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Vibrant Beet Salad with Feta, Cucumbers, and Dill

A bright and colorful salad with roasted beets, crisp cucumbers, tangy feta, and fresh dill in a lemon-olive oil dressing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side
Cuisine: American, Mediterranean
Calories: 180

Ingredients
  

Beet Salad
  • 4 medium beets roasted or boiled, peeled and diced
  • 1 large cucumber diced
  • 1/2 cup feta cheese crumbled
  • 1/4 red onion thinly sliced
  • 2 tbsp fresh dill chopped
  • 3 tbsp olive oil
  • 2 tbsp lemon juice fresh
  • 1 tsp honey optional
  • salt and black pepper to taste
  • microgreens or parsley for garnish

Equipment

  • Mixing bowls
  • Roasting pan
  • Whisk
  • Knife

Method
 

  1. Roast or boil beets until tender, then peel and dice into cubes.
  2. Dice cucumber and thinly slice red onion. Pat cucumbers dry if watery.
  3. Whisk together olive oil, lemon juice, honey, salt, and pepper.
  4. Gently toss beets, cucumber, red onion, feta, and dill with dressing.
  5. Refrigerate for 20 minutes to allow flavors to meld.
  6. Garnish with microgreens or parsley before serving.

Notes

For added sweetness, drizzle with extra honey or add pomegranate seeds.