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Beet Salad with Feta and Dill Recipe

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5 from 71 reviews

This vibrant and refreshing Beet Salad combines the earthy sweetness of roasted or canned beets with crisp cucumber slices, tangy feta cheese, and fragrant fresh dill. Tossed in a zesty lemon and olive oil dressing, it's a light and flavorful dish perfect as a side or a healthy snack.

Ingredients

Dressing

  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil

Salad

  • 2 cups roasted or canned beets, roughly 1/2” pieces
  • 1 medium cucumber, seeded and thinly sliced
  • 4 ounces feta cheese, crumbled
  • 1/4 cup fresh dill, roughly chopped

Instructions

  1. Prepare Dressing: In a small bowl or measuring cup, whisk together 1 tablespoon of lemon juice and 1/2 teaspoon of kosher salt until the salt dissolves. Gradually drizzle in 3 tablespoons of extra-virgin olive oil, whisking continuously to create a smooth dressing.
  2. Toss Beets: Place 2 cups of sliced beets in a large bowl. Drizzle in half of the dressing and mix gently to coat the beets. Let the beets marinate for a few minutes to absorb the flavors while you prepare the other ingredients.
  3. Combine & Serve: Just before serving, add the thinly sliced cucumber, crumbled feta cheese, and chopped fresh dill to the bowl. Pour in the remaining dressing and toss gently to combine all the ingredients evenly. Serve immediately for best freshness.

Notes

  • You can use roasted beets for added sweetness and depth of flavor or canned beets for convenience.
  • The salad is best served fresh but can be refrigerated for up to 1 day. Avoid tossing with feta until ready to serve to keep cheese texture optimal.
  • For a vegan version, substitute feta cheese with a plant-based cheese or omit it entirely.
  • Adjust salt and lemon juice to taste based on your preference.

Find it online: https://mealsbykate.com/beet-salad-with-feta-and-dill-recipe/