead: You can prepare the beets and the dressing ahead of time and store them separately in the refrigerator. When you’re ready to serve the salad, simply combine all the ingredients and toss gently.
  • Serving Suggestions: This beet salad is delicious on its own as a light lunch or side dish. It also pairs well with grilled chicken, fish, or tofu. You can also serve it over a bed of greens for a more substantial salad.
Enjoy!

I hope you enjoy this delicious and refreshing beet salad! It’s one of my go-to recipes for summer gatherings and potlucks. The combination of sweet, tangy, and salty flavors is simply irresistible. Let me know in the comments if you try it and what you think!

Beet salad feta cucumber dill

Conclusion:

This isn’t just another salad; it’s a vibrant celebration of fresh flavors and textures that will leave you feeling energized and satisfied. The earthy sweetness of the beets, the creamy tang of the feta, the crisp coolness of the cucumber, and the bright herbaceousness of the dill – they all come together in perfect harmony. Trust me, this beet salad with feta, cucumber, and dill is a must-try, and I’m confident it will become a regular on your table.

But why is it so special? Beyond the incredible taste, it’s incredibly easy to make. We’re talking minimal prep time and readily available ingredients. It’s also incredibly versatile. Looking for a light lunch? This salad is perfect. Need a stunning side dish for your next barbecue? Look no further. Want to impress your guests with a sophisticated appetizer? This beet salad will do the trick.

And the possibilities don’t stop there! Feel free to get creative and adapt the recipe to your own preferences. For a heartier meal, try adding some grilled chicken or chickpeas for extra protein. If you’re not a fan of feta, goat cheese or even a sprinkle of crumbled blue cheese would be delicious substitutes. A squeeze of lemon juice adds an extra zing, or you could experiment with different herbs like mint or parsley. For a sweeter twist, consider adding a drizzle of honey or maple syrup to the dressing. If you want to add a bit of crunch, toasted walnuts or pecans would be a fantastic addition.

Serving suggestions? I love to serve this beet salad chilled, allowing the flavors to meld together beautifully. It pairs perfectly with grilled fish, roasted chicken, or even a simple piece of crusty bread. You can also serve it as part of a larger mezze platter, alongside hummus, olives, and other Mediterranean-inspired dishes. For a more elegant presentation, try arranging the ingredients artfully on a platter or in individual bowls.

I truly believe that this beet salad with feta, cucumber, and dill is a winner. It’s healthy, delicious, easy to make, and incredibly versatile. It’s a dish that I find myself making again and again, and I’m so excited to share it with you.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. And once you’ve tried it, I’d love to hear what you think! Share your photos and comments on social media using the hashtag #MyBeetSalad. Let me know what variations you tried and what you loved most about this recipe. I’m always looking for new inspiration and ideas, and I can’t wait to see what you come up with. Happy cooking! I hope you enjoy this refreshing and flavorful salad as much as I do. Don’t be afraid to experiment and make it your own. After all, the best recipes are the ones that are made with love and a little bit of creativity.


Beet Salad: Feta, Cucumber, and Dill Recipe

Vibrant beet salad with feta, cucumber, dill, and honey-Dijon vinaigrette. Great as a light lunch or side!

Prep Time15 minutes
Cook Time45 minutes
Total Time60 minutes
Category: Lunch
Yield: 4-6 servings
Save This Recipe

Ingredients

  • 1.5 lbs Beets, about 3 medium-sized, scrubbed clean
  • 4 oz Feta Cheese, crumbled (look for a block of feta in brine for the best flavor!)
  • 1 large English cucumber, or 2 smaller Persian cucumbers, peeled and diced
  • 1/4 cup Fresh Dill, finely chopped, plus extra for garnish
  • 1/4 cup Red Onion, thinly sliced (optional, but adds a nice bite)
  • 3 tablespoons Olive Oil, extra virgin
  • 2 tablespoons Red Wine Vinegar
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Honey (or maple syrup for a vegan option)
  • 1 clove Garlic, minced (optional, but adds depth)
  • Salt: To taste
  • Black Pepper: Freshly ground, to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Wash the beets thoroughly. You can leave the skin on, but peeling after cooking is easier. If leaving the skin on, trim the root and stem ends.
  3. Place beets on a large sheet of aluminum foil. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Wrap the foil tightly to create a sealed packet.
  4. Place the foil packet on a baking sheet and roast for 45-60 minutes, or until the beets are easily pierced with a fork.
  5. Carefully open the foil packet (watch out for the steam!). Let the beets cool slightly until you can handle them. Peel the skin off (if you left it on).
  6. Cut the beets into your desired shape (1/2-inch cubes, wedges, or rounds).
  7. Wash the beets thoroughly. Trim off the root and stem ends. You can peel them before boiling, but it’s easier to do it after.
  8. Place the beets in a large pot and cover them with cold water. Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until the beets are easily pierced with a fork.
  9. Drain the beets and rinse with cold water to stop the cooking process. Peel the skin off (if you didn’t before).
  10. Cut the beets into your desired shape.
  11. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic (if using), salt, and pepper.
  12. Whisk vigorously until well combined and emulsified. If you have trouble getting them to emulsify, you can add a tiny bit more Dijon mustard, which acts as an emulsifier.
  13. Taste and adjust seasonings as needed.
  14. In a large bowl, combine the cooked and cut beets, diced cucumber, thinly sliced red onion (if using), and chopped fresh dill.
  15. Pour the dressing over the salad and toss gently to coat. Start with about half of the dressing and add more as needed.
  16. Gently crumble the feta cheese over the salad.
  17. If using any optional additions, such as toasted walnuts or pecans, orange segments, or arugula or spinach, now is the time to add them.
  18. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  19. Before serving, garnish the salad with a sprinkle of fresh dill. Serve chilled or at room temperature.

Notes

  • Beet Varieties: Feel free to use different varieties of beets in this salad. Golden beets are a great option if you want a milder flavor and a beautiful golden color.
  • Vinegar Options: If you don’t have red wine vinegar, you can substitute it with balsamic vinegar or apple cider vinegar.
  • Herb Variations: If you’re not a fan of dill, you can substitute it with other fresh herbs, such as parsley, mint, or chives.
  • Vegan Option: To make this salad vegan, simply omit the feta cheese and use maple syrup instead of honey in the dressing. You can also add some toasted pumpkin seeds or sunflower seeds for a bit of crunch and protein.
  • Make Ahead: You can prepare the beets and the dressing ahead of time and store them separately in the refrigerator. When you’re ready to serve the salad, simply combine all the ingredients and toss gently.
  • Serving Suggestions: This beet salad is delicious on its own as a light lunch or side dish. It also pairs well with grilled chicken, fish, or tofu. You can also serve it over a bed of greens for a more substantial salad.

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