Name: Vibrantly Easy Beet Salad Recipe
Prep time: 15 min
Cook time: PT-489518H50M47S
Total time: PT-489518H50M47S
Cuisine: Mediterranean
Ingredients: 2 cups roasted beets, peeled and cut into bite-sized pieces; 1 cup cucumber, thinly sliced; 1 cup crumbled feta cheese; 2 tablespoons fresh dill; 3 tablespoons olive oil; 2 tablespoons red wine vinegar or lemon juice; 1 tablespoon honey or maple syrup (optional); Salt, to taste; Black pepper, to taste

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Introduction

This Vibrantly Easy Beet Salad combines earthy roasted beets with crisp cucumber and tangy feta for a refreshing, colorful dish. It’s quick to prepare and perfect as a side or light meal that brightens up any table.

A close-up view of a salad in a white bowl, featuring several thick slices of deep pink beets arranged evenly around the bowl. On top, slices of green cucumbers add a fresh contrast, along with small cubes of white feta cheese sprinkled throughout. The salad is lightly dusted with ground spices, adding specks of reddish-brown on the vegetables and cheese. The textures show the smoothness of the cucumber, the soft crumbly cheese, and the firm beet slices. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups roasted beets
1 cup cucumber, thinly sliced
1 cup crumbled feta cheese
2 tablespoons fresh dill
2 tablespoons red wine vinegar or lemon juice
3 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 tablespoon honey or maple syrup (optional)

Instructions

Step 1: Roast the beets by wrapping them in foil and baking at 400°F for 45–60 minutes, or steam for about 30 minutes until tender. Once cooled, peel and slice into bite-sized pieces.
Step 2: Thinly slice the cucumber using a mandoline or a sharp knife to create even slices for added crunch.
Step 3: In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, and optional honey or maple syrup. Season with salt and black pepper to taste.
Step 4: In a large bowl, gently mix the sliced beets, cucumber, and fresh dill. Drizzle the dressing over the salad and toss lightly to coat evenly.
Step 5: Sprinkle crumbled feta cheese on top. You may toss lightly or leave it as a garnish to highlight the salad’s vibrant colors.
Step 6: Serve immediately or chill in the refrigerator for 1–2 hours to enhance the flavors before serving.

Tips & Variations

Use golden beets for a milder flavor and a sunny twist on color.
Add toasted walnuts or pecans for extra crunch and depth.
Substitute goat cheese for feta if you prefer a creamier texture.
Fresh mint or basil can be swapped in for dill to change the herb profile.
For a vegan option, omit the cheese and add avocado slices for creaminess.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep dressing separate if possible to maintain freshness. Serve chilled or at room temperature. Leftovers are best enjoyed the same day for optimal texture, especially with the cucumber.

How to Serve

A white bowl filled with a fresh salad consisting of thick round slices of bright magenta beets layered with evenly cut green cucumber slices, topped with small white cubes of feta cheese and sprinkled with a mix of dried herbs and black pepper, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of roasted?

Raw beets are much firmer and have a different flavor profile. Roasting or steaming softens them and enhances their natural sweetness, which works better in this salad.

Is this salad suitable for meal prep?

Yes, it keeps well for a couple of days refrigerated. To prevent sogginess, keep the dressing separate and add just before serving.