Beet Salad Recipe with Feta and Cucumbers – Mediterranean Salad with Beets, Cucumbers & Creamy Feta
This Beet Salad Recipe with Feta and Cucumbers is a colorful, refreshing dish that’s both healthy and delicious. Sweet roasted beets are paired with crisp cucumbers, creamy feta cheese, and fresh herbs, all tossed in a light lemon-olive oil dressing. Perfect as a side dish for family dinners, holiday gatherings, or summer picnics, this salad is packed with flavor and nutrients. Easy to prepare and beautifully vibrant, it’s a Mediterranean-inspired recipe that adds freshness to any meal.
Equipment
- Large mixing bowl
- Cutting board & knife
- Whisk or small jar (for dressing)
- Serving platter
Ingredients
- 3 medium beets (roasted, steamed, or pre-cooked)
- 1 large cucumber, sliced
- ½ cup feta cheese, crumbled
- 3 tbsp olive oil
- Juice of 1 lemon
- Salt & pepper to taste
- 2 tbsp fresh dill or parsley, chopped
- Optional: walnuts or pecans for crunch, red onion slices, or olives
Instructions
- Prepare beets: Roast, steam, or boil until tender. Cool, peel, and slice into cubes or wedges.
- Slice cucumbers: Cut into thin rounds or half-moons for crunch.
- Crumble feta: Break into small chunks for even distribution.
- Make dressing: Whisk olive oil, lemon juice, salt, and pepper until emulsified.
- Combine ingredients: Toss beets, cucumbers, and feta in a large bowl. Pour dressing over and mix gently.
- Garnish: Sprinkle fresh dill or parsley. Optional: add nuts or olives for extra flavor.
- Chill & serve: Refrigerate for 30 minutes before serving for best flavor.
Notes
- Roast beets for deeper flavor; steaming or boiling works for quicker prep.
- Pat cucumbers dry to avoid watery salad.
- Chill salad before serving to enhance flavors.
- Add nuts or seeds for crunch and extra nutrition.
- Store in airtight container for 2–3 days; add fresh herbs just before serving.