This Beet Salad with Feta, Cucumbers & Dill is a refreshing Mediterranean dish featuring earthy roasted beets, crisp cucumbers, creamy feta, and fresh dill, tossed in a zesty lemon-olive oil vinaigrette. It’s light, satisfying, and perfect for any occasion — from summer BBQs to meal-prep lunches.
2 cups roasted beets, peeled and cubed
1 large English cucumber, sliced thin
¾ cup feta cheese, crumbled
2 tablespoons fresh dill, chopped
¼ cup red onion, thinly sliced (optional)
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste
Roast Beets: Wrap beets in foil and roast at 400°F (200°C) for 35–40 minutes until tender. Let cool, peel, and cube.
Prep Veggies: Slice cucumbers and onions. Chop dill.
Make Dressing: In a small bowl, whisk olive oil, lemon juice, mustard, garlic, salt, and pepper.
Assemble Salad: In a large bowl, combine beets, cucumbers, onions, and feta. Drizzle dressing over the top.
Toss & Garnish: Gently toss to coat, sprinkle with dill, and chill before serving.
Find it online: https://www.saltglowdiet.com/beet-salad-with-feta/