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Beet Salad with Feta, Cucumbers, and Dill

Beet Salad with Feta, Cucumbers, and Dill

A refreshing Beet Salad with Feta, Cucumbers, and Dill, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Marinating Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 208 kcal

Equipment

  • bowl
  • Whisk
  • Measuring Cup

Ingredients
  

Dressing

  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil

Salad

  • 2 cups roasted or canned beets cut into roughly ½" pieces (about 2 large beets)
  • 1 medium cucumber seeded, halved, and thinly sliced
  • 4 oz. feta cheese crumbled
  • ¼ cup fresh dill roughly chopped

Instructions
 

Making the Salad

  • To make the dressing: In a small bowl or measuring cup, whisk the lemon juice and kosher salt together until the salt is dissolved. Drizzle the extra-virgin olive oil gradually, whisking as you go, in order to incorporate all the ingredients completely.
  • Place the sliced beets in a large bowl. Add half the dressing to the bowl and mix together. Let sit while you prep the remaining ingredients.
  • Just before serving, add the cucumber, feta cheese, fresh dill and remaining dressing to the bowl and toss together.

Notes

If you like, you can reserve a little of each ingredient to top the salad on a serving platter so everything isn’t bright pink (if you are using red beets). Red wine vinegar or balsamic vinegar can be substituted for the lemon juice, if you prefer.

Nutrition

Serving: 1saladCalories: 208kcalCarbohydrates: 10gProtein: 6gFat: 17gSaturated Fat: 6gCholesterol: 25mgSodium: 664mgPotassium: 362mgFiber: 2gSugar: 7gVitamin A: 425IUVitamin C: 9.7mgCalcium: 167mgIron: 1.2mg
Keyword beet salad, cucumbers, dill, Feta, Healthy Salad, Vegetarian
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