Beet Salad with Feta Dill

This beet salad with feta, cucumbers, and dill transforms simple ingredients into a vibrant, nutritious dish that brightens any meal. The earthy sweetness of beets pairs perfectly with creamy feta and crisp cucumbers, while fresh dill adds that distinctive herbal note that elevates everything.

I first made this salad for a summer potluck when I needed something that could sit out without wilting. It was the first dish to disappear, and now it has become my signature contribution to gatherings year-round.

Ingredients

• 4 medium beets cooked and sliced: Select firm beets with smooth skin and vibrant color for the best flavor. They provide earthy sweetness and stunning color.
• 1 large cucumber thinly sliced: Look for firm cucumbers without soft spots. They add refreshing crunch and hydration.
• ½ cup crumbled feta cheese: Traditional sheep milk feta offers the most authentic tang but any feta works beautifully.
• 2 tablespoons fresh dill chopped: Fresh is strongly preferred over dried for its bright aroma and flavor.
• 1 tablespoon red wine vinegar or lemon juice: This acid brightens all the flavors and balances the earthy beets.
• 2 tablespoons olive oil: Use a good quality oil as its flavor will be noticeable.
• Salt and freshly cracked pepper: Season carefully to enhance not overpower.
• Optional 1 teaspoon honey or maple syrup: Just a touch can balance the vinegar and enhance the natural sweetness of beets.

Step-by-Step Instructions

Prep the Beets:

If roasting, individually wrap each beet in foil and place on a baking sheet in a 400°F oven for 45 to 60 minutes. They're done when a fork slides easily into the center. Allow them to cool until comfortable to handle, then gently rub the skins off. They should slip off easily. For steaming, peel first then simmer in water for about 30 minutes until tender.

Slice the Cucumber:

Using a mandoline or very sharp knife, create thin, consistent slices of cucumber. Uniform thickness ensures every bite has the perfect texture. If your cucumber has large seeds, you can scoop them out before slicing.

Make the Dressing:

In a small bowl, combine olive oil and your acid of choice red wine vinegar or lemon juice. Whisk thoroughly until emulsified. If using, add the honey or maple syrup and continue whisking. Season with salt and freshly ground black pepper to your preference. Taste and adjust as needed.

Assemble:

In a large mixing bowl, gently combine your sliced beets and cucumbers. Sprinkle the chopped dill throughout. Pour the dressing over everything and use two large spoons to carefully toss until everything is evenly coated. The goal is to mix thoroughly without breaking or mushing the beets.

Finish with Feta:

Sprinkle the crumbled feta over the dressed salad. You can either give it one more gentle toss to incorporate the cheese or leave it as a beautiful garnish on top. The latter keeps the white cheese pristine against the red beets if presentation matters.

Serve or Chill:

Enjoy immediately or refrigerate for 1 to 2 hours to allow the flavors to fully develop and meld together. The salad tastes even better after the ingredients have had time to get acquainted.

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The humble beet is truly the star here. My grandmother always insisted on roasting rather than boiling her beets, claiming it concentrated their natural sweetness. The first time I served this to my children, I expected resistance to the unfamiliar vegetable, but the vibrant color and sweet flavor won them over immediately.

Make Ahead Magic

This salad actually improves with a little time in the refrigerator. The flavors meld beautifully as they sit, making this an ideal prepare ahead dish for entertaining. You can assemble everything except the feta up to 24 hours in advance, then add the cheese just before serving. The dressing will gently pickle the vegetables slightly, enhancing their flavors without compromising texture.

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Seasonal Adaptations

While this recipe shines with summer cucumbers and fresh dill, it can be adapted year round. In winter, try roasted red onions instead of cucumber for a warmer flavor profile. Spring brings the opportunity to add tender young greens like arugula or spinach. Fall versions work wonderfully with the addition of toasted walnuts or pepitas for extra texture. The versatility of this base recipe makes it a staple in my kitchen regardless of season.

Serving Suggestions

This vibrant salad pairs beautifully with simple grilled proteins like chicken or fish. It makes an excellent side dish for Mediterranean inspired meals or as part of a vegetarian spread. For a complete lunch, serve atop a bed of quinoa or farro and add chickpeas for additional protein. The bold colors also make this a showstopping addition to a holiday table, providing a fresh counterpoint to richer dishes.

Frequently Asked Questions

→ Can I use pre-cooked beets for this salad?

Yes, pre-cooked beets work perfectly and save time! Just make sure they’re unsweetened for the best results.

→ What can I substitute for feta cheese?

You can use goat cheese, ricotta salata, or even vegan feta alternatives for a similar creamy texture.

→ How long can I store this salad?

This salad can be stored in an airtight container in the refrigerator for up to 2 days. Add the feta right before serving to keep it fresh.

→ Can I add other ingredients?

Absolutely! Try adding nuts like walnuts or almonds for crunch, or swap dill for parsley or mint for a different herbaceous flavor.

→ How can I avoid staining my hands while peeling beets?

Wear gloves while peeling the beets to prevent the juices from staining your fingers.