Beet Salad with Feta, Cucumbers, and Dill

Here’s a simple and flavorful Beet Salad with Feta, Cucumbers, and Dill recipe that’s perfect for summer or as a refreshing side dish.

🥗 Beet Salad with Feta, Cucumbers, and Dill

Ingredients:

• 3 medium beets, roasted or boiled, peeled, and cut into wedges or cubes

• 1 cup cucumber, thinly sliced or chopped (Persian or English cucumber preferred)

• 1/3 cup crumbled feta cheese

• 2 tablespoons fresh dill, chopped

• 2 tablespoons red onion, thinly sliced or finely chopped (optional)

• 2 tablespoons olive oil

• 1 tablespoon red wine vinegar or lemon juice

• Salt and black pepper, to taste

Instructions:

1. Prepare the Beets

   • Roast or boil the beets until tender. Let them cool, then peel and cut into bite-sized pieces.

2. Assemble the Salad

   • In a large bowl, combine the chopped beets, cucumber slices, feta, fresh dill, and red onion if using.

3. Make the Dressing

   • In a small bowl or jar, whisk together olive oil, red wine vinegar (or lemon juice), salt, and pepper.

4. Toss & Serve

   • Pour the dressing over the salad and gently toss to combine. Adjust seasoning if needed.

5. Chill (optional)

   • Refrigerate for 15–30 minutes before serving for best flavor.

✅ Tips:

• You can use pre-cooked beets to save time.

• Add toasted walnuts or pistachios for crunch.

• Substitute goat cheese for feta if preferred.

• This salad keeps well in the fridge for 2 days (though the beets may color the cucumbers a bit).