Description
A vibrant and refreshing Beet Feta Salad with Cucumber and Dill, featuring marinated beets tossed with crisp cucumber slices, salty crumbled feta, and fresh dill, all dressed in a zesty lemon vinaigrette. Perfect as a light lunch or a colorful side dish.
Ingredients
Scale
Lemon Vinaigrette
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 3 tbsp extra-virgin olive oil
Salad
- 2 cups roasted or canned beets, diced (from about 2 large beets)
- 1 medium cucumber, seeded, halved, and thinly sliced
- 4 oz feta, crumbled
- 1/4 cup chopped fresh dill
Instructions
- Prepare the Lemon Vinaigrette: In a small bowl or measuring cup, whisk together the fresh lemon juice and kosher salt until the salt dissolves. Gradually drizzle in the extra-virgin olive oil while whisking constantly to create a smooth and well-incorporated dressing. Taste and adjust salt or lemon juice as desired.
- Marinate the Beets: Place the diced roasted or canned beets in a large bowl. Pour half of the prepared lemon vinaigrette over them and toss well to ensure even coating. Allow the beets to marinate, enabling them to absorb extra flavor while you prepare other ingredients.
- Assemble the Salad: Just before serving, add the thinly sliced cucumber, crumbled feta cheese, chopped fresh dill, and the remaining lemon vinaigrette to the bowl with the marinated beets. Gently toss everything together, taking care to keep some feta chunks intact and avoiding the salad turning pink from the beets.
Notes
- Using roasted beets adds a sweeter, deeper flavor, though canned beets work well for convenience.
- Adjust the lemon vinaigrette seasoning to your taste—more lemon for tang, more salt for balance.
- For extra crunch, add toasted walnuts or sunflower seeds.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook assembly with marinating
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 170 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
Keywords: beet salad, feta cheese, cucumber salad, lemon vinaigrette, dill, Mediterranean salad, vegetarian, healthy salad
