Description
A refreshing Beet Salad featuring roasted or canned beets tossed with crisp cucumbers, tangy feta cheese, and fresh dill, all balanced by a zesty lemon and olive oil dressing. Perfect as a vibrant side dish or light lunch, this salad is easy to prepare and bursts with fresh flavors and textures.
Ingredients
Scale
Dressing
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
Salad
- 2 cups roasted or canned beets cut into roughly 1/2″ pieces (about 2 large beets)
- 1 medium cucumber seeded, halved, and thinly sliced
- 4 oz. feta cheese crumbled
- 1/4 cup fresh dill roughly chopped
Instructions
- Make the dressing: In a small bowl or measuring cup, whisk the lemon juice (1 tablespoon) and kosher salt (1/2 teaspoon) together until the salt is dissolved. Gradually drizzle in the extra-virgin olive oil (3 tablespoons) while whisking continuously to fully incorporate all ingredients into a smooth dressing.
- Prepare beets: Place the sliced beets in a large mixing bowl. Add half of the dressing to the bowl and toss gently to coat the beets evenly. Allow them to marinate while preparing the remaining ingredients, which enhances flavor absorption.
- Combine salad ingredients: Just before serving, add the cucumber slices, crumbled feta cheese, fresh chopped dill, and the remaining dressing to the bowl. Toss everything together gently until well combined and evenly coated with dressing.
Notes
- Reserve small amounts of each ingredient to use as colorful garnishes on top of the salad, especially with red beets, so the presentation isn’t entirely pink.
- Substitute red wine vinegar or balsamic vinegar for the lemon juice if you prefer a different tangy flavor profile.
- Using canned beets is a convenient time-saving shortcut when you don’t have time to roast fresh beets.
- Roasting your own beets is more economical and delivers richer flavor. Roast wrapped in foil with 1 tablespoon olive oil at 400 degrees Fahrenheit for 45-60 minutes depending on size. Peel the skin off once cooled; it comes off easily.
- Beets can also be cooked in a slow cooker or instant pot as alternative preparation methods.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
