Beet Salad with Feta – Easy Mediterranean Recipe for Fresh & Healthy Lunch

Name: Beet Salad with Feta – Easy Mediterranean Recipe for Fresh & Healthy Lunch
Prep time: 15 min
Cook time: PT-487590H12M43S
Total time: PT-487590H12M43S
Cuisine: Mediterranean
Ingredients: 3 medium beets (about 1 lb), cooked and peeled (roasted, steamed, or pre-cooked vacuum-packed; use a mix of golden and red if desired); 1 large English cucumber (about 12 oz), thinly sliced; 1/2 small red onion (about 2 oz), very thinly sliced; 4 oz feta cheese, crumbled; 1/4 cup fresh dill, finely chopped; 2 tbsp fresh parsley, chopped (optional); 3 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp honey or maple syrup; 1 tsp Dijon mustard; 1 clove garlic, minced or grated; 1/2 tsp sea salt; 1/4 tsp freshly cracked black pepper; 1/4 cup toasted walnuts or pistachios (optional); 1/4 cup pitted Kalamata olives, sliced (optional); 2 tbsp capers, rinsed (optional)

By:

Mala

August 11, 2025

Jump to Recipe·Print Recipe

The first time I made this beet salad with feta, cucumbers & dill, the kitchen filled with the earthy-sweet aroma of roasted beets mingling with the fresh scent of dill. Honestly, I can’t think of a better way to welcome a burst of Mediterranean sunshine onto your lunch table. Picture this: jewel-toned beets, crisp cucumber slices, creamy, tangy feta cheese, and a shower of fresh dill—all dressed in a zesty lemon vinaigrette. It’s so vibrant you almost don’t want to eat it (almost!).

My love affair with beet salad started at a neighborhood potluck years ago—someone brought this mysterious bowl of magenta goodness, and I kept sneaking back for more. I’ve since tested countless variations, tweaking ingredients until I landed on this version that really nails that balance between creamy, crunchy, tangy, and sweet. It’s become a go-to for quick lunches, meal prepping, and showing off at family gatherings (my kids even request it now—no joke!).

This beet salad with feta is not only stunning to look at, but it’s also packed with nutrients, making it a guilt-free pleasure that leaves you feeling energized. Whether you’re craving a healthy lunch, need a refreshing picnic side, or want a colorful addition to your holiday table, this Mediterranean-inspired recipe is a winner. If you’ve been searching for a salad that actually satisfies, gives you a dose of veggies, and wows your taste buds, you’re in the right place. So grab those beets—let’s turn them into something magical!

Why You’ll Love This Recipe

After making this beet salad with feta, cucumbers & dill more times than I can count, I can honestly say it’s one of those rare recipes that checks every box. Here’s why you’ll want to add it to your regular rotation:

Quick & Easy: Comes together in under 30 minutes (especially if you use pre-cooked beets!). Perfect for busy weekdays, lazy weekends, or whenever you need a healthy meal without a ton of effort.
Simple Ingredients: No fancy grocery trips required. Most of these ingredients are pantry staples, and you can grab fresh beets and cucumbers at any market.
Perfect for Any Occasion: This salad shines at picnics, potlucks, brunch gatherings, or as a light dinner. It’s fancy enough for guests but easy enough for a solo lunch.
Crowd-Pleaser: Even beet skeptics come around—trust me, I’ve converted a few! Kids love the colors, adults love the flavors, and everyone goes back for seconds.
Unbelievably Delicious: The combination of earthy beets, salty feta, crunchy cucumbers, and aromatic dill is pure Mediterranean comfort food. Every bite is a little adventure in flavor and texture.

What sets this beet salad with feta apart? I blend the feta into the dressing for extra creaminess, and I always use a mix of roasted and pickled beets for that sweet-and-sour punch (don’t worry, both options are below!). The lemony vinaigrette lifts everything, and the fresh dill makes it taste like summer in a bowl. It’s not just another salad—it’s the one I crave when I want something refreshing but satisfying.

Honestly, this is the salad I rely on when I want a meal that’s healthy but doesn’t feel like a compromise. It’s the kind of dish you’ll find yourself making again and again, whether you’re feeding a crowd or just treating yourself to a burst of color and flavor.

Ingredients Needed

This beet salad with feta, cucumbers & dill is all about simple, wholesome ingredients coming together in the best way. Here’s what you’ll need:

For the Salad:
- 3 medium beets (about 1 lb / 450g), cooked and peeled (roasted, steamed, or pre-cooked vacuum-packed all work—use a mix of golden and red for extra color)
- 1 large English cucumber (about 12 oz / 340g), thinly sliced (no need to peel if you wash it well)
- 1/2 small red onion (about 2 oz / 55g), very thinly sliced (soaked in cold water if you want a milder taste)
- 4 oz (115g) feta cheese, crumbled (I love using sheep’s milk feta for extra creaminess—Bulgarian or Greek brands are my go-to)
- 1/4 cup (10g) fresh dill, finely chopped (don’t skimp here, the dill makes it!)
- 2 tbsp fresh parsley, chopped (optional, for extra green and a fresh bite)
For the Lemon Vinaigrette:
- 3 tbsp extra virgin olive oil (rich, peppery—use your favorite for the best flavor)
- 2 tbsp fresh lemon juice (about 1/2 a juicy lemon—bottled just doesn’t compare)
- 1 tsp honey or maple syrup (just enough to balance the tang)
- 1 tsp Dijon mustard (smooths out the vinaigrette and adds subtle zing)
- 1 clove garlic, minced or grated (for a mild kick—leave out if garlic isn’t your thing)
- 1/2 tsp sea salt (adjust to taste, especially if your feta is salty)
- 1/4 tsp freshly cracked black pepper
Optional Add-Ins:
- 1/4 cup toasted walnuts or pistachios (for crunch and a nutty note)
- 1/4 cup pitted Kalamata olives, sliced (for more Mediterranean flair)
- 2 tbsp capers, rinsed (if you like a briny punch)

Ingredient Notes:
I always recommend roasting your own beets for the sweetest flavor, but pre-cooked vacuum-packed are a total lifesaver on busy days (and they taste great!). For a dairy-free version, swap in vegan feta or leave it out and add extra nuts. If you’re gluten-free, you’re in luck—this salad is naturally so! Feel free to adjust the herbs to your taste; fresh mint or basil are fun twists in summertime. And if you want a punchier dressing, add a splash of red wine vinegar or swap lemon for orange juice.

Equipment Needed

You don’t need a fancy kitchen to whip up this beet salad with feta, cucumbers & dill. Here’s what I use every time:

Cutting board and sharp knife: For slicing beets, cucumbers, and herbs. If you’re working with cooked beets, a plastic or glass cutting board helps prevent stains.
Large mixing bowl: Roomy enough to toss everything without spilling half the salad onto the counter.
Small bowl and whisk (or a jar with a lid): For shaking up the vinaigrette. I sometimes use a mason jar—just add, shake, and pour.
Vegetable peeler: Handy if you need to peel your beets or cucumbers (I usually skip peeling the cucumber, but up to you!).
Salad spinner (optional): Great for drying herbs or even giving cucumbers a quick whirl if they’re extra juicy.
Gloves (optional): If you don’t want your hands turning beet pink, disposable kitchen gloves are a good call.

Honestly, I’ve made this salad in tiny kitchens with nothing but a knife and a bowl, but having a sharp knife and a big bowl makes the process quicker and cleaner. If you’re on a budget, basic tools work just fine—just avoid wood boards for beets if you don’t want lingering stains. And rinse everything promptly, especially anything that touched the beets!

Preparation Method

Prepare the Beets:
- If using raw beets, preheat your oven to 400°F (200°C). Scrub the beets clean, wrap them in foil, and roast for 40–50 minutes until fork-tender. Let them cool, then slip off the skins (they should come right off). If using pre-cooked or steamed beets, just drain and pat dry.
- Cut the beets into bite-sized wedges or half-moons—about ½-inch (1.3cm) thick. (Tip: Use gloves or a paper towel to avoid pink-stained hands!)
Slice the Cucumbers and Onion:
- Slice the English cucumber thinly—about ⅛-inch (0.3cm) rounds. If using a regular cucumber, peel and seed it first for best texture.
- Slice the red onion as thinly as possible. If you’re sensitive to sharp onion flavor, soak the slices in ice water for 10 minutes, then drain and pat dry.
Make the Lemon Vinaigrette:
- In a small bowl or jar, combine 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey/maple syrup, 1 tsp Dijon mustard, minced garlic, ½ tsp sea salt, and ¼ tsp black pepper.
- Whisk or shake until fully emulsified and creamy. Taste and adjust seasoning—add more lemon if you like it brighter, or a pinch more salt if your feta isn’t very salty.
Assemble the Salad:
- In a large bowl, toss together the sliced beets, cucumbers, and onions. Pour over about ⅔ of the vinaigrette and toss gently to coat (too much tossing can make the beets bleed everywhere—just a few turns does the trick!).
- Fold in the chopped dill and parsley (if using), then gently scatter the crumbled feta on top. Drizzle with the remaining dressing.
- If you’re adding nuts, olives, or capers, sprinkle them over now for extra flavor and crunch.
Finishing Touches:
- Taste the salad—add more salt, pepper, or lemon juice if needed. Garnish with a few extra dill fronds and a final crumble of feta for that “Pinterest-perfect” look.
- Serve immediately for crunchier cucumbers, or chill for 20–30 minutes to let the flavors mingle (the beets will tint everything pink, but it’s so pretty!).

Prep Tips: If the salad looks dry after chilling, just add a splash of olive oil before serving. And don’t stress if your beets bleed into the feta—the marbled look is half the fun! If you’re prepping ahead, keep the dressing and feta separate until just before serving for the best texture.

Cooking Tips & Techniques

Making a beet salad with feta, cucumbers & dill isn’t complicated, but a few pro tips make it shine every time:

Roasting Beets: Wrap beets tightly in foil and place them on a baking sheet to catch any drips. Don’t forget to let them cool before peeling—hot beets are no fun to handle!
Uniform Cuts: Cutting beets and cucumbers into similar-sized pieces ensures every bite has a bit of everything. I like half-moon slices for both—easy to eat and pretty to look at.
Keep It Crisp: If you want extra crunchy cucumbers, salt them lightly, let them sit for 10 minutes, then pat dry. This draws out excess moisture and keeps the salad from getting watery.
Maximum Flavor: Mix the vinaigrette just before tossing. If you add it too early, the beets can bleed more and the cucumbers soften. I wait until the last minute for the freshest texture.
Controlling Color: If you want to keep your feta bright white, add it at the very end and avoid too much stirring. The beets will eventually tint everything pink, but it looks gorgeous on a platter.

I’ve learned the hard way that over-mixing turns the salad into a magenta mess (still tasty, just less photogenic). Also, don’t skip the fresh dill—it’s what makes this salad taste truly Mediterranean. And if you’re multitasking, roast the beets ahead of time and store them in the fridge. That way, assembly is a breeze when hunger strikes.

The main mistake I see? Not tasting as you go. Beets and feta can vary in saltiness, so give the salad a final taste before serving. A little extra lemon juice or a pinch of salt can make all the difference!

Variations & Adaptations

One of the best things about this beet salad with feta is how easily it adapts to what you have on hand—and your own flavor preferences. Here are my favorite ways to switch it up:

Vegan Version: Use a plant-based feta or try diced avocado for creamy richness. Swap honey for maple syrup in the dressing.
Grain Bowl Boost: Add a scoop of cooked quinoa, farro, or couscous for extra heartiness. This turns the salad into a meal prep superstar.
Seasonal Twists: In summer, toss in some cherry tomatoes or fresh corn for sweetness. In winter, add orange segments and a pinch of cumin for a cozy vibe.
Nut Allergy-Friendly: Leave out the nuts entirely, or try roasted chickpeas for crunch instead.
Herb Swap: Not a dill fan? Try fresh mint, basil, or tarragon—each gives a totally different Mediterranean twist.

Personally, I love adding a handful of arugula or spinach for more greens (and it stretches the salad for a crowd). I’ve also swapped feta for crumbled goat cheese when that’s what I had—delicious! If you want a bolder dressing, add a splash of pomegranate molasses or balsamic vinegar. Don’t be afraid to play around—this salad is super forgiving and fun to customize.

Serving & Storage Suggestions

This beet salad with feta, cucumbers & dill is best served chilled or at cool room temperature. I like to pile it high in a shallow bowl or on a big platter (the colors really pop!). Sprinkle extra dill and feta on top for a pretty finish.

Pair it with grilled chicken, salmon, or lamb for a Mediterranean meal, or serve it alongside pita, hummus, and olives for a casual mezze spread. It also makes a refreshing side for spicy dishes, or as a bright lunch with crusty bread.

Storage Tips:

Refrigerate leftovers in an airtight container for up to 3 days. The flavors mellow and mingle the longer it sits (the feta might turn pink, but it’s still delicious).
If meal prepping, store the dressing and feta separately. Toss everything together just before serving for the crispiest texture.
Freezing isn’t recommended—the texture of cucumbers and beets gets mushy. But you can roast beets ahead and freeze them solo, then thaw before assembling the salad.
To refresh leftovers, add a squeeze of lemon juice or a drizzle of olive oil before serving. A sprinkle of fresh herbs can brighten up the flavors, too.

Nutritional Information & Benefits

This beet salad with feta is a powerhouse of nutrition disguised as a crave-worthy dish. Here’s the scoop (per serving, about 1 1/2 cups):

Calories: 220
Protein: 6g (thanks, feta and beets!)
Fat: 14g (mostly from heart-healthy olive oil and feta)
Carbs: 18g (beets and cucumbers give natural sweetness and fiber)
Fiber: 4g
Sodium: 400mg (varies depending on the feta)

Beets are loaded with antioxidants, vitamins A and C, and natural nitrates that support heart health. Cucumbers hydrate and refresh, while dill and parsley add detoxifying properties. Feta delivers calcium and tangy flavor with less fat than many other cheeses. This salad is naturally gluten-free and vegetarian, and can be made vegan or nut-free with simple swaps. If you have a dairy allergy, skip the feta or pick a non-dairy alternative.

Honestly, I love knowing that every colorful bite is doing something good for my body—especially when it tastes this good!

Conclusion

If you’re looking for a recipe that brings big flavor, beautiful color, and Mediterranean sunshine to your table, this beet salad with feta, cucumbers & dill is it. It’s quick, customizable, and always satisfying—honestly, it’s the kind of salad that turns beet skeptics into believers (and makes you feel like you’ve just had lunch on the Greek coast!).

Don’t be afraid to play around with the ingredients—add more herbs, toss in extra veggies, or switch up the cheese to fit your taste. That’s the fun of home cooking, after all. Every time I make this, it’s a little different and always delicious.

I hope this beet salad with feta becomes a staple in your kitchen the way it has in mine. If you try it, let me know in the comments—share your twists, your photos, or just say hi! And if you’re on Pinterest, don’t forget to pin this recipe for later. Happy cooking, and enjoy every bite!

FAQs

Can I use canned beets instead of roasted?

Yes, canned beets work in a pinch. Just drain and rinse them well—they’re softer and less sweet than roasted, but still tasty in this salad.

How far in advance can I make this salad?

You can roast the beets and prep the veggies up to 2 days ahead. For best texture, toss everything with the dressing and feta just before serving.

What can I use instead of feta cheese?

Goat cheese is a great substitute, or try a vegan feta for a dairy-free version. Crumbled blue cheese also works if you like a sharper flavor.

How do I keep the salad from turning all pink?

Add the beets and feta at the end and toss very gently. Or serve the beets layered on top for a pretty presentation—just know that the color will eventually spread (and that’s okay!).

Is this salad suitable for meal prep?

Absolutely! Keep the dressing separate and add just before eating. The flavors only get better, and the salad stays fresh for up to 3 days in the fridge.