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Vibrant Beet Salad with Feta and Cucumbers Recipe
Ben Carraoli

Vibrant Beet Salad with Feta and Cucumbers Recipe

I just made this Vibrant Beet Salad with Feta and Cucumbers and I honestly couldn’t stop sneaking bites straight from the bowl. The colors looked so beautiful on the table that everyone wanted to try it immediately. I love how the sweet beets, crunchy cucumbers, and creamy feta come together so easily. It felt light yet satisfying, perfect for lunch or dinner.
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Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked beets about 2–3 medium beets – Roasting fresh beets gives the best natural sweetness, but pre-cooked vacuum-packed beets work when you need to save time.
  • 1 large cucumber – Adds a cool crunch that balances the earthiness of the beets. Keep the peel for color and texture.
  • 1/3 cup crumbled feta cheese – Brings salty creaminess that contrasts beautifully with the sweet vegetables. Freshly crumbled feta tastes best.
  • 2 tablespoons fresh dill chopped – Adds brightness and herbal freshness; fresh herbs make a big difference here.
  • 3 tablespoons extra virgin olive oil – Forms the base of the dressing and gives the salad a smooth finish.
  • 1 tablespoon lemon juice or red wine vinegar – Adds acidity to balance sweetness and enhance flavors.
  • Salt and freshly ground black pepper to taste – Essential to bring all ingredients together.

Method
 

  1. Wash the beets well, wrap them in foil, and roast until tender and easily pierced with a fork. Roasting enhances sweetness and softens texture. Once cooled, peel and cut them into bite-sized cubes for easy mixing.
  2. Wash the cucumber and slice it thinly or into half-moons. Keeping the peel gives extra color and crunch. Set aside while preparing the rest of the ingredients.
  3. Whisk olive oil, lemon juice or vinegar, salt, and pepper in a small bowl. This simple vinaigrette adds brightness without overpowering the vegetables. Adjust seasoning to taste before adding to the salad.
  4. Combine beets and cucumbers in a large bowl, then drizzle dressing over them. Toss gently to keep the pieces intact. Add feta and chopped dill last so they stay fresh and visible.
  5. Place the salad in the refrigerator for about 15–20 minutes before serving. This allows flavors to blend together. Serve chilled or slightly cool for the best taste.

Notes

  • I like roasting extra beets so leftovers can be used in wraps or grain bowls.
  • If cucumbers release too much water, I lightly salt them and let them sit briefly before mixing.
  • I always save a little feta and dill to sprinkle on top for presentation.
  • Sometimes I add extra lemon juice for brightness depending on the sweetness of the beets.
  • Letting the salad rest briefly before serving improves flavor.