If you’re craving a refreshing salad that’s bursting with color and flavor, you’ll love this Beet Salad with Feta, Cucumbers, and Dill Recipe. The combination of earthy beets, crisp cucumbers, creamy feta, and fragrant dill strikes just the right balance between vibrant and comforting. It’s one of those dishes I keep coming back to when I want something light yet satisfying — perfect for warmer days or an easy weeknight side.

This Beet Salad with Feta, Cucumbers, and Dill Recipe is special because it’s so simple, yet each ingredient brings something unique to the party. The lemony dressing brightens everything without overpowering it, and the feta adds a salty tang that plays beautifully against the sweet earthiness of the beets. I’ve found that this salad works wonderfully as a make-ahead option and even improves as it chills, which is always a win in my kitchen!

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Why This Recipe Works

Simple, Fresh Ingredients: Each component shines without overshadowing the others, making the flavor profile bright and balanced.
Quick Prep Time: You can have this salad ready in just about 10 minutes, especially when using canned beets.
Versatility: You can easily swap out lemon juice for vinegar or add your own twists to customize the salad.
Make-Ahead Friendly: It tastes great after sitting for a bit, which means less stress on busy days.

Close-up of a spoon holding a colorful salad consisting of deep red beet cubes, a thin green cucumber slice with a dark green edge and light green inside, white crumbled cheese scattered throughout, and fresh green dill sprigs on top. The salad layers are fresh and vibrant, with a mix of smooth beet texture, crisp cucumber, and soft cheese bits. The background shows the same salad in a white bowl with a white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Beet Salad with Feta, Cucumbers, and Dill Recipe plays an important role in flavor, texture, and freshness. I always recommend getting good quality beets and fresh dill to keep the salad bright and vibrant. When possible, pick a crisp cucumber and a creamy feta to make the textures pop.

Lemon juice: Fresh lemon juice adds that natural tang and brightens the dressing without being overpowering.
Kosher salt: Balances flavors perfectly and helps bring out the natural sweetness of the beets.
Extra-virgin olive oil: Adds a silky richness that melds all the dressing flavors together.
Roasted or canned beets: Roasted beets provide deep earthy sweetness, but canned beets are a fantastic time saver without sacrificing much flavor.
Cucumber: Offers a refreshing crunch and balances the salad’s richness.
Feta cheese: Creamy, salty feta gives a lovely contrast to the sweet beets and fresh cucumbers.
Fresh dill: Adds herby brightness and a unique flavor that truly elevates this salad.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak my Beet Salad with Feta, Cucumbers, and Dill Recipe depending on the season or what I have on hand. Feel free to personalize it by adding nuts, swapping herbs, or even using different cheeses if feta isn’t your favorite.

Variation: Sometimes I add toasted walnuts or pistachios for extra crunch and nuttiness—it’s an unexpected treat that works beautifully.
Herb Swap: If you don’t have fresh dill, fresh parsley or mint can add a lovely fresh note instead.
Vinegar Instead of Lemon: Red wine vinegar or balsamic vinegar can be a delicious substitute for lemon juice, changing the flavor profile slightly but still great.
Roasted Beet Option: Roasting your own beets adds a deeper flavor and caramelization that I swear makes a difference when time allows.

Step-by-Step: How I Make Beet Salad with Feta, Cucumbers, and Dill Recipe

Step 1: Whisk Together the Dressing

Start by mixing the lemon juice and kosher salt in a small bowl — I like to whisk until the salt completely dissolves to avoid any grittiness. Then, drizzle in the olive oil slowly while whisking continuously to create a smooth, emulsified dressing. It’s such a simple step but sets the tone for a balanced, bright salad.

Step 2: Toss the Beets with the Dressing

Place your roasted or canned beets in a large bowl and add half of the dressing. Give everything a gentle toss so the beets absorb those fresh citrus flavors. Letting this sit for a few minutes while you prep the other ingredients brings out a wonderful depth and ensures each bite is delicious.

Step 3: Add Cucumbers, Feta, and Dill Just Before Serving

Right before serving, add the thinly sliced cucumbers, crumbled feta, chopped fresh dill, and the rest of the dressing to the bowl. Toss everything gently to combine. This last-minute step keeps the cucumbers crisp and the dill’s flavor fresh and vibrant. If you want the salad to look a little less pink, save some of each ingredient to sprinkle on top after tossing—it makes a pretty presentation!

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Tips from My Kitchen

Use Canned Beets to Save Time: I often use canned beets when I’m in a hurry—they’re a great shortcut and still taste wonderful.
Roast Your Own for Extra Flavor: When time permits, roasting beets at 400°F wrapped in foil elevates the flavor significantly.
Don’t Overdress the Salad: Adding the dressing in two stages helps the beets soak it up without the cucumbers getting soggy.
Fresh Dill is Key: I once tried dried dill and it just wasn’t the same—the fresh herb really locks in that signature flavor.

How to Serve Beet Salad with Feta, Cucumbers, and Dill Recipe

A white bowl filled with a colorful salad sits on a white marbled surface. The salad has three main layers: deep red beet chunks at the bottom, mixed with bright pink radish slices spread throughout, and topped with pale green cucumber slices arranged evenly. Small white crumbles of cheese are scattered on top, along with fresh green dill sprigs adding texture and color. The bowl is surrounded by fresh cucumbers, sprigs of dill, a lemon, a silver spoon, and a striped cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love garnishing this salad with a sprinkle of extra crumbled feta right before serving and a few sprigs of fresh dill on top. Sometimes, I add a few toasted pine nuts for a little crunch and nutty depth. It just makes it look and taste extra special, especially when hosting guests.

Side Dishes

This beet salad pairs beautifully with grilled chicken, roasted fish, or even a simple quinoa bowl. I also like to serve it alongside warm pita bread or as part of a mezze platter with hummus, olives, and fresh veggies.

Creative Ways to Present

For a party, I sometimes make individual salad cups using small clear glasses layered with the beet salad and a bit of extra feta on top—it looks stunning and saves guests from needing plates. Another fun idea is to serve it on a bed of mixed greens or arugula to add extra freshness and texture.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge — it keeps well for up to 3 days. I usually hold off on adding cucumbers and feta until just before eating if I want to keep them at their freshest, but if mixed in, the salad still tastes great, just a bit softer in texture.

Freezing

I don’t recommend freezing this salad because the cucumbers and feta don’t freeze well and can get mushy or crumbly. It’s better saved fresh, especially since it comes together so quickly.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you do want to warm the beets slightly, I suggest separating them from the rest of the salad components, warming gently, and then tossing back together when cool.

FAQs

Can I use raw beets in this Beet Salad with Feta, Cucumbers, and Dill Recipe?

Raw beets can be tougher and less sweet, so they’re generally not recommended for this salad unless you shred or thinly slice them very finely. Roasting or using canned beets softens them and brings out their natural sweetness, which works better with the other fresh ingredients in this recipe.
What can I substitute for feta cheese?

If you’re not a fan of feta or want a dairy-free option, try using crumbled goat cheese, ricotta salata, or even cubed firm tofu for an interesting twist. Each will bring a different texture and flavor, but they’ll still complement the beets and cucumbers nicely.
Can this salad be made vegan?

Absolutely! Simply omit the feta or substitute it with a plant-based cheese or seasoned tofu. The other ingredients are naturally vegan, so it’s an easy modification.
How long does the Beet Salad with Feta, Cucumbers, and Dill Recipe keep in the fridge?

Stored in an airtight container, this salad keeps fresh for up to 3 days. For best texture, add delicate ingredients like cucumber and fresh dill just before serving if you’re prepping ahead.
Is it okay to use bottled lemon juice?

While fresh lemon juice definitely brightens the salad better, bottled lemon juice works in a pinch if that’s what you have. Just be mindful that fresh lemon juice usually provides a brighter, fresher flavor.

Final Thoughts

This Beet Salad with Feta, Cucumbers, and Dill Recipe feels like a little celebration of fresh, simple ingredients coming together beautifully. I love how it’s effortless yet feels special — the kind of recipe that’s equally great for a family dinner or a potluck with friends. Give it a try the next time you want a colorful, healthy dish that’s full of flavor and easy to pull together. I think you’re going to enjoy it as much as I do!

Beet Salad with Feta, Cucumbers, and Dill Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 14 reviews

Author: Lily
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings
Category: Salad
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian

Print Recipe

Description

A refreshing and vibrant beet salad featuring roasted or canned beets, crisp cucumbers, tangy feta cheese, and fresh dill, all tossed in a simple lemon and olive oil dressing. Perfect as a light lunch or a side dish.

Ingredients

Dressing

1 tablespoon lemon juice
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil

Salad

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

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Instructions

Make the dressing: In a small bowl or measuring cup, whisk the lemon juice and kosher salt together until the salt is fully dissolved. Gradually drizzle in the extra-virgin olive oil while whisking continuously to fully incorporate all ingredients into a smooth dressing.
Prepare the beets: Place the sliced beets into a large bowl and add half of the dressing. Mix well to coat the beets evenly, then let them marinate while you prepare the other ingredients.
Assemble the salad: Just before serving, add the sliced cucumber, crumbled feta cheese, chopped fresh dill, and the remaining dressing to the bowl. Toss everything together gently to combine all flavors.

Notes

Reserve a small amount of beets, cucumber, and feta to top the salad platter to avoid all ingredients turning bright pink if using red beets.
Red wine vinegar or balsamic vinegar can be used instead of lemon juice for a different flavor profile.
Using canned beets is a convenient shortcut if short on time.
Roasting your own beets enhances flavor and can be more economical; roast wrapped in foil at 400 degrees Fahrenheit for 45-60 minutes, then peel when cool.
Beets can also be cooked in a slow cooker or instant pot for alternative cooking methods.

Nutrition

Serving Size: 1 cup
Calories: 180 kcal
Sugar: 8 g
Sodium: 320 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 15 mg