Beet Salad with Feta, Cucumbers, and Dill
Ingredients
- 3 medium beets, roasted or steamed, peeled and diced
- 1 large cucumber, diced (English or Persian preferred)
- ½ cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 2 tablespoons red onion, finely sliced (optional)
- Salt and black pepper, to taste
For the Lemon Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup (optional)
- Salt and pepper, to taste
Instructions
1. Prepare the Beets
If not using pre-cooked beets:
- Wrap whole beets in foil and roast at 400°F (200°C) for 40–50 minutes, or until fork-tender.
- Let cool, then peel and dice.
2. Make the Vinaigrette
In a small bowl or jar, whisk together olive oil, lemon juice, mustard, and honey (if using). Season with salt and pepper.
3. Assemble the Salad
In a large bowl, combine diced beets, cucumber, red onion (if using), feta, and dill.
4. Dress and Toss
Drizzle the vinaigrette over the salad and gently toss to combine. Taste and adjust seasoning if needed.
Serving Suggestions
- Serve chilled or at room temperature
- Excellent as a side dish for grilled meats, fish, or as a vegetarian main
- Can be prepped ahead; flavor deepens as it rests in the fridge
Storage
- Store in an airtight container in the fridge for up to 3 days
- Best enjoyed within 24 hours for peak texture (especially the cucumbers)
