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Beet Salad with Feta, Cucumbers, and Dill

Beet Salad with Feta, Cucumbers, and Dill

A vibrant Beet Salad with Feta, Cucumbers, and Dill, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 208 kcal

Equipment

  • bowl
  • Whisk
  • measuring cup

Ingredients
  

Dressing

  • 1 tablespoon lemon juice
  • 0.5 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil

Salad

  • 2 cups roasted or canned beets cut into roughly ½" pieces (about 2 large beets)
  • 1 medium cucumber seeded, halved, and thinly sliced
  • 4 oz. feta cheese crumbled
  • 0.25 cup fresh dill roughly chopped

Instructions
 

Dressing Preparation

  • In a small bowl or measuring cup, whisk the lemon juice and kosher salt together until the salt is dissolved. Gradually drizzle in the extra-virgin olive oil while whisking to incorporate completely.

Salad Assembly

  • Place the sliced beets in a large bowl. Add half the dressing to the bowl and mix together. Let sit while you prep the remaining ingredients.
  • Just before serving, add the cucumber, feta cheese, fresh dill, and remaining dressing to the bowl and toss together.

Notes

You can reserve a little of each ingredient to top the salad for presentation. Substitute red wine vinegar or balsamic vinegar for lemon juice if preferred. Canned beets are a quick option, while roasting your own can enhance flavor.

Nutrition

Serving: 1servingCalories: 208kcalCarbohydrates: 10gProtein: 6gFat: 17gSaturated Fat: 6gCholesterol: 25mgSodium: 664mgPotassium: 362mgFiber: 2gSugar: 7gVitamin A: 425IUVitamin C: 9.7mgCalcium: 167mgIron: 1.2mg
Keyword Beet Salad, cucumber salad, Feta Salad, fresh salad, healthy salad, vegetarian salad
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