Description
This vibrant Mediterranean beet salad combines roasted beets, crisp cucumbers, creamy feta, and fresh dill in a zesty lemon-olive oil dressing. It’s quick, easy, and perfect as a healthy side or light lunch.
Ingredients
Scale
- 3–4 medium beets (about 1 lb), scrubbed and trimmed
- 1 large English cucumber (about 10 oz), sliced into half-moons
- 4 oz feta cheese, crumbled
- 1/4 small red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Scrub and trim beets. Place each beet on foil, drizzle with olive oil, wrap tightly, and roast on a baking sheet for 45-60 minutes until fork-tender. Let cool, peel, and slice into wedges or cubes.
- While beets cool, slice cucumber into half-moons and thinly slice red onion. If desired, soak onion in cold water for 5 minutes to mellow flavor. Chop dill.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, honey (if using), salt, and pepper. Taste and adjust seasoning.
- In a large bowl, combine roasted beets, cucumber, red onion, and half the dill. Drizzle with dressing and toss gently to coat. Let sit for 5-10 minutes.
- Sprinkle crumbled feta and remaining dill over the salad. Toss gently or leave feta on top for presentation. Add nuts if desired.
- Serve slightly chilled or at room temperature. Adjust seasoning or add more olive oil/lemon juice as needed.
Notes
For faster prep, use pre-cooked beets. Add greens, nuts, or extra veggies to customize. Add feta just before serving to keep it creamy. Salad keeps up to 3 days in the fridge, but cucumbers may soften. For vegan, use dairy-free feta or extra nuts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1/4 of recipe (generous serving)
- Calories: 210
- Sugar: 10
- Sodium: 400
- Fat: 13
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 4
- Protein: 6
Keywords: beet salad, feta, Mediterranean salad, healthy salad, vegetarian, gluten-free, summer salad, easy salad, roasted beets, dill, cucumber salad