Vibrantly Easy Beet Salad with Feta and Cucumbers Recipe

Introduction

This Vibrantly Easy Beet Salad with Feta and Cucumbers Delight is a fresh, colorful dish perfect for any season. The combination of tender roasted beets, crisp cucumbers, and creamy feta creates a harmonious balance of flavors that is both healthy and satisfying.

Ingredients

• 2 cups roasted beets
• 1 cup cucumber, thinly sliced
• 1 cup crumbled feta cheese
• 2 tablespoons fresh dill
• 2 tablespoons red wine vinegar or lemon juice
• 3 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon honey or maple syrup (optional)

Instructions

1. Step 1: Roast the beets by wrapping them in foil and baking at 400°F for 45–60 minutes, or steam them for about 30 minutes until tender. Allow to cool, then peel and cut into bite-sized pieces.
2. Step 2: Thinly slice the cucumber using a mandoline or a sharp knife to achieve even, crisp slices.
3. Step 3: In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, and honey or maple syrup if using. Season the dressing generously with salt and black pepper.
4. Step 4: In a large bowl, gently combine the roasted beets, sliced cucumber, and fresh dill. Drizzle the dressing over the salad and toss lightly to coat evenly without crushing the ingredients.
5. Step 5: Sprinkle the crumbled feta cheese on top. You can toss it lightly or leave it as a garnish to showcase the salad’s vibrant colors.
6. Step 6: Serve the salad immediately, or refrigerate for 1–2 hours to allow the flavors to meld and chill for enhanced taste.

Tips & Variations

• Use balsamic vinegar instead of red wine vinegar for a richer, slightly sweeter dressing.
• Add toasted walnuts or pecans for extra crunch and nutty flavor.
• Swap fresh dill with fresh mint or parsley for a different herbal note.
• Roast beets in advance and store them in the fridge to save time when assembling the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, but the cucumber may soften slightly over time. For best texture, store dressing separately and add just before serving. Reheat is not recommended as this salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of roasted?

Raw beets can be used if grated finely, but roasting enhances the natural sweetness and softens their texture, making the salad more flavorful and pleasant to eat.

Is this salad suitable for vegans?

This salad contains feta cheese, which is not vegan. To make it vegan, omit the feta or substitute with a plant-based cheese alternative.

Vibrantly Easy Beet Salad with Feta and Cucumbers Recipe

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★★★★★

4.4 from 74 reviews

This Vibrantly Easy Beet Salad with Feta and Cucumbers Delight is a refreshing and colorful salad combining tender roasted beets, crisp cucumber slices, tangy feta cheese, and a zesty dressing made with olive oil and red wine vinegar or lemon juice. Enhanced with fresh dill and a touch of sweetness, this salad offers a perfect balance of flavors and textures ideal for a light lunch or side dish.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 cups roasted beets, peeled and cut into bite-sized pieces
• 1 cup cucumber, thinly sliced
• 1 cup crumbled feta cheese
• 2 tablespoons fresh dill

Dressing Ingredients

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar or lemon juice
• 1 tablespoon honey or maple syrup (optional)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Prep the Beets: Roast the beets wrapped tightly in foil at 400°F (200°C) for 45 to 60 minutes, or steam them for about 30 minutes until tender. Allow them to cool, then peel off the skins and slice into bite-sized pieces.
2. Slice the Cucumber: Using a mandoline slicer or a sharp knife, slice the cucumber into thin, even rounds to provide a crunchy texture that complements the softness of the beets.
3. Make the Dressing: In a small bowl, whisk together the olive oil, your choice of red wine vinegar or lemon juice, and honey or maple syrup if using. Season generously with salt and black pepper to taste.
4. Assemble Salad: In a large mixing bowl, combine the sliced beets, cucumber, and fresh dill. Drizzle the dressing over the ingredients and gently toss to coat everything evenly without crushing the vegetables.
5. Finish with Feta: Sprinkle the crumbled feta cheese evenly over the salad. You may toss lightly to mix or leave it as a garnish to showcase the colorful layers.
6. Serve or Chill: Serve the salad immediately for a fresh taste, or refrigerate for 1 to 2 hours to allow the flavors to meld together and the salad to chill for a more refreshing experience.

Notes

• For roasting beets, wrapping in foil helps retain moisture and intensify sweetness.
• Steaming is a quicker alternative to roasting if you prefer softer beets.
• Adjust the amount of honey or maple syrup depending on your desired level of sweetness; it is optional.
• This salad can be made a few hours ahead and refrigerated for enhanced flavor.
• Use fresh dill for a vibrant herbal note; substitute with parsley if unavailable.
• To make this salad vegan, omit feta cheese or use a plant-based cheese alternative.

Keywords: beet salad, roasted beets, cucumber salad, feta cheese, healthy salad, Mediterranean salad, fresh dill