Description
This Beet Salad with Feta Cucumbers and Dill is a fresh, colorful salad that combines sweet roasted beets, crisp cucumber slices, creamy feta cheese, and fragrant dill. Finished with a simple olive oil and balsamic dressing, it’s an easy side dish that’s perfect for weeknight dinners, meal prep, potlucks, or holiday gatherings.
Ingredients
Scale
- 4 medium fresh beets
- 1 English cucumber, thinly sliced
- ½ cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the beets and wrap each one individually in aluminum foil.
- Place on a baking sheet and roast for 45 minutes, or until fork-tender.
- Remove from the oven and allow the beets to cool completely.
- Peel the skins and cut the beets into bite-sized pieces.
- Thinly slice the English cucumber.
- Add the beets and cucumber to a large serving bowl.
- Sprinkle the crumbled feta cheese and fresh dill over the top.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
- Drizzle the dressing over the salad just before serving.
- Toss gently and serve chilled or at room temperature.
Notes
- Roast the beets up to 3 days in advance for easy meal prep.
- Add the dressing just before serving to keep the cucumbers crisp.
- Goat cheese can be substituted for feta cheese.
- For extra crunch, add toasted walnuts or pecans.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Serving
- Calories: 145 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg