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
Scale
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
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
