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Overhead view of Mediterranean Beet Salad with Feta, Cucumbers, and Dill in a bowl.

Beet Salad with Feta, Cucumbers, and Dill

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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 3 large beets red or golden
  • 2 Persian cucumbers sliced into half-moons
  • 1/2 cup Feta cheese crumbled
  • 1/4 cup fresh dill chopped
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp fresh lemon juice
  • 1 clove garlic minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Method
 

  1. Roast: Preheat oven to 400°F. Wrap beets in foil and roast for 45-60 minutes until tender. Let cool, peel, and dice into 1-inch cubes.
  2. Prep: Place the diced beets and sliced cucumbers in a large bowl.
  3. Dress: In a small jar or bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
  4. Toss: Pour the dressing over the vegetables and toss gently to coat.
  5. Garnish: Fold in the crumbled feta and fresh dill.
  6. Serve: Chill for 30 minutes before serving for best flavor.

Notes

Based on the ingredients and standard serving sizes, here are the estimated nutrition facts and professional recipe notes for your blog.

Estimated Nutrition (Per Serving)

  • Calories: 185 kcal
  • Total Fat: 14g
  • Protein: 4g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Sugar: 8g

Recipe Notes

  • Color Control: To prevent the salad from turning entirely pink, wait to fold in the feta and dill until the very last second before serving.
  • Beet Shortcut: For a 10-minute version, use vacuum-sealed pre-cooked beets (plain, not pickled). Avoid canned beets if possible, as the texture is often too soft.
  • The Crunch Factor: If using English cucumbers instead of Persian, scoop out the watery seeds with a spoon before slicing to keep the salad from getting soggy.
  • Peeling Hack: Rub roasted beets with a paper towel while they are still warm; the skins will slip off effortlessly without staining your hands as much.
  • Flavor Boost: Let the salad marinate in the fridge for 30 minutes. This allows the raw garlic in the dressing to mellow and the dill to infuse the beets.