Beet Salad with Feta

This vibrant beet salad combines earthy roasted beets with crisp cucumber, tangy feta cheese, and fresh dill for a beautiful side dish that works year-round. The simple balsamic dressing ties everything together without overwhelming the natural flavors of the vegetables.

I discovered this combination when looking for ways to use the abundance of beets from my garden last summer. The cool cucumber and salty feta perfectly balance the sweet earthiness of the beets.

Ingredients

• Fresh Beets Their natural sweetness intensifies when roasted. Look for firm beets with smooth skin and bright greens if attached.
• English Cucumber Provides refreshing crunch and has fewer seeds than regular cucumbers. Choose one that feels firm with bright green skin.
• Crumbled Feta Cheese Adds creamy tanginess that cuts through the earthiness of beets. Traditional Greek feta made from sheep milk offers the best flavor.
• Fresh Dill Brings a bright herbal note that complements both the beets and cucumber. Always opt for fresh rather than dried for this recipe.
• Extra Virgin Olive Oil Forms the base of the dressing. Use a good quality oil with fruity notes.
• Aged Balsamic Vinegar Adds sweet acidity. Look for one that's slightly thick with complex flavor.
• Salt and Pepper Enhances all other flavors. Flaky sea salt works beautifully here.

Step-by-Step Instructions

Roast the Beets

Preheat your oven to 400°F. Wash the beets thoroughly but do not peel them. Wrap each beet individually in aluminum foil, making sure they're completely enclosed. Place on a baking sheet and roast for approximately 45 minutes. You'll know they're done when a knife slides easily into the center. Let them cool completely in their foil, which makes peeling much easier.

Prepare the Cucumbers

While the beets are roasting, slice your English cucumber into thin rounds about 1/8 inch thick. If using a regular cucumber with large seeds, you might want to halve it lengthwise and scoop out the seeds first.

Peel and Dice the Beets

Once cooled, use paper towels or gloves to prevent staining your hands, and gently rub the skin off the beets. It should slide off easily. Cut the beets into 1/2 inch cubes or thin slices, depending on your preference.

Assemble the Salad

In a large bowl, gently combine the cucumber and beets. Take care not to overmix at this stage or everything will turn bright pink immediately. Crumble the feta cheese over the top and sprinkle with the chopped fresh dill.

Make the Dressing

In a small bowl, whisk together the olive oil and balsamic vinegar until emulsified. Season with salt and freshly ground black pepper to taste. The dressing should have a nice balance of acidity and richness.

Finish and Serve

Just before serving, drizzle the dressing over the salad and toss gently to coat all ingredients. The beets will begin to color everything, creating a beautiful pink hue throughout the salad.

Bookmark

My favorite part of this salad is watching people who claim they don't like beets come back for seconds. The combination of roasting, which brings out beets' natural sweetness, and pairing with bright flavors completely transforms what many consider a challenging vegetable into something irresistible.

Make Ahead Tips

This salad actually improves with a little time for the flavors to meld. You can roast the beets up to three days in advance and keep them refrigerated until you're ready to assemble. For the freshest presentation, I recommend preparing the complete salad without dressing up to 24 hours ahead, storing it covered in the refrigerator, then adding the dressing just before serving. The colors will bleed together over time, creating a stunning pink salad that's still delicious but with a different appearance.

Seasonal Variations

In summer, try adding sliced strawberries or peaches for additional sweetness that pairs beautifully with the beets and feta. Fall and winter versions benefit from toasted walnuts or pepitas for crunch and a little drizzle of honey in the dressing. During spring, tender young beets require less cooking time and can be paired with fresh mint instead of dill for a bright alternative. The versatility of this salad makes it appropriate for any season with minor adjustments.

Serving Suggestions

This colorful salad makes an excellent accompaniment to grilled meats, particularly lamb or chicken. It also stands beautifully on its own as a light lunch when served over a bed of arugula or with a slice of crusty bread on the side. For entertaining, try serving it as part of a Mediterranean mezze platter alongside hummus, olives, and warm pita. The vibrant pink color makes it a showstopper on any buffet table.

Recipe FAQs

→ Can I prepare the beets ahead of time?

Yes, roasted beets can be prepared up to 3 days in advance. Once cooled and peeled, store them in an airtight container in the refrigerator. This makes assembly much quicker when you're ready to serve the salad.

→ Is there a way to cook the beets faster?

For a quicker cooking method, you can peel and dice the beets before cooking, then steam them for about 15-20 minutes until tender. Alternatively, some markets sell pre-cooked beets that would work well in this salad.

→ What can I substitute for feta cheese?

If you prefer a different cheese, goat cheese provides a similar tangy creaminess. For a dairy-free option, try avocado for creaminess or add toasted walnuts for texture and nutty flavor.

→ How long will this salad keep in the refrigerator?

This salad will keep well for 2-3 days in the refrigerator. For best results, store the dressing separately and add it just before serving to maintain the crisp texture of the cucumbers.

→ Can I use different herbs instead of dill?

Fresh mint, parsley, or basil would all work beautifully as alternatives to dill. Each herb will bring its own character to the dish while still complementing the earthy beets and tangy feta.

→ How can I prevent the beets from staining everything red?

To minimize staining, wear gloves when handling peeled beets and add them last when assembling the salad. You can also briefly rinse the diced beets under cold water to remove excess color before adding to the salad.