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Vibrant Beet Salad with Feta, Cucumbers, and Dill

A refreshing and colorful salad featuring roasted beets, crisp cucumbers, creamy feta, and fresh dill tossed in a bright lemon-olive oil dressing.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 beets roasted and peeled
  • 2 English cucumbers thinly sliced
  • 0.75 cup feta cheese crumbled
  • 0.25 cup fresh dill chopped
Dressing
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice fresh
  • 1 clove garlic minced
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper

Equipment

  • Mixing bowl
  • Baking sheet
  • Aluminum foil
  • Knife and cutting board

Method
 

  1. Roast wrapped beets at 400°F (200°C) for 45–60 minutes until tender. Cool, peel, and cut into wedges.
  2. Whisk olive oil, lemon juice, garlic, salt, and pepper in a small bowl.
  3. Combine roasted beets and cucumbers in a large bowl.
  4. Drizzle dressing over vegetables and toss gently.
  5. Top with feta and fresh dill before serving.

Notes

For best flavor, let salad rest 10 minutes before serving.