Description
This vibrant Mediterranean beet salad features roasted beets, crisp cucumbers, tangy feta, and fresh dill tossed in a zesty lemon vinaigrette. It’s a quick, healthy, and satisfying dish perfect for lunch, meal prep, or as a colorful side.
Ingredients
Scale
- 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)
Instructions
- If using raw beets, preheat oven to 400°F. Scrub beets, wrap in foil, and roast for 40–50 minutes until fork-tender. Let cool, then slip off skins. If using pre-cooked beets, drain and pat dry.
- Cut beets into bite-sized wedges or half-moons, about 1/2-inch thick.
- Thinly slice the cucumber into 1/8-inch rounds. Slice the red onion as thinly as possible. If desired, soak onion slices in ice water for 10 minutes to mellow the flavor, then drain and pat dry.
- In a small bowl or jar, combine olive oil, lemon juice, honey or maple syrup, Dijon mustard, garlic, sea salt, and black pepper. Whisk or shake until emulsified and creamy. Adjust seasoning to taste.
- In a large bowl, toss together beets, cucumbers, and onions. Pour over about 2/3 of the vinaigrette and toss gently to coat.
- Fold in chopped dill and parsley (if using), then gently scatter crumbled feta on top. Drizzle with remaining dressing.
- If using, sprinkle toasted nuts, olives, or capers over the salad.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Garnish with extra dill and feta.
- Serve immediately for crunchier cucumbers, or chill for 20–30 minutes to let flavors meld. Add a splash of olive oil if salad looks dry after chilling.
Notes
For best flavor, roast your own beets, but pre-cooked beets work well for speed. To keep feta white, add at the end and toss gently. For vegan, use plant-based feta and maple syrup. Add nuts or olives for extra texture. Store leftovers up to 3 days; keep dressing and feta separate for meal prep. If prepping ahead, assemble just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using pre-cooked beets); 40–50 minutes (if roasting beets)
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 220
- Sugar: 10
- Sodium: 400
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 4
- Protein: 6
Keywords: beet salad, feta, Mediterranean salad, healthy lunch, vegetarian, gluten-free, cucumber, dill, lemon vinaigrette, meal prep, easy salad