Beet Salad with Feta & Cucumber in a Bowl | recipesbybrad.comColorful beet salad with feta cheese and cucumber served in a white bowl, garnished with fresh herbs.
Quick Overview
Beet Salad with Feta & Cucumber brings together vibrant colors and crisp flavors in one refreshing dish. This easy recipe combines earthy roasted beets, cool crunchy cucumbers, creamy feta cheese, and a simple homemade dressing. Whether you’re searching for a healthy weekday lunch or a crowd-pleasing side for your next gathering, this beet salad delivers both taste and nutrition. The mix of textures—from tender beets to the slight snap of cucumber—makes every bite satisfying. Enjoy how the tangy feta balances the natural sweetness of beets. This nutritious salad is perfect for warm weather meals or meal prepping ahead.
Ingredient Breakdown
Here’s what you’ll need to create this delicious Beet Salad with Feta & Cucumber. Each ingredient plays an important role in flavor and texture. Gather these fresh items before you start.
Beets (3 medium-sized)
Beets are the foundation of this salad. Their sweet earthiness pairs beautifully with salty cheese and crisp veggies. Choose firm beets without blemishes. Roasting enhances their natural sugars and makes them tender enough for salads.
Cucumber (1 large English or 2 Persian cucumbers)
Cucumbers add a refreshing crunch that contrasts nicely against soft beets and creamy cheese. English cucumbers have thin skins and small seeds so there’s no need to peel them. Persian cucumbers work equally well in this dish.
Feta Cheese (100g / about 3.5 oz., crumbled)
Feta brings a salty tanginess that elevates the flavors of the vegetables. Crumble it over the top so each forkful gets a bit of creamy feta. Use Greek feta in brine if possible for best texture and taste.
Red Onion (¼ small, thinly sliced)
A few slices of red onion provide sharpness and extra bite without overpowering the dish. Slice very thinly for even distribution throughout your beetroot salad with feta and cucumber.
Fresh Dill (2 tablespoons chopped)
Chopped dill adds aromatic freshness that complements both beets and cucumber. If you don’t have dill on hand, try parsley or mint as substitutes for a different twist on this healthy beet salad.
Lemon Juice (2 tablespoons freshly squeezed)
Lemon juice brightens up all the flavors while adding gentle acidity to balance the sweetness from beets and saltiness from feta cheese in your cucumber beet salad.
Extra Virgin Olive Oil (3 tablespoons)
Olive oil ties everything together while adding richness to the dressing without overpowering other ingredients. Use good-quality extra virgin olive oil for the best finish.
Salt & Black Pepper (to taste)
A pinch of salt enhances all natural flavors while black pepper adds subtle heat. Adjust seasoning at the end to your preference after tossing everything together.
Step By step Recipe: Beet Salad with Feta & Cucumber
Follow these clear instructions to make your own vibrant Beet Salad with Feta & Cucumber at home.
Step 1: Roast or Boil Beets
Preheat your oven to 400°F (200°C). Wash beets thoroughly under running water but keep skins on for roasting—this helps lock in moisture and flavor. Wrap each beet individually in foil and place them on a baking sheet lined with parchment paper. Roast for about 45-60 minutes until they can be pierced easily with a fork or knife tip. Allow them to cool slightly before handling.
Step 2: Peel & Slice Beets
Once roasted beets are cool enough to touch but still slightly warm, use your fingers or a paper towel to gently rub off their skins—they should slide off easily after roasting. Trim off ends if needed then slice each beet into half-moons or bite-sized cubes depending on your presentation preference.
Step 3: Prepare Cucumbers & Onion
If using English cucumbers, slice them lengthwise then cut into half-moons about ¼-inch thick for even crunch throughout your fresh beet salad. For Persian cucumbers simply slice into rounds or half-moons as desired. Thinly slice red onion—using only a quarter keeps its flavor balanced within the mix.
Step 4: Mix Dressing
Add lemon juice and extra virgin olive oil to a small bowl or jar along with salt and black pepper to taste. Whisk together until fully combined or shake vigorously if using a jar—this creates an emulsified dressing that will coat each component evenly without separating out.
Step 5: Assemble Salad
Add sliced beets, cucumbers, chopped dill, red onion slices, and most of your crumbled feta cheese into a large mixing bowl—reserve some feta for garnish if you like an attractive finish on top of your feta beetroot cucumber salad when serving later.
Step 6: Toss Ingredients Together
Pour the prepared lemon-olive oil dressing over all ingredients in your mixing bowl while gently tossing everything together using two large spoons or spatulas—be careful not to mash delicate components like cooked beets or soft feta crumbles as you combine everything evenly.
Step 7: Taste & Adjust Seasonings
Taste your assembled cucumber beet salad before plating—it’s key to check if more salt is needed since both beets and feta bring their own sodium content naturally; add another squeeze of lemon juice if desired for extra brightness right before serving guests.
Serving and Storing Tips
Serving Suggestions
This colorful Beet Salad with Feta & Cucumber can stand alone as a light meal or serve as an energizing starter alongside grilled chicken, fish, or whole grain breads at lunch or dinner tables.
Ahead-of-Time Prep
You can roast or boil beets up to three days in advance then store them whole (peeled) in an airtight container in your fridge until ready to assemble the rest of your healthy beet salad.
How To Store Leftovers
If you have leftovers after serving this fresh beetroot cucumber feta dish simply cover tightly then refrigerate up to two days—the flavors may deepen even more overnight but enjoy soonest for freshest texture.
Avoid Sogginess Tip
If preparing ahead for parties keep dressing separate until just before serving time so cucumbers stay crisp rather than releasing excess moisture which could make the entire salad watery by meal time.
Tasty Garnish Additions
Add toasted walnuts or pistachios right before serving for more crunch—or sprinkle extra fresh herbs like mint alongside dill atop your finished plate of cucumber beet salad if you’d like added color too.
Mistakes to avoid
When preparing Beet Salad with Feta & Cucumber, steering clear of common missteps helps you create a flavorful and visually appealing dish. Attention to detail with ingredients, preparation, and seasoning ensures the best results every time.
Using Overcooked or Underseasoned Beets
Overcooking beets can cause them to become mushy and lose their vibrant color, while undercooking leads to a tough texture. Test beets with a fork—if it slides in easily, they’re done. Season the beets while they’re still warm to allow them to absorb flavors better. Skipping seasoning or proper cooking will result in a bland, unappealing foundation for your salad.
Adding Feta Too Early
Mixing feta cheese into the salad while the beets are still warm causes it to melt and lose its creamy texture. Instead, wait until the beets and other ingredients have cooled before gently folding in the feta. This step preserves the cheese’s crumbly texture and prevents it from overpowering the other flavors in your Beet Salad with Feta & Cucumber.
Neglecting to Dry Cucumber Properly
Cucumbers contain a lot of water, which can make your salad watery if not prepared correctly. After slicing, pat the cucumber pieces dry with a paper towel. Removing excess moisture keeps the salad crisp and prevents the dressing from becoming diluted. This simple step maintains the freshness and balance of your Beet Salad with Feta & Cucumber.
Tips and tricks
For a delicious Beet Salad with Feta & Cucumber, try these tips and tricks to boost flavor, texture, and presentation. Little adjustments can transform your dish from good to exceptional, making every bite memorable.
Roast Beets for Extra Flavor
Roasting beets, rather than boiling them, intensifies their sweetness and gives them a rich, earthy taste that pairs perfectly with creamy feta and crisp cucumber. Wrap cleaned beets in foil, drizzle with olive oil, and bake at 400°F (200°C) for about 45 minutes or until tender. Let them cool before peeling and slicing. Roasting also helps retain nutrients and keeps the beets’ vibrant color, making your Beet Salad with Feta & Cucumber both healthy and visually appealing.
Balance Flavors with a Simple Vinaigrette
A light vinaigrette brings out the best in your salad ingredients. Whisk together olive oil, red wine vinegar, Dijon mustard, a touch of honey, salt, and pepper. Toss the dressing with beets and cucumbers before adding feta to ensure even coating without breaking up the cheese. This step balances the sweetness of beets, the saltiness of feta, and the freshness of cucumber, creating a harmonious bite every time you enjoy Beet Salad with Feta & Cucumber.
Suggestions for Beet Salad with Feta & Cucumber
Looking to customize your Beet Salad with Feta & Cucumber? Explore these simple suggestions for added flavor, unique textures, and creative presentations that suit any occasion.
Incorporate Fresh Herbs
Add chopped fresh herbs like dill, parsley, or mint to brighten up your salad. These herbs complement the earthy beets and tangy feta, adding a refreshing twist without overpowering the main ingredients. Sprinkle them on just before serving for a burst of color and flavor.
Try Different Nutty Crunch
For added texture, toss in toasted walnuts, pistachios, or sunflower seeds. The crunch offers a pleasant contrast to the soft beets and creamy cheese, making each bite more interesting. Nuts also bring healthy fats that round out the dish.
Swap Cucumbers for Seasonal Veggies
If cucumbers are out of season, try thinly sliced radishes, celery, or even apple for a crisp element. These alternatives keep the salad fresh while offering unique flavors that still pair well with beets and feta.
FAQs
How long does Beet Salad with Feta & Cucumber last in the fridge?
This salad keeps well in an airtight container in the refrigerator for up to three days. For best results, store the dressing separately and add it just before serving to maintain freshness and prevent sogginess. The flavors meld more over time, but the cucumbers may soften after the first day.
Can I prepare Beet Salad with Feta & Cucumber ahead of time?
You can prepare most components up to a day in advance. Cook and peel the beets, slice the cucumbers, and make the dressing ahead of time. Store each item separately in the refrigerator. When ready to serve, combine everything and add feta cheese just before eating for the best texture.
What type of feta works best in this salad?
Block feta stored in brine offers superior freshness and creaminess compared to pre-crumbled versions. Crumble it by hand just before adding it to your salad. This type of cheese holds its shape better and has a richer flavor, making your Beet Salad with Feta & Cucumber more enjoyable.
Is Beet Salad with Feta & Cucumber gluten-free?
Yes, Beet Salad with Feta & Cucumber is naturally gluten-free as long as all ingredients, including the dressing, are free from gluten-containing additives. Always check packaging if you have dietary restrictions to confirm the salad’s suitability for gluten-free diets.
Summary
Beet Salad with Feta & Cucumber is a refreshing dish that combines earthy beets, creamy feta, and crisp cucumber for a satisfying balance of flavors and textures. By avoiding common mistakes, using fresh ingredients, and trying helpful tips, you can create a salad that’s both nutritious and delicious. This versatile recipe works well as a side or a light meal, fitting a variety of tastes and dietary preferences.
Beet Salad with Feta & Cucumber
A vibrant, refreshing salad featuring sweet roasted beets, crisp cucumber, tangy feta, and a zesty lemon vinaigrette—perfect for impressing at any meal.
Ingredients
- 1 lb (about 3 medium) fresh beets, trimmed and scrubbed
- 1 large English cucumber, diced (about 2 cups)
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh dill, chopped (plus extra for garnish)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place on a baking sheet.
- Bake the beets for 35–45 minutes, or until you can easily pierce them with a fork. Let them cool slightly until safe to handle.
- While the beets are roasting, prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, salt, and pepper until well combined.
- Once cooled enough to handle, peel the skins off the beets (they should slip off easily). Cut the beets into 1/2-inch cubes.
- Add the cubed beets, diced cucumber, sliced red onion, and chopped dill to a large mixing bowl. Drizzle with the dressing and toss gently to combine. The salad should look glossy and vibrant.
- Add most of the crumbled feta and toss gently again. Taste and adjust seasoning if needed.
- Transfer salad to a serving platter or bowl. Sprinkle remaining feta and extra dill on top before serving. Serve chilled or at room temperature.
Tools You’ll Need
- Baking sheet
- Aluminum foil
- Cutting board & sharp knife
- Larger mixing bowl
- Small bowl (for dressing)
- Whisk or fork (for mixing dressing)
- Tongs or salad servers
Notes
- If short on time, use pre-cooked packaged beets from the produce section—just dice and proceed with the recipe.
- This salad is best served fresh but keeps well in an airtight container in the fridge for up to 2 days (add feta just before serving for best texture).
- You can substitute goat cheese or vegan feta for a different flavor profile or dairy-free version.
- Add toasted walnuts or pistachios for crunch!
Allergy Information
- Contains: Dairy (feta cheese)
- Optional Substitutions: Use dairy-free/vegan feta or omit cheese for a vegan version.
Nutrition Facts (Per Serving)
-
- Calories: ~180
- Protein: 5g
- Carbohydrates: 22g
- Fat: 9g
- Fiber: 5g
- Sodium: 430mg