This Beet, Feta & Cucumber Salad is a colorful, Mediterranean-inspired dish that’s perfect for brightening up any spring or summer meal. With the earthy sweetness of roasted beets, the crisp crunch of fresh cucumber, and the tangy richness of feta cheese, it's a refreshing salad that satisfies all the senses. Lightly dressed with olive oil, lemon, and a hint of honey, it's an easy and delightful addition to any table.
Why You’ll Love This Recipe
I love this salad for its vibrant flavors and beautiful presentation. The roasted beets bring an earthy sweetness that pairs perfectly with the fresh, crisp cucumbers. The crumbled feta adds a creamy, tangy element, while the dill brings a refreshing, herbaceous note. It’s an incredibly easy dish to prepare, yet it feels special enough for any occasion. Plus, it’s a great way to enjoy seasonal produce and get a burst of color on your plate!
Ingredients
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3 medium beets, roasted, peeled, and diced
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1 large cucumber, diced
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½ cup crumbled feta cheese
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3 tablespoon fresh dill, chopped
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2 tablespoon olive oil
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1 tablespoon fresh lemon juice
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1 teaspoon honey or agave syrup
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Salt and pepper, to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 400°F (205°C). Wrap each beet in foil and roast for about 45–60 minutes, or until tender when pierced with a fork. Let them cool, then peel and dice them.
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In a large bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
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Add the diced beets, cucumber, crumbled feta, and chopped dill into the bowl.
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Toss everything gently to combine, making sure all the ingredients are well-coated with the dressing.
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Taste and adjust the seasoning if needed—add more lemon juice or olive oil if desired.
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Serve chilled or at room temperature.
Servings and Timing
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Servings: 4
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Prep Time: 15 minutes
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Cooking Time: 60 minutes
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Total Time: 1 hour 15 minutes
Variations
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Add nuts or seeds: For some crunch, I love adding roasted walnuts or sunflower seeds to the salad.
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Use a different cheese: If you’re not a fan of feta, goat cheese or ricotta salata would make a great alternative.
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Add protein: This salad can easily be made a main dish by topping it with grilled chicken, shrimp, or chickpeas for a vegetarian option.
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Herb variations: Swap fresh dill for mint or parsley for a slightly different flavor profile.
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Make it spicy: Add a sprinkle of red pepper flakes or a dash of hot sauce to give it a little kick.
Storage/Reheating
This salad is best served fresh, but it can be stored in an airtight container in the fridge for up to 2 days. If storing, keep the dressing separate and add it just before serving to maintain the crispness of the cucumbers. The beets and feta can get a little soggy if stored together for too long, so separating the components is ideal.
FAQs
Can I use raw beets instead of roasted?
While roasted beets provide a sweeter, more earthy flavor, raw beets are a crunchy, slightly more earthy alternative. If you prefer raw beets, just peel and grate them or slice thinly for a fresh approach.
How do I know when my beets are done roasting?
Beets are done when they are fork-tender. The exact time will depend on their size, but it generally takes between 45 to 60 minutes. If a fork easily slides into the beet, they’re ready.
Can I make this salad ahead of time?
Yes, I love making this salad ahead of time. You can roast the beets and chop the vegetables earlier in the day or even a day before serving. Just wait to add the dressing until you’re ready to serve to keep the cucumbers crisp.
What can I serve this salad with?
This salad pairs beautifully with grilled meats, fish, or as a side dish to a variety of Mediterranean-inspired meals. It also works wonderfully as a light, standalone dish for lunch.
Can I make this salad vegan?
Yes! To make this salad vegan, simply omit the feta cheese or swap it with a dairy-free alternative like vegan feta or cashew cheese. The rest of the ingredients are naturally vegan.
Conclusion
This Beet, Feta & Cucumber Salad is an easy, colorful, and healthy dish that brightens up any meal. The balance of earthy beets, fresh cucumber, tangy feta, and lemony dressing makes it a perfect choice for spring and summer. Whether you enjoy it as a side dish or add some protein for a more filling meal, it’s a salad that never fails to impress!
Beet, Feta & Cucumber Salad
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Beet, Feta & Cucumber Salad is a refreshing, Mediterranean-inspired dish perfect for spring and summer. With the earthy sweetness of roasted beets, crunchy cucumbers, creamy feta, and a tangy honey-lemon dressing, it’s a delightful and easy-to-make salad that brightens any meal.
Ingredients
3 medium beets, roasted, peeled, and diced
1 large cucumber, diced
½ cup crumbled feta cheese
3 Tbsp fresh dill, chopped
2 Tbsp olive oil
1 Tbsp fresh lemon juice
1 tsp honey or agave syrup
Salt and pepper, to taste
Instructions
Preheat your oven to 400°F (205°C). Wrap each beet in foil and roast for 45–60 minutes, or until tender when pierced with a fork. Let them cool, peel, and dice.
In a large bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
Add the diced beets, cucumber, crumbled feta, and chopped dill into the bowl.
Gently toss to combine, ensuring all ingredients are well-coated with the dressing.
Taste and adjust seasoning with more lemon juice or olive oil if needed.
Serve chilled or at room temperature.
Notes
For a crunchy twist, add roasted walnuts or sunflower seeds.
For a different cheese, swap feta with goat cheese or ricotta salata.
Add protein like grilled chicken, shrimp, or chickpeas to make it a main dish.
To add a little spice, try red pepper flakes or hot sauce.
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