Beet Salad with Feta

This vibrant beet salad brings together earthy roasted beets, crisp cucumbers, and tangy feta cheese for a refreshing side dish that works year-round. The combination of colors creates a stunning presentation while the contrasting textures and flavors make each bite interesting and satisfying.

I first made this salad for a summer potluck where I needed something that could sit out without wilting. It was such a hit that I now keep cooked beets in my refrigerator just so I can whip this up whenever guests come over unexpectedly.

Ingredients

• Fresh beets: Choose firm beets with smooth skin and vibrant greens if still attached for the freshest flavor
• Cucumber: Opt for English or Persian varieties which have fewer seeds and crisper flesh
• Feta cheese: Traditional Greek or Bulgarian feta offers the best tangy flavor and creamy texture
• Fresh dill: Provides a bright herbal note that perfectly complements the earthy beets
• Red wine vinegar: Adds acidity that balances the sweetness of the beets
• Olive oil: Use a good quality extra virgin olive oil for the best flavor
• Salt and pepper: Essential for bringing all the flavors together
• Optional honey or maple syrup: Just a touch enhances the natural sweetness of the beets

Step-by-Step Instructions

Roast the Beets:

Preheat your oven to 400°F. Scrub the beets clean but leave the skins on. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45 to 60 minutes until they can be easily pierced with a fork. The roasting time will vary depending on the size of your beets. Once cooled slightly, rub the skins off with a paper towel. They should slip off easily. Slice the peeled beets into thin rounds or half-moons.

Prepare the Cucumber:

While the beets are roasting, slice your cucumber into thin rounds. If using a larger cucumber with many seeds, you might want to halve it lengthwise first and scoop out the seeds with a spoon before slicing. Thin, consistent slices ensure the cucumber adds the perfect crisp texture to contrast with the soft beets.

Mix the Dressing:

In a small bowl, combine the olive oil, red wine vinegar or lemon juice, and the optional sweetener if using. Whisk thoroughly until emulsified. Season with salt and freshly ground black pepper to taste. The dressing should be slightly tangy to balance the sweetness of the beets.

Assemble the Base Layers:

In a large mixing bowl, gently combine the sliced beets and cucumbers. Sprinkle with most of the chopped fresh dill, reserving some for garnish. Pour the dressing over the vegetables and toss gently to coat everything evenly without breaking the beet slices.

Add the Finishing Touches:

Just before serving, sprinkle the crumbled feta cheese over the salad. You can either gently fold it in or leave it on top for a more dramatic presentation. The warm beets will slightly soften the feta, creating a delightful creamy element throughout the salad.

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The first time I served this salad to my mother-in-law, she demanded the recipe immediately. Now she makes it for every family gathering, and it's become something of a signature dish in our extended family. The bright pink hue from the beets never fails to make people smile when they see it on the table.

Make-Ahead Tips

This beet salad actually improves with a little time in the refrigerator. The flavors meld beautifully as it sits, making it an ideal prepare-ahead dish for entertaining. You can roast the beets up to three days in advance and keep them refrigerated until you're ready to assemble the salad. Just wait to add the feta until right before serving for the best presentation.

Ingredient Swaps

If you're not a fan of feta, try substituting goat cheese for a milder tangy note or even blue cheese for a more assertive flavor. No fresh dill available? Fresh mint or parsley can work beautifully instead. For a different textural element, consider adding thinly sliced red onion that's been soaked in ice water for 10 minutes to remove some of the sharp bite. You can also swap the cucumbers for thinly sliced fennel for an anise-flavored crunch.

Serving Suggestions

This vibrant salad pairs wonderfully with grilled meats, especially lamb or chicken. It also makes a beautiful addition to a Mediterranean mezze spread alongside hummus, olives, and warm pita bread. For a light lunch, serve a larger portion atop a bed of arugula or spinach. The bright colors make this dish particularly appealing for holiday tables or special occasions when you want to impress guests.

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Enjoy this stunning salad that's as delicious as it is beautiful!

Frequently Asked Questions

→ Can I use pre-cooked beets for this salad?

Yes, pre-cooked beets are a great time-saving option. Simply slice them and proceed with the recipe.

→ What can I substitute for feta cheese?

You can use goat cheese, blue cheese, or leave the cheese out for a dairy-free version.

→ Can I make this salad ahead of time?

Yes, you can prepare the salad and refrigerate it for up to 1–2 days. Add the feta just before serving for best texture.

→ What can I use instead of fresh dill?

If fresh dill isn’t available, substitute with dried dill in smaller amounts or try parsley for a different flavor.

→ What’s a good serving suggestion for this salad?

This salad pairs well with grilled chicken, fish, or as a standalone light meal with crusty bread.

→ How can I add more sweetness to the salad?

Add a teaspoon of honey or maple syrup to the dressing if you prefer a slightly sweeter flavor profile.