🥗 Beet Salad with Feta, Cucumber, Dill & Fresh Beets
📝 Description
This refreshing salad is a perfect balance of earthy sweetness from fresh beets, crisp cucumber, creamy feta, and fragrant dill. It’s light, vibrant, and packed with nutrients—ideal as a side dish or a healthy lunch. The tangy lemon dressing ties everything together beautifully.
🛒 Ingredients
For the Salad:
- 3 medium fresh beets (roasted or boiled, peeled & sliced)
- 1 large cucumber, thinly sliced
- ¼ cup red onion, thinly sliced (optional)
- ½ cup feta cheese, crumbled
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley (optional)
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice (or vinegar)
- 1 tsp honey (optional)
- Salt & black pepper to taste
👩🍳 Instructions
- Cook the beets:
Boil or roast beets until tender (about 30–40 minutes). Let cool, peel, and slice. - Prepare vegetables:
Slice cucumber and onion, chop dill and parsley. - Make dressing:
In a small bowl, whisk olive oil, lemon juice, honey, salt, and pepper. - Assemble salad:
In a large bowl, combine beets, cucumber, and onion. - Add finishing touches:
Sprinkle feta and fresh herbs over the top. - Dress & serve:
Drizzle dressing, toss gently, and serve chilled or at room temperature.
💡 Tips
- Roast beets instead of boiling for deeper flavor.
- Add walnuts or pistachios for crunch.
- Use goat cheese instead of feta for a creamier taste.
❓ Q & A
Q1: Can I use canned beets?
Yes, but fresh beets give better flavor and texture.
Q2: How long does this salad last?
Up to 2 days in the fridge (best fresh).
Q3: Can I make it vegan?
Just skip feta or use plant-based cheese.
Q4: What protein can I add?
Grilled chicken, chickpeas, or quinoa work great.