Beet Feta Salad with Cucumber and Dill
This colorful salad combines earthy roasted beets with crisp cucumber, tangy feta, and fresh dill, dressed in a simple olive oil and balsamic dressing for a delightful balance of flavors and textures.
Ingredients
For the Base
- 2 cups cooked beets, diced Canned beets can be used as a quick substitute.
- 1 cup cucumber, diced Use English cucumber for fewer seeds.
- 1/2 cup feta cheese, crumbled Can substitute with goat cheese for a different flavor.
- 2 tablespoons fresh dill, chopped Fresh dill is important for flavor.
For the Dressing
- 2 tablespoons olive oil Use extra-virgin for better flavor.
- 1 tablespoon balsamic vinegar Aged balsamic adds extra sweetness.
- to taste salt and pepper Add to taste.
Instructions
Preparation
- Dice the cooked beets into roughly 1/2-inch pieces and place them in a large mixing bowl.
- Dice the cucumber to a similar size.
- Crumble the feta and chop the fresh dill.
Make the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, and a pinch of salt and pepper until combined.
Combine the Salad
- Pour the dressing over the beets, cucumber, feta, and dill in the large bowl.
- Toss gently to coat everything evenly without breaking up the feta too much.
Taste and Adjust
- Taste the salad and adjust seasoning with salt, pepper, or balsamic as desired.
Serve or Chill
- Serve immediately for the freshest crunch, or chill in the refrigerator for 30 minutes to allow flavors to meld.
Notes
Chill the salad for 20-30 minutes when possible to enhance flavors. Store in an airtight container for up to 3 days.