Print

Beet Salad with Feta, Cucumbers, and Dill: A Refreshing Delight Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

This Beet Salad with Feta, Cucumbers, and Dill is a refreshing and vibrant dish perfect for a light lunch or a side. Roasted beets add a sweet earthiness, complemented by crisp cucumbers, creamy feta, and fresh dill, all brought together with a zesty balsamic olive oil dressing. It’s an easy-to-make, healthy salad that can be served chilled or at room temperature.

Ingredients

Salad

  • 2 medium Fresh Beets (about 250g)
  • 1 English Cucumber (about 200g), sliced
  • 100g Crumbled Feta Cheese
  • 2 tbsp Fresh Dill, chopped

Dressing

  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Aged Balsamic Vinegar
  • Salt and Pepper to taste

Instructions

  1. Roast the Beets: Preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 45 minutes or until the beets are tender when pierced with a fork. Remove from the oven and allow to cool before peeling off the skins.
  2. Prepare the Cucumber: While the beets are roasting, slice the English cucumber into thin rounds and set aside.
  3. Combine Vegetables: In a large bowl, gently mix the sliced cucumbers with the diced roasted beets, being careful not to mash the beets to maintain texture.
  4. Add Feta and Dill: Crumble the feta cheese over the vegetable mixture and sprinkle with the fresh chopped dill to infuse the salad with bright herbal notes.
  5. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, aged balsamic vinegar, salt, and freshly ground black pepper until emulsified.
  6. Toss and Serve: Drizzle the dressing evenly over the salad, then toss gently to coat all ingredients. Serve the salad chilled or at room temperature for a fresh, flavorful dish.

Notes

  • Roasting the beets enhances their natural sweetness and softens their texture perfectly for the salad.
  • Make sure to let the beets cool completely before peeling to make the skin come off easier.
  • This salad can be made ahead of time and refrigerated for up to 24 hours; just toss with dressing before serving.
  • For a vegan version, omit the feta or substitute with a plant-based cheese.
  • Adjust the amount of salt and pepper in the dressing to suit your taste preference.

Find it online: https://cookedbysarah.com/beet-salad-with-feta-cucumbers-and-dill-a-refreshing-delight-recipe/