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Cucumber Beetroot Salad with Dill and Feta

Close-up of a vibrant cucumber beetroot salad, featuring bright red beet slices, fresh dill, and sprinkled salt.
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A vibrant, crunchy, and healthy side salad featuring thinly sliced cucumbers and tender beets with a zesty herb dressing. Perfect for picnics, meal prep, or a colorful weeknight meal.

Ingredients

Scale
  • 1 lb fresh beets, scrubbed
  • 1 large cucumber, thinly sliced
  • 1/4 cup chopped fresh dill
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Roast the beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. Let them cool slightly, then peel and cut into bite-sized pieces.
  2. Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
  3. Assemble the salad: In a large bowl, combine the roasted beets, sliced cucumber, chopped dill, and crumbled feta cheese.
  4. Dress the salad: Pour the dressing over the salad and toss gently to combine.
  5. Serve immediately or chill for later. This salad is great for meal planning.

Notes

  • For a make-ahead salad, keep the dressing separate until just before serving.
  • You can substitute parsley or mint for dill if preferred.
  • This salad pairs well with grilled chicken or fish.
  • Consider this a healthy side dish option.

Nutrition

Find it online: https://delicerecipe.com/cucumber-beetroot-salad/