I have created a Beet Salad With Feta that blends earthy roasted beets, crisp cucumber slices, creamy feta and aromatic dill. I toss the ingredients with extra virgin olive oil, red wine vinegar and lemon juice to produce a dish that bursts with color and adds spark to any meal.

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I recently discovered this beet salad with feta, cucumbers & dill and it totally changed my idea of what a salad can be. I love how the roasted beets, peeled and cut into cubes, bring a deep earthy flavor to the dish, perfectly complemented by the thinly sliced cucumber that gives it a nice crunch.

I tossed in 1/2 cup crumbled feta cheese that adds a creamy sharpness and mixed in 1/4 cup of roughly chopped fresh dill to tie all the flavors together. The dressing is super simple but effective; 2 tablespoons of extra virgin olive oil, 1 tablespoon of red wine vinegar, and 1 teaspoon of lemon juice, plus a minced garlic clove if you’re into that extra kick, all with just the right amount of salt and pepper.

This fresh salad recipes always reminds me why healthy eating can be so fun and full of surprises. Enjoy your creation!

Why I Like this Recipe

I really love this recipe for a few reasons. First, I love how the roasted beets add a deep earthy flavor while their natural sweetness really shines through when mixed with the crunchy cucumber. Second, I like that the creamy feta cheese and fresh dill bring a tangy and herby kick that makes every bite interesting. Third, the light vinaigrette made with olive oil, red wine vinegar, and lemon juice ties everything together in a way thats both refreshing and satisfying. Lastly, I appreciate how easy it is to put together which makes it perfect for days when I need a quick, tasty side dish or even a light lunch.

Beet Salad with Feta, Cucumbers, and Dill is a really fun dish that comes off as vibrant and full of flavor and color. The roasted beets give it this rich earthy taste while the crisp cucumbers add a nice crunch. Then the creamy feta combined with the dill really makes the salad pop. Its all tossed together in a light dressing that makes it a breeze to whip up, and I’ve found its perfect whether im looking for something casual to eat or a cool side dish to accompany dinner.

Ingredients

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Beets: Earthy, sweet, rich in fibre and antioxidants for extra nutrition.
Cucumber: Refreshing, crisp, and hydrating with vitamins, low in calories.
Feta cheese: Tangy, creamy protein source addin a salty and savory boost.
Dill: Fresh herb that lightens flavors, adding a bright herbal twist.
Olive oil: Healthy fats with a fruity note and buttery feel.
Red wine vinegar: Sharp tanginess that livens up the salad perfectly.
Lemon juice: Citrus burst adds zing and vitamin C for extra brightness.

Ingredient Quantities

4 medium beets, roasted, peeled, and cut into cubes

1 large cucumber, thinly sliced

1/2 cup crumbled feta cheese

1/4 cup fresh dill leaves, roughly chopped

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon lemon juice

1 garlic clove, minced (optional)

Salt and pepper to taste

How to Make this

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1. Start by placing your roasted, peeled beets cut into cubes in a large mixing bowl with the thinly sliced cucumber.

2. In a separate small bowl, combine the olive oil, red wine vinegar, lemon juice, minced garlic (if you are using it), salt and pepper.

3. Whisk the dressing well until its all mixed together.

4. Pour the dressing over the beets and cucumbers and toss gently so all the pieces get coated.

5. Next, add the crumbled feta cheese and roughly chopped dill leaves to the bowl.

6. Toss the salad lightly again so the feta and dill mix in evenly.

7. Give it a taste, and if needed add a bit more salt and pepper to match your flavor.

8. Let the salad sit for about 5 minutes, this helps the flavors to blend together.

9. Serve it as a fresh side dish or a light lunch and enjoy its tangy, vibrant taste.

Equipment Needed

1. A large mixing bowl for tossing the beets and cucumbers
2. A small bowl for mixing the dressing
3. A whisk (or even a fork can work) for combing all the dressing ingredients together
4. A sharp knife for slicing the cucumber and chopping the dill and garlic
5. A cutting board where you’ll do all your cutting
6. Measuring cups and spoons to get the olive oil, vinegar, lemon juice, and feta cheese just right
7. A set of salad tongs (or any serving utensil) to toss and serve the salad

FAQ

Q: Can i roast the beets ahead of time?

A: Yup, you can roast them a day ahead. Just keep 'em in an airtight container in the fridge. They might get a bit softer but still taste great.

Q: I don't like feta cheese. What can i use instead?

A: You can totally swap out feta for goat cheese or even a mild blue cheese if that's more your style.

Q: How long can i store this salad?

A: It will keep in the fridge for up to 2 days. Just mix in the vinaigrette right before serving to keep everything fresh.

Q: Do i need to peel the beets after roasting?

A: Most people peel them cause the skins can be a bit bitter, but if you like extra texture and don't mind the skin, you can leave it on.

Q: What should i do if i dont have fresh dill?

A: If you don't have fresh dill, use dried dill but only about half the amount since it packs more flavor.

Beet Salad With Feta, Cucumbers & Dill – Fresh, Tangy & Beautifully Balanced! Recipe Substitutions and Variations

For the roasted beets, you could try using roasted carrots if you want a slightly different sweetness.
If you don’t have feta, crumbled goat cheese also works real good for that tangy flavor.
You can swap fresh dill with chopped fresh parsley if dill isn’t easy to find.
Instead of extra virgin olive oil, avocado oil can be a nice alternative.
If you are out of red wine vinegar, apple cider vinegar makes a great substitute too.

Pro Tips

1. Try letting the salad chill a bit longer before serving so the flavors really mix together, it just makes the taste more mellow over time.
2. When tossing in the feta, do it gently so that the cheese doesn’t break down completely, you want to keep some chunks for texture.
3. If you’re into a slight twist, a tiny pinch of sugar in the dressing can help cut the extra tang from the vinegar and lemon juice.
4. Make sure your cucumber slices are as thin as possible; this way they blend well with the beet cubes and give a nice crunch without overpowering the dish.