Description
A colorful and refreshing Beet Feta Salad with crisp cucumber and aromatic dill, dressed in a tangy lemon vinaigrette. This vibrant salad blends sweet earthy beets with creamy feta and fresh herbs, making it a perfect healthy side or light meal.
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 1 tbsp fresh lemon juice and 1/2 tsp kosher salt until the salt dissolves. Gradually drizzle in 3 tbsp extra-virgin olive oil while whisking constantly to create a smooth, well-emulsified dressing. Taste and adjust seasoning if necessary.
- Marinate the Beets: Place 2 cups diced roasted or canned beets in a large bowl. Pour in half of the prepared lemon vinaigrette and toss gently to coat the beets evenly. Allow them to marinate while preparing the remaining ingredients to deepen the flavor.
- Assemble the Salad: Just before serving, add the thinly sliced cucumber, crumbled feta cheese, chopped fresh dill, and the remaining half of the lemon vinaigrette to the marinated beets. Gently toss everything together to combine, ensuring the feta retains some texture and the salad doesn’t turn pink.
Notes
- Roasting fresh beets enhances their sweetness but canned beets can be used for convenience.
- To seed the cucumber, slice it lengthwise and scrape out the seeds with a spoon for a less watery salad.
- The salad can be prepared in advance; marinate beets up to a day ahead and assemble just before serving.
- Gently toss so the feta remains chunky instead of mixing completely into the salad.
- Adjust the lemon and salt in the vinaigrette to taste depending on the acidity and saltiness desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (if using canned beets) or 45 minutes (if roasting beets)
- Category: Salad
- Method: Marinating, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
Keywords: beet salad, feta salad, cucumber salad, dill salad, lemon vinaigrette, healthy salad, vegetarian salad, roasted beet salad
