Beet Salad with Feta, Cucumbers, and Dill
A vibrant and refreshing salad combining earthy beets, crisp cucumbers, creamy feta, and aromatic dill, perfect as an appetizer, side dish, or light lunch.
Ingredients
Salad Ingredients
- 2 cups roasted or canned beets, cut into roughly 1/2 inch pieces Provides a sweet, earthy flavor.
- 1 medium cucumber, seeded, halved, and thinly sliced Adds refreshing crunch.
- 4 oz feta cheese, crumbled Adds a creamy, tangy contrast.
- 1/4 cup fresh dill, roughly chopped Provides aromatic and herbaceous lift.
- 1 tablespoon lemon juice Enhances the flavors with a zesty brightness.
- 1/2 teaspoon kosher salt Ensures each ingredient shines through.
- 3 tablespoons extra virgin olive oil Brings richness and silky texture.
Instructions
Preparation
- Prepare the dressing by whisking together lemon juice and kosher salt in a small bowl until dissolved.
- Gradually whisk in the olive oil until well combined.
- In a large mixing bowl, combine the sliced beets and half of the dressing. Gently mix to coat and let it sit.
- Just before serving, add the sliced cucumber, crumbled feta cheese, and chopped dill to the bowl with beets.
- Drizzle the remaining dressing over the top and toss gently to combine.
Notes
Allow roasted beets to cool slightly before mixing to prevent wilting. Prepare dressing and let it sit for at least 10 minutes before use for optimal flavor. Avoid adding cucumbers too early to maintain their crunch.