Beet, Cucumber, and Feta Salad
A crunchy, creamy side dish combining the earthy sweetness of beets, the cool snap of cucumbers, and the salty punch of feta, perfect for meal prep and weeknight dinners.
Ingredients
Salad Ingredients
- 2 medium medium beets, roasted and diced Roast beets ahead of time for easier prep.
- 1 cucumber, sliced Any type of cucumber works well.
- 1/2 cup feta cheese, crumbled Block feta is preferable for better flavor.
Dressing Ingredients
- 1/4 cup olive oil Use extra virgin for best flavor.
- 2 tablespoons lemon juice Freshly squeezed is ideal.
- 1 tablespoon fresh dill, chopped Can substitute with parsley or mint.
- Salt and pepper to taste Use kosher salt and freshly ground pepper.
Instructions
Preparation
- In a large bowl, combine the roasted beets, cucumber slices, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, dill, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.
Notes
Salad can be prepped ahead. Roast beets up to 3 days in advance. Slice cucumbers on the day of serving to maintain crispness. Dressing should be kept separate until ready to serve.