Beet Salad with Feta, Cucumbers, and Dill

There’s something quietly magical about beet salads. Maybe it’s the jewel-toned beets, glowing like rubies on the plate, or the way they pair so effortlessly with creamy, salty feta and the crisp bite of cucumbers. This Beet Salad with Feta, Cucumbers, and Dill is the kind of dish that feels both rustic and refined—a nod to classic Eastern European flavors, but with a refreshing, summery feel that’s perfect for warm days.

This salad reminds me of summers at my grandmother’s house, where we’d spend long afternoons helping her harvest vegetables from the garden. She always had a special way with beets—boiling them until tender, slipping off their skins, and letting them cool on the counter while she gathered fresh dill and cucumbers from the backyard. By dinner, she’d have a vibrant beet salad on the table, and we’d all dig in, chilled forkfuls of tangy, earthy goodness melting away the heat of the day.

Now, I’ve added a few modern touches—like a squeeze of fresh lemon and crumbly feta—to give this salad a brighter, tangier twist, while still keeping the spirit of that old-world simplicity. Whether you’re making this as a light lunch, a vibrant side for grilled meats, or part of a picnic spread, it’s bound to win over even the most beet-wary eaters.

Why You’ll Love This Recipe:

• Fresh, clean ingredients that come together in under 30 minutes
• No cooking required if you use pre-cooked beets—hello, easy meal prep!
• Perfect for spring and summer when cucumbers and dill are at their peak
• Naturally gluten-free and vegetarian
• A beautiful pop of color that brightens up any table

INGREDIENTS YOU’LL NEED:

• 4 medium cooked beets, peeled and diced
• 1 large cucumber, diced
• 1/4 red onion, thinly sliced
• 1/3 cup feta cheese, crumbled
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

HOW TO MAKE BEET SALAD WITH FETA, CUCUMBERS, AND DILL:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep your beets.
If you’re using fresh beets, go ahead and boil them until fork-tender (about 40–45 minutes), then run them under cold water and peel the skins— they should slip off easily. If you’re short on time, feel free to use store-bought, pre-cooked beets.

Step 2: Dice and slice.
Chop your beets into bite-sized cubes. Dice the cucumber and slice your red onion thinly. I like to soak the onion slices in cold water for 10 minutes to take away a bit of that harsh bite—it softens the flavor beautifully.

Step 3: Mix the magic.
In a large mixing bowl, combine the beets, cucumber, red onion, dill, and crumbled feta. Don’t be afraid to get a little messy here—the colors blend in the most gorgeous way.

Step 4: Dress it up.
Drizzle with olive oil and lemon juice. Toss gently to coat everything without breaking up the beets too much. Season with salt and freshly ground black pepper to taste.

Step 5: Chill and serve.
This salad tastes best after it’s had a little time to sit and chill in the fridge. Give it at least 15–30 minutes to let the flavors meld. Serve cold or at room temperature.

HELPFUL TIPS:

• Shortcut tip: Use vacuum-packed cooked beets to save time.
• Make it a meal: Add a handful of chickpeas or quinoa to make it more filling.
• Serving idea: Serve on a bed of arugula or mixed greens for an even more vibrant presentation.
• Make ahead: This salad keeps well, making it ideal for meal prep or potlucks.

DETAILS:

• Prep Time: 15 minutes (plus beet cooking time if needed)
• Cook Time: 0 minutes (unless cooking beets)
• Total Time: 15–60 minutes depending on beet prep
• Yield: 4 servings
• Category: Salad
• Method: Tossed
• Cuisine: Eastern European-inspired
• Diet: Vegetarian, Gluten-Free

NOTES:

• Feel free to adjust the lemon juice or dill to taste—some like it extra tangy, others prefer a milder flavor.
• If you don’t have red onion, try green onions or shallots for a slightly different flavor.

NUTRITIONAL INFORMATION (per serving, approximate):

Calories: 180
Fat: 12g
Carbohydrates: 14g
Fiber: 3g
Protein: 5g
Sugar: 9g
Sodium: 300mg

FREQUENTLY ASKED QUESTIONS:

Can I use golden beets instead of red?
Absolutely! Golden beets have a slightly sweeter flavor and won’t stain everything red, which can be a plus for some folks.

Is there a dairy-free option?
Yes! Simply leave out the feta or replace it with your favorite dairy-free alternative.

How far in advance can I make this salad?
You can make it up to 2 days in advance. Just store it in an airtight container in the fridge, and give it a stir before serving.

STORAGE INSTRUCTIONS:

Keep the beet salad in a sealed container in the refrigerator for up to 3 days. The flavors only get better with time! If you’re bringing it to a picnic or party, keep it chilled in a cooler until ready to serve.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other refreshing delights:

• Easy Caprese Salad with Spinach
• Simple Peach Feta Salad
• Blackberry Balsamic Chicken Salad
• Cucumber Feta Salad

CONCLUSION

This Beet Salad with Feta, Cucumbers, and Dill is the kind of simple pleasure that never goes out of style. It’s colorful, crave-worthy, and packed with fresh flavors—perfect for lazy summer lunches, backyard dinners, or just a quick healthy bite when you need something light and satisfying. Once you try it, don’t be surprised if it becomes your go-to salad for the season.

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