Irresistible Beet Feta Salad
A colorful salad featuring roasted beets, crisp cucumbers, tangy feta, and fresh dill, perfect as a side or light main dish.
Ingredients
Main Ingredients
- 3 medium Cooked beets Roasted or boiled until tender
- 2-3 pieces Persian cucumbers Thinly sliced
- 4 ounces Feta cheese Crumble for texture
- 1/4 cup Fresh dill Chopped; can substitute parsley
- 1/4 small Red onion Thinly sliced and soaked in cold water
- 1 piece Lemon Zest and juice included
- 3 tablespoons Extra virgin olive oil Can substitute with neutral oil
- 1 teaspoon Honey or maple syrup Optional to balance acidity
- 1 teaspoon Dijon mustard For flavor depth
- to taste Salt and freshly ground black pepper
- 1/4 cup Toasted walnuts or pistachios Optional for crunch
- to taste Mixed greens or baby spinach Optional base for serving
Instructions
Preparation
- Preheat oven to 400°F. Wrap whole, scrubbed beets in foil and roast for 45–60 minutes until tender.
- Let cooled beets cool, then peel and slice into bite-sized wedges.
- Whisk together lemon juice, zest, olive oil, Dijon mustard, honey (if using), salt, and pepper until emulsified to make the dressing.
- Thinly slice Persian cucumbers and red onion and soak the onion briefly in cold water.
Assembly
- In a large bowl, combine the beets, cucumber, red onion, and chopped dill.
- Drizzle with the dressing and gently toss to coat.
- Sprinkle crumbled feta and toasted nuts on top.
- Let the salad sit for 10–15 minutes to allow flavors to meld.
Notes
Store in an airtight container for up to 3 days. Best served fresh.