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.