Description
A vibrant and refreshing Beet Feta Salad featuring tender roasted or canned beets, crisp cucumber, tangy feta cheese, and fresh dill, all brought together with a zesty lemon vinaigrette. This salad is perfect as a light lunch or a colorful side dish that blends earthy and bright flavors in every bite.
Ingredients
Scale
Dressing
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 3 tbsp extra-virgin olive oil
Salad
- 2 cups roasted or canned beets, diced (from about 2 large beets)
- 1 medium cucumber, seeded, halved, and thinly sliced
- 4 oz feta cheese, crumbled
- 1/4 cup chopped fresh dill
Instructions
- Make the Dressing: In a small bowl or measuring cup, whisk together the fresh lemon juice and kosher salt until the salt is fully dissolved. Gradually drizzle in the extra-virgin olive oil while whisking constantly to create a smooth and well-emulsified lemon vinaigrette. Taste and adjust the salt or lemon juice as needed for balanced flavor.
- Marinate the Beets: Place the diced roasted or canned beets in a large bowl. Pour in half of the prepared lemon vinaigrette and gently toss to coat the beets evenly. Allow the beets to marinate for about 10-15 minutes to absorb the flavors.
- Combine the Salad: Just before serving, add the thinly sliced cucumber, crumbled feta cheese, chopped fresh dill, and the remaining lemon vinaigrette to the marinated beets. Gently toss all ingredients together, being careful not to break up the feta too much to keep its texture intact and prevent the salad from turning pink.
- Serve: Serve immediately for the freshest flavor. The salad can be chilled briefly if preferred, but bring back to room temperature before serving to enjoy the full range of vibrant flavors.
Notes
- For best flavor, use freshly roasted beets or high-quality canned beets.
- Adjust lemon juice and salt in the dressing to your preference.
- This salad is best served fresh but can be stored in the refrigerator for up to one day.
- To keep feta from turning pink, toss gently and add it last.
- For a vegan version, substitute feta with vegan cheese or omit entirely.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using canned beets) or 45 minutes (if roasting beets from raw)
- Category: Salad
- Method: No-cook salad assembly (optionally roasting beets if not using canned)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg
Keywords: beet salad, feta salad, cucumber salad, dill salad, Mediterranean salad, lemon vinaigrette, fresh salad, roasted beets, healthy salad
