Creamy Beet, Cucumber & Feta Salad Recipe

Introduction

This creamy beet, cucumber, and feta salad is a vibrant and refreshing dish perfect for summer lunches or as a colorful side. The combination of tender beets, crisp cucumber, and tangy feta, all brought together with a simple lemon dressing, makes it both healthy and delicious.

Ingredients

• 3–4 medium beets (about 400–500 g), roasted or steamed until tender
• 1 large cucumber (approx. 300 g), thinly sliced
• ½ cup crumbled feta cheese (about 75 g)
• 2 tbsp fresh dill, finely chopped
• Freshly cracked salt & black pepper, to taste
• 2–3 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice (or red wine vinegar if preferred)
• ½ tsp kosher salt (adjust to taste)
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Cook the beets. To roast, preheat your oven to 200 °C (400 °F). Wrap each beet in aluminum foil, place on a baking tray, and roast for 45–60 minutes until easily pierced with a fork. Cool, unwrap, and slide off the skins; then slice into ½ cm (¼-inch) rounds. Alternatively, cube the beets and steam over boiling water for 25–30 minutes until fork-tender. Cool and slice into rounds or half-moons.
2. Step 2: Slice the cucumbers. Trim ends, wash thoroughly, then slice into thin rounds about 3 mm thick. For extra crispness, soak briefly in ice water, drain well, and pat dry to keep the dressing from diluting.
3. Step 3: Whisk together the dressing by combining olive oil, lemon juice, salt, and pepper in a bowl or jar. Whisk until smooth and slightly emulsified. Taste and adjust seasoning. Optionally, add up to ½ tsp of honey for a sweeter tang.
4. Step 4: Assemble the salad by combining beet slices and cucumber rounds in a large bowl. Drizzle the dressing over and gently toss to evenly coat. Sprinkle crumbled feta and chopped dill on top, then add a final grind of fresh black pepper and a pinch of salt if needed.
5. Step 5: Let the salad rest for at least 10 minutes at room temperature to allow flavors to meld. You may also refrigerate and serve chilled, storing it in an airtight container for up to 3 days.

Tips & Variations

• Customize the herbs: try parsley for a milder fresh note or tarragon for a subtle anise undertone.
• Add crunchy toppings like toasted walnuts, pine nuts, pistachios, or sunflower seeds for extra texture and richness.
• Boost acidity by drizzling additional lemon juice or vinegar right before serving.
• For a heartier salad, toss in baby spinach or peppery arugula leaves.
• Add sweetness and color by including pomegranate seeds or using a mix of red and golden beets.
• Pair this salad with grilled chicken, fish, or falafel for a balanced and nutrient-packed meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It tastes great chilled, but you may want to add fresh herbs or a splash of lemon juice before serving to brighten the flavors. Gently toss before serving as the dressing can settle at the bottom.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of cooked ones?

Raw beets can be quite tough and earthy in flavor, so it is best to cook them by roasting or steaming first to soften and sweeten them for this salad.

What can I substitute for feta cheese?

If you need a dairy-free or milder option, try crumbled goat cheese, ricotta salata, or even a nut-based cheese alternative to maintain the creamy, tangy element of the salad.

Creamy Beet, Cucumber & Feta Salad Recipe

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★★★★★

4.8 from 110 reviews

This Creamy Beet, Cucumber & Feta Salad is a vibrant and refreshing dish that combines tender roasted or steamed beets with crisp cucumbers and tangy feta cheese. Enhanced with fresh dill and a zesty lemon-olive oil dressing, it’s a perfect light lunch or side salad that bursts with color and flavor. Quick to prepare and easy to customize, it offers a delightful balance of earthiness, creaminess, and acidity.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 45 minutes (roasting) or 30 minutes (steaming)
• Total Time: 60 minutes (roasting) or 45 minutes (steaming)
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad:

• 3–4 medium beets (about 400–500 g), roasted or steamed until tender
• 1 large cucumber (approx. 300 g), thinly sliced
• ½ cup crumbled feta cheese (about 75 g)
• 2 tbsp fresh dill, finely chopped
• Freshly cracked salt & black pepper, to taste

For the Dressing:

• 2–3 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice (or red wine vinegar if preferred)
• ½ tsp kosher salt (adjust to taste)
• Freshly ground black pepper, to taste

Instructions

1. Cook the Beets: Preheat oven to 200 °C (400 °F) if roasting. Wrap each beet in aluminum foil, place on a baking tray, and roast for 45–60 minutes until fork-tender. Alternatively, trim tops, cube beets and steam over boiling water for 25–30 minutes until tender. Let cool, then peel and slice beets into ½ cm rounds or half-moons.
2. Slice the Cucumbers: Trim ends, wash thoroughly, and slice into thin 3 mm rounds. For extra crispness, soak the slices briefly in ice water, then drain and pat dry to avoid diluting the dressing.
3. Whisk Together the Dressing: In a bowl or jar, whisk together extra-virgin olive oil, fresh lemon juice, kosher salt, and black pepper until slightly emulsified. Taste and adjust seasoning, optionally adding up to ½ tsp honey for sweeter tang.
4. Assemble the Salad: In a large serving bowl, combine beet slices and cucumber rounds. Drizzle the dressing over them and gently toss to coat evenly. Sprinkle crumbled feta cheese and chopped fresh dill on top, then finish with a final grind of black pepper and a pinch of salt if necessary.
5. Let It Marinate: Allow the salad to rest at room temperature for at least 10 minutes to let flavors meld together. For chilled serving, refrigerate in an airtight container for up to 3 days.

Notes

• Choose roasting or steaming beets based on time and preference; roasting enhances sweetness while steaming saves time.
• Soaking cucumber slices in ice water makes them extra crisp.
• Adjust the dressing acidity by adding more lemon juice or vinegar before serving if desired.
• Try adding fresh herbs like parsley or tarragon for flavor variations.
• Top with toasted nuts such as walnuts or pine nuts for added texture and richness.
• Incorporate leafy greens like baby spinach or arugula for a heartier salad.
• Add pomegranate seeds or use a mix of red and golden beets for a sweeter and more visually striking dish.
• Pairs exceptionally well with grilled chicken, fish, or falafel for a complete meal.

Keywords: beet salad, cucumber salad, feta cheese, creamy salad, Mediterranean salad, healthy salad, easy salad recipe, roasted beets, steamed beets