Roasted Beet and Cucumber Salad with Feta and Dill
Fresh, colorful, and incredibly satisfying — this Roasted Beet and Cucumber Salad is a simple yet stunning dish that’s perfect for any occasion.
Earthy roasted beets pair beautifully with crisp cucumbers, tangy feta cheese, and the bright, fresh flavor of dill, all brought together with a light lemon-olive oil dressing.
Whether you’re preparing a side dish for a summer barbecue, a light lunch, or a beautiful starter for a dinner party, this salad will win everyone over with its vibrant colors and refreshing taste.
✨ Ingredients:
- 4 medium beets, roasted and peeled
- 1 large cucumber, thinly sliced
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
🥄 Instructions:
Step 1: Roast the Beets
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly and wrap them individually in foil. Place them on a baking sheet and roast for 45–60 minutes, until tender when pierced with a fork.
After roasting, let the beets cool until easy to handle. Then, simply slip off the skins — it’s almost like magic how easily they come off!
Step 2: Slice and Dice
Once the beets are cool and peeled, chop them into bite-sized chunks or rustic slices, depending on your preference.
Thinly slice the cucumber — no need to peel it unless you prefer it that way. The skin adds an extra crunch and a splash of vibrant green.
Step 3: Prepare the Dressing
In a small bowl, whisk together:
- Olive oil
- Lemon juice
- Salt
- Pepper
This simple dressing enhances the natural flavors without overpowering them.
Step 4: Combine the Salad
In a large bowl, toss the chopped beets and sliced cucumber together.
Drizzle the dressing evenly over the top and gently mix to coat all the ingredients.
Add the crumbled feta cheese and freshly chopped dill last, folding them in carefully to keep them fresh and intact.
Step 5: Let It Rest (Optional but Recommended)
If you have a little extra time, refrigerate the salad for about 30 minutes before serving.
This helps the flavors meld beautifully, and the dill becomes even more aromatic.
Step 6: Serve and Enjoy
Transfer the salad into a serving bowl or platter.
Top with a sprinkle of extra feta and dill if desired, and enjoy it either chilled or at room temperature.
This salad is a visual showstopper — and it tastes even better than it looks!
💡 Tips for the Best Roasted Beet and Cucumber Salad:
- Choose small-to-medium beets for the sweetest flavor.
- Don’t overdress: Lightly coat the ingredients without drenching them.
- Make ahead: Roasted beets can be prepared up to 2 days in advance and stored in the fridge.
- Serving idea: Pair this salad with grilled meats or a light seafood dish for a complete summer meal.
🥗 Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Cholesterol | 15 mg |
| Sodium | 280 mg |
| Carbohydrates | 13 g |
| Fiber | 4 g |
| Sugars | 8 g |
| Protein | 5 g |
| Vitamin C | 16% DV |
| Calcium | 10% DV |
| Iron | 8% DV |
(Nutrition is an estimate based on typical ingredient values and serving sizes.)
🌟 Why You’ll Love This Salad:
- Naturally gluten-free and vegetarian.
- Packed with vitamins, minerals, and antioxidants.
- Quick to prepare, beautiful to present.
- Fresh, vibrant flavors with every bite.
Whether you’re planning a holiday meal, a picnic, or just craving something fresh and healthy, this Roasted Beet and Cucumber Salad with Feta and Dill is guaranteed to become a new favorite.
Enjoy every colorful, delicious bite! 🥗✨