Name: Vibrant Beet Feta Salad with Cucumber and Dill Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 tbsp fresh lemon juice; 1/2 tsp kosher salt; 3 tbsp extra-virgin olive oil; 2 cups roasted or canned beets, diced (from about 2 large beets); 1 medium cucumber, seeded, halved, and thinly sliced; 4 oz feta cheese, crumbled; 1/4 cup chopped fresh dill

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Introduction

This Vibrant Beet Feta Salad with Cucumber and Dill is a refreshing and colorful dish perfect for any season. Combining earthy beets, crisp cucumber, salty feta, and bright lemon vinaigrette, it offers a delightful balance of flavors and textures.

A white bowl filled with a fresh salad showing three main layers: the bottom layer has bright red beet chunks cut into irregular shapes, the middle layer is made up of light green cucumber slices with darker green edges, and the top layer contains white cheese cubes and crumbles sprinkled with black pepper. Small green dill sprigs are scattered on top adding a fresh touch. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp fresh lemon juice
1/2 tsp kosher salt
3 tbsp extra-virgin olive oil
2 cups roasted or canned beets, diced (from about 2 large beets)
1 medium cucumber, seeded, halved, and thinly sliced
4 oz feta, crumbled
1/4 cup chopped fresh dill

Instructions

Step 1: Prepare the lemon vinaigrette by whisking together the fresh lemon juice and kosher salt in a small bowl until the salt dissolves. Gradually drizzle in the extra-virgin olive oil while whisking constantly to create a smooth dressing. Taste and adjust seasoning if needed.
Step 2: Place the diced roasted or canned beets in a large bowl. Pour in half of the prepared lemon vinaigrette and toss well to coat the beets evenly. Let them marinate while you prepare the rest of the salad to enhance flavor.
Step 3: Just before serving, add the sliced cucumber, crumbled feta, chopped fresh dill, and the remaining lemon vinaigrette to the marinated beets. Gently toss to combine, taking care to keep the feta somewhat chunky and prevent the salad from turning pink.

Tips & Variations

For a nuttier twist, sprinkle toasted walnuts or pine nuts over the salad before serving.
You can substitute fresh dill with fresh mint or parsley for a different herbaceous note.
If using canned beets, drain them well to avoid a watery salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors deepen with time, but the feta may soften and the cucumber could release water. For best texture, add cucumber and feta fresh if preparing in advance. Re-toss gently before serving.

How to Serve

A white bowl sits on a white marbled texture surface, filled with a fresh salad. The bottom layer has large chunks of dark red beetroot, giving a deep color and smooth texture. On top of this are slices of light green cucumber with dark green edges, showing moist, slightly translucent flesh. There are also white cubes and small crumbles of soft cheese scattered through the salad. Finely chopped green dill sprigs are spread over the top, adding a light, feathery texture. The salad is lightly sprinkled with black pepper and small salt grains. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of roasted or canned?

Raw beets are very firm and earthy, so roasting or boiling before dicing is recommended for better texture and flavor. You can also buy pre-cooked beets to save time.

Is this salad suitable for vegan diets?

This recipe includes feta cheese, which is not vegan. To make it vegan-friendly, substitute with a plant-based feta or simply omit the cheese.