Vibrant Beet Salad with Feta, Cucumbers & Dill Delight

The vibrant colors of the beet salad with feta, cucumbers, and dill dance on your plate like a culinary ballet. Each bite bursts with earthy sweetness, tangy creaminess, and refreshing crunch that makes your taste buds sing and your heart flutter. chicken salad with dill.

This salad isn’t just a dish; it’s a celebration! Picture yourself enjoying it at a sunny picnic or an elegant dinner party. Everyone is raving about the flavors, and you can’t help but feel proud. Trust me; this is the kind of dish that turns heads and warms hearts.

I once made this beet salad for a family gathering, and everyone couldn’t stop talking about how delicious it was. Italian chopped salad pairing My aunt even asked for the recipe, which is rare because she’s usually too busy sharing her own!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Beets: Choose firm beets without blemishes for the best flavor and texture. For more inspiration, check out this green beans with potatoes recipe.

• Cucumbers: Opt for English cucumbers as they are crispier and have fewer seeds.

• Feta Cheese: Use crumbled feta for an easy sprinkle of creamy goodness. savory olive cheese bread.

• Fresh Dill: Pick fresh dill from your local market; it adds a fragrant touch.

• Lemon Juice: Freshly squeezed lemon juice brightens up all the flavors beautifully.

• Olive Oil: A good quality extra virgin olive oil enhances the richness of the salad.

• Salt and Pepper: Essential seasonings to balance out all the flavors in this dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Beets: Start by preheating your oven to 400°F (200°C). Wash the beets thoroughly to remove dirt, then wrap them in aluminum foil. Roast them until tender—about 45-60 minutes depending on their size.

Cool and Peel the Beets: Once roasted, allow the beets to cool for about 15 minutes. When they’re cool enough to handle, use paper towels to rub off the skins easily.

Chop Your Veggies: While waiting for your beets to cool, chop your fresh cucumbers into bite-sized pieces. You want them crunchy but not too big that they overshadow the beets.

Create Your Dressing: In a small bowl, whisk together olive oil and freshly squeezed lemon juice until combined. Add salt and pepper to taste—this dressing brings all flavors together!

Toss It All Together: In a large bowl, combine chopped cucumbers, peeled beets (cut into cubes), crumbled feta cheese, and fresh dill. Drizzle on that zesty dressing you made earlier.

Serve with Love!: Gently toss everything until well combined without mashing those beautiful beets. Serve chilled or at room temperature; enjoy every colorful bite!

Perfecting the Cooking Process

Start by roasting your beets until tender, then cool before peeling. While they roast, chop cucumbers and herbs to save time.

Add Your Touch

Feel free to swap out feta for goat cheese or add nuts for extra crunch. A splash of lemon juice can brighten up the flavors too.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Greek-inspired crispy fries Enjoy cold for a refreshing snack.

The first time I made this beet salad with feta, my friends couldn’t believe how delicious it was! Their enthusiastic compliments convinced me to make it a regular feature at our gatherings. For more inspiration, check out this watermelon feta salad recipe.

FAQ

What can I substitute for feta cheese?

You can use goat cheese or even crumbled blue cheese for a different flavor.

How do I roast beets properly?

Wrap them in aluminum foil and roast at 400°F for about 45-60 minutes until tender.

Can I make this salad ahead of time?

Yes, prepare it a few hours in advance but add dressing right before serving.

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Beet Salad with Feta, Cucumbers, and Dill

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• Author: Larissa W.
• Total Time: 1 hour 10 minutes
• Yield: Serves 4

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Description

Indulge in the vibrant flavors of this Beet Salad with Feta, Cucumbers, and Dill. Perfectly roasted beets combine with crunchy cucumbers and tangy feta cheese, creating a refreshing dish that is as beautiful as it is delicious. This salad makes a stunning centerpiece for any occasion—whether at a picnic or dinner party. Ready in under 30 minutes, it’s an easy, nutritious choice that will leave your guests asking for more!

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Ingredients

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• 2 medium fresh beets (about 400g)
• 1 cup diced English cucumbers (about 150g)
• 1/2 cup crumbled feta cheese (about 75g)
• 2 tablespoons fresh dill, chopped
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap them in aluminum foil. Roast for 45-60 minutes until tender.
2. Allow the roasted beets to cool for about 15 minutes before peeling off the skins using paper towels.
3. Chop the cucumbers into bite-sized pieces while waiting for the beets to cool.
4. In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
5. In a large bowl, combine chopped cucumbers, peeled beet cubes, crumbled feta cheese, and fresh dill. Drizzle with dressing and toss gently to combine.
6. Serve chilled or at room temperature.

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 5g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 15mg