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Fresh dill, cucumbers, and feta come together with beets in a bright, colorful dish that brings a fresh vibe to your table. The naturally sweet beets team up with salty feta and crispy cucumbers, while the dill gives that zing that just brings it all together.
The first time I whipped up this salad was for a potluck in the middle of summer. I wanted something that could hang out on the table and not get soggy or sad. It vanished fast, and now everyone asks me for it during every get-together, all year.
Delicious Ingredients
- 4 medium beets, cooked and sliced: Go for firm ones, shiny skin, bold color. These bring a sweet, earthy bite and make the dish pop.
- 1 big cucumber, thinly sliced: Grab one that's firm and not squishy anywhere. It makes everything crunchy and juicy.
- ½ cup crumbled feta cheese: Sheep's milk feta is classic and tangy, but honestly, any feta is tasty here.
- 2 tablespoons freshly chopped dill: Fresh dill is where it's at. Dried doesn't do the trick for amazing smell or taste.
- 1 tablespoon lemon juice or red wine vinegar: A hit of acid brightens things and cuts through the earthy flavor.
- 2 tablespoons olive oil: Choose a tasty one, since you'll totally notice it in the salad.
- Salt and black pepper: Add enough to wake up the flavors, not drown them out.
- Optional: 1 teaspoon honey or maple syrup: A small drizzle takes away some sharpness and makes those beets taste extra sweet.
Simple Instructions
- Chill or Serve:
- Dive right in, or pop it in the fridge for an hour or two. The flavors get awesome when they hang out together for a bit, and it's even better when cool.
- Toss in Feta:
- Scatter the feta over the salad at the end. You can mix it in so it’s everywhere, or just sprinkle on top so it stays bright and pretty, especially if you care about looks.
- Mix it Up:
- In a big bowl, toss together your sliced cucumbers and beets. Sprinkle the fresh dill all over. Pour the dressing on. Use two big spoons and gently toss to get everything coated. Don’t squish the beets — you want nice pieces, not mush.
- Make the Dressing:
- Grab a small bowl and whisk together the olive oil and your acid (vinegar or lemon juice). If you want, add the honey or maple syrup and whisk again. Throw in a bit of salt and plenty of black pepper. Give it a taste and tweak if you want.
- Slice Those Cucumbers:
- Use a sharp knife or a mandoline. Make the slices thin and even so every forkful is crunchy. If your cucumber's got big seeds, scoop them out first.
- Cook the Beets:
- For roasting, wrap each beet in foil, then bake on a tray at 400°F for 45–60 minutes. Check with a fork — if it slides in easy, they're good. Let cool just enough to handle, then rub the skins off (should come off no problem). If you steam them, peel first, simmer in water about 30 minutes till tender.
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Beets steal the show here. My grandma always said to roast them instead of boiling — she thought it made them sweeter. Even my kids fell for this one, with the pretty color and awesome taste, even though they weren't sure about beets at first.
Easy Prep Ahead
Letting this chill in your fridge actually lets flavors blend together and makes it better. It's perfect if you want to get things ready the day before. Put everything except feta together up to a day ahead, and just toss the cheese in before serving. The dressing gives the veggies a little pickling and boosts the flavors, but keeps them crisp.
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Year-Round Swaps
This works awesome with summer cucumbers and fresh dill, but it's easy to change up. Try roasted red onions instead of cucumber if it's chilly out. Spring's great for tossing in baby spinach or arugula. In fall, toss in toasted pepitas or walnuts for crunch. It’s my go-to in every season because you can swap things in so easily.
Ways to Serve
This bright salad is awesome next to grilled fish or chicken. It fits right in with Mediterranean dinners or big veggie spreads. To make it a filling lunch, pile it over farro or quinoa and throw in chickpeas for protein. It also pops on a holiday table and balances out heavier foods with its fresh flavors and wild color.
Common Questions
- → Can I use pre-cooked beets for this salad?
Totally! Ready-to-eat beets make this way faster. Just double-check there’s no added sugar so the flavors stay right.
- → What can I substitute for feta cheese?
Swap in goat cheese, vegan feta, or ricotta salata. They’ll bring that same creamy bite.
- → How long can I store this salad?
Keep it chilled in a container and you’re good for 2 days. Toss the feta in just before eating so it doesn’t get mushy.
- → Can I add other ingredients?
Go for it! Nuts like almonds or walnuts bring crunch, or switch up the herbs—mint and parsley both work great.
- → How can I avoid staining my hands while peeling beets?
Pop on some gloves before peeling and your hands won’t turn purple.