Name: Beet Salad with Feta, Cucumbers, and Dill Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 medium Fresh Beets (about 250g); 1 English Cucumber (about 200g), sliced; 100g Crumbled Feta Cheese; 2 tbsp Fresh Dill, chopped; 3 tbsp Extra Virgin Olive Oil; 1 tbsp Aged Balsamic Vinegar; Salt and Pepper to taste

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Introduction

This vibrant beet salad combines roasted beets with crisp cucumbers, creamy feta, and fresh dill for a refreshing and colorful dish. It’s easy to prepare and perfect as a light lunch or a side for any meal.

A white plate filled with a colorful salad showing three main layers: the bottom layer is fresh cucumber slices, light green with a smooth texture; the middle layer consists of thick, round beetroot slices in a deep red color; the top layer is scattered with uneven white chunks of cheese and small herb pieces sprinkled all over, adding a touch of green. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium fresh beets (about 250g)
1 English cucumber (about 200g), sliced
100g crumbled feta cheese
2 tbsp fresh dill, chopped
3 tbsp extra virgin olive oil
1 tbsp aged balsamic vinegar
Salt and pepper to taste

Instructions

Step 1: 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 until the beets are tender when pierced with a fork. Remove from the oven and let them cool before peeling.
Step 2: While the beets are roasting, slice the cucumber into thin rounds.
Step 3: In a large bowl, gently combine the sliced cucumbers with the peeled and diced roasted beets.
Step 4: Sprinkle the crumbled feta cheese and chopped dill evenly over the vegetable mixture.
Step 5: In a small bowl, whisk together the extra virgin olive oil, aged balsamic vinegar, salt, and pepper. Drizzle this dressing over the salad just before serving.
Step 6: Toss the salad gently until everything is well coated. Serve chilled or at room temperature.

Tips & Variations

For a quicker option, you can boil or steam the beets instead of roasting, but roasting enhances their natural sweetness.
Add toasted walnuts or pecans for extra crunch and flavor.
Use fresh lemon juice instead of balsamic vinegar for a brighter, citrusy twist.
Try swapping dill with fresh mint or parsley for a different herbal note.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. If dressed in advance, give it a gentle toss before serving. This salad can be served cold or brought to room temperature for best flavor.

How to Serve

The image shows a white plate filled with a colorful beet and cucumber salad. The bottom layer has thick, round slices of green cucumber with a fresh and slightly shiny texture. On top, there are slices of deep red beetroot, each piece smooth and vibrant. Scattered all over are small crumbles of white cheese, adding a soft and crumbly texture. The salad is lightly sprinkled with green herbs and a hint of black pepper, giving it a fresh, seasoned look. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beets instead of fresh ones?

While canned beets can be used for convenience, roasting fresh beets provides a richer flavor and better texture for this salad.

How do I peel the roasted beets easily?

After roasting and cooling, rub the beets gently with your hands or a paper towel to remove the skins. The skins should come off easily without damaging the flesh.