Beet Salad with Feta, Cucumbers, and Dill
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
208 kcal
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Course
Salad
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Cuisine
Mediterranean
Beet Salad with Feta, Cucumbers, and Dill
Description
Beet Salad with Feta, Cucumbers, and Dill combines the sweet, earthy flavor of beets with the crispness of sliced cucumbers and the creamy tang of crumbled feta. The fresh dill adds a herbal brightness that complements the other ingredients. The salad is dressed in a lemon juice and olive oil dressing seasoned with salt, which is whisked gradually to combine. The beets are first tossed with half the dressing and allowed to marinate briefly to absorb flavors. Then the remaining ingredients and dressing are added just before serving to keep the cucumber crisp and the feta intact.
The texture contrasts are notable, with tender beet pieces and crunchy cucumbers alongside soft feta. The lemon-based dressing provides a fresh, citrusy accent and enhances the natural sweetness of the beets. This salad can be served as a side for grilled meats or as part of a vegetarian meal.
Use of canned beets is a convenient shortcut, but roasting fresh beets adds deeper flavor and may be more economical. Roasting involves wrapping beets with oil and baking at 400°F for 45 to 60 minutes, then peeling once cooled. The salad can be customized by substituting the lemon juice with red wine vinegar or balsamic vinegar for a different tang.
Ingredients
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 cups beets cut into roughly 1/2" pieces (about 2 large beets, roasted or canned
- 1 cucumber seeded, halved, and thinly sliced, medium
- 4 oz. feta cheese crumbled
- 1/4 cup dill roughly chopped, fresh
Instructions
- To 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. Drizzle the extra-virgin olive oil (3 tablespoons) 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
- Reserve some beets, cucumber, feta, and dill to garnish the salad, avoiding an entirely pink presentation if using red beets.
- Canned beets offer a time-saving alternative to roasting fresh ones.
- Roasting fresh beets yourself can enhance flavor and reduce cost; roast wrapped in foil with olive oil at 400°F for 45-60 minutes based on size, then peel when cool.
- You may substitute lemon juice with red wine vinegar or balsamic vinegar for a different acidity profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 664mg | 28% |
| Potassium | 362mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 167mg | 17% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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