Beet Cucumber Salad with Feta and Dill

This beet and cucumber salad with feta and dill is packed with sweet, savory, earthy, tangy, and salty flavors. Crunchy cucumbers, tender cooked beets, and a fresh lemon vinaigrette combine to create a delicious beet salad you'll crave.

5 from 66 votes

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Course: Salad

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 308kcal

Equipment

Medium Pot or Cookie Sheet
Kitchen Knife
Gloves (Optional)

Ingredients

Beet Salad

4 beets small to medium
1 English cucumber
4 ounces feta crumbled
¼ cup dill picked from the stem
⅓ cup chopped walnuts optional

Lemon Vinaigrette

6 to 8 tablespoons lemon vinaigrette or to taste, linked here and in instructions below

Instructions

Lemon Vinaigrette

Make one recipe lemon vinaigrette.

Beet Salad

If boiling your beets, cook in boiling, salted water for 20 to 30 minutes, or until a paring knife easily pierces the beets with little resistance. If roasting, roast your beets on a cookie sheet at 400 degrees for 50 to 60 minutes.
Once the beets are cool enough to handle, remove the skin from the beets by rubbing them off with your fingers. I recommend using gloves here if you don't want to stain your fingers.
Slice the beets and cucumbers thinly.
Add the beets, cucumbers, and nuts (if using) to a mixing bowl. Dress with the lemon vinaigrette and stir well.
Let sit for about 20 minutes for the flavors to combine, or serve right away. Sprinkle each serving generously with dill and feta cheese.

Notes

General

Use gloves if you do not want to stain your hands when handling the cooked beets.
Estimated calories are for 6 tablespoons of vinaigrette and include walnuts.

Storage

This beetroot salad is best stored in the fridge in an airtight container for up to 3 to 4 days.
I do not recommend freezing this recipe.

Nutrition