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Beet, Cucumber & Feta Salad

A refreshing, colorful salad featuring sweet roasted beets, crisp cucumber, and tangy feta tossed in a zesty lemon-garlic dressing. Perfect as a light lunch, side dish, or make-ahead addition to any gathering.
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Prep Time 15 minutes
Cook Time 43 minutes
Total Time 1 hour 15 minutes
Course Light Lunch, Salad, Side Dish
Cuisine Mediterranean-inspired, Vegetarian
Servings 4
Calories 180 kcal

Equipment

  • Baking sheet or saucepan (for cooking beets)
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Whisk or jar with lid (for dressing)
  • Microplane or citrus zester (optional)
  • Serving bowl or platter

Ingredients
  

  • 3 medium beets (red or golden), trimmed
  • 1 large English cucumber (or 3–4 Persian cucumbers), diced
  • ⅓ cup feta cheese, crumbled (preferably from a block in brine)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice or white wine vinegar
  • 1 teaspoon honey (optional for balance)
  • 1 small garlic clove, finely grated
  • 1 tablespoon chopped fresh dill or mint (optional)
  • Salt and freshly cracked black pepper, to taste

Instructions
 

Cook the Beets

  • Roasting method: Preheat oven to 400°F (200°C). Wrap beets in foil, place on a baking sheet, and roast for 45–60 minutes until fork-tender.
  • Boiling method: Place beets in a saucepan, cover with water, and boil 30–40 minutes until tender.
  • Let cool, peel (skins rub off easily), and dice.

Make the Dressing

  • In a small bowl or jar, whisk together olive oil, lemon juice, honey, garlic, herbs (if using), salt, and pepper. Adjust seasoning to taste.

Combine Ingredients

  • In a mixing bowl, add diced beets and cucumber. Drizzle with half the dressing and toss gently.

Add Feta

  • Crumble feta over the salad and gently fold in. Add more dressing as needed.

Chill & Serve

  • Chill for 15–30 minutes before serving for optimal flavor. Garnish with herbs, zest, or toasted nuts if desired.

Notes

  • Make-Ahead Friendly: Roast beets and make dressing 1–2 days in advance. Assemble just before serving.
  • No-Cook Shortcut: Use vacuum-packed pre-cooked beets (not pickled) to save time.
  • Add Crunch: Toasted walnuts or sunflower seeds add texture and healthy fats.
  • Customizations:
    • Swap feta for goat cheese for a tangier bite.
    • Add orange slices or pomegranate for a sweet twist.
    • Make it a full meal with grilled chicken or quinoa.
  • Storage: Best served fresh, but keeps 1–2 days in the fridge. Store components separately for best texture.
Keyword Beet cucumber feta salad, cold beet salad, Gluten-free salad recipe, healthy vegetable salad, make-ahead salad, Mediterranean Salad, roasted beet salad, summer salad