Description
If you’re looking for a quick, nutritious side that bursts with color, flavor, and texture, this Beet Salad with Feta, Cucumbers, and Dill is exactly what your table needs.
Ingredients
- 3 medium cooked beets (canned or pre-cooked, peeled and diced)
- 1 large cucumber, sliced into half-moons or quarters
- ½ cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped (or 1 tsp dried dill if fresh isn’t available)
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- Salt and freshly cracked black pepper, to taste
Instructions
If you’re using canned beets, drain them well and dice into bite-sized pieces. Slice your cucumber into half-moons or quarters for a balanced bite. Chop your fresh dill and crumble your feta (or buy it already crumbled).
In a large bowl, gently toss together the beets, cucumbers, dill, and feta.
Drizzle the olive oil and red wine vinegar over the salad. Season with salt and pepper to taste. Gently mix again to coat all the ingredients without breaking the beets too much.
Let the salad rest in the refrigerator for about 15–20 minutes before serving. This helps the flavors meld and makes the salad even more refreshing.
Notes
- Drain and rinse the beets to reduce any metallic or vinegary taste
- Pat dry with a paper towel to prevent excess moisture in your salad
- Dice evenly for uniform bites
- Use whole or sliced beets, not pickled ones for best results
- Prep Time: 10
- Cook Time: 0 minutes (if using canned or pre-cooked beets)
- Category: Lunch
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 220
- Fat: 3g
- Carbohydrates: 10g
- Fiber: 15g
- Protein: 3g
Keywords: Beet Salad with Feta, Cucumbers, and Dill