Beet Salad with Feta

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Vibrant, earthy, and fresh, this Beet Salad with Feta is a celebration of color and flavor on your plate. With tender roasted or boiled beets, crisp cucumber, creamy feta, and aromatic dill, it’s the kind of salad that turns simple ingredients into something memorable. The salty tang of feta beautifully contrasts the natural sweetness of beets, while a drizzle of vinaigrette ties everything together.

Perfect for a light lunch, a side at dinner, or as part of a festive spread, this salad is as versatile as it is delicious. Whether you’re a beet lover or just curious, this dish is a great way to experience how well beets pair with bright, fresh toppings and herbs.

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What Kind of Beets Should I Use?

You can use red beets, golden beets, or a mix of both for beautiful color. Roasting enhances their sweetness, but boiled or steamed beets work well too. Just make sure they’re tender when pierced with a fork.

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Ingredients for the Beet Salad with Feta

• Beets: The earthy star, bringing natural sweetness and a vibrant hue.
• Cucumber: Adds a crisp, refreshing crunch to balance the soft beets.
• Feta Cheese: Provides creamy, salty contrast and depth.
• Fresh Dill: Brightens the salad with its herby, slightly citrus notes.
• Olive Oil: Enhances richness and ties the flavors together.
• Red Wine Vinegar: Adds tang and balances the sweetness.
• Salt & Pepper: Essential for seasoning and bringing all the flavors forward.

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How To Make the Beet Salad with Feta

Step 1: Prepare the Beets

Cook the beets by roasting, boiling, or steaming them until fork-tender. Once cooled, peel and slice them into rounds or wedges.

Step 2: Slice the Cucumbers

Cut cucumbers into thin rounds for the perfect crisp bite that pairs beautifully with the tender beets.

Step 3: Assemble the Salad

Arrange the beet slices and cucumber rounds on a platter or in a bowl. Sprinkle crumbled feta cheese generously over the top.

Step 4: Add Fresh Herbs

Scatter fresh dill sprigs across the salad for a fragrant, herby touch that elevates the entire dish.

Step 5: Drizzle the Dressing

In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Drizzle over the salad just before serving to keep everything fresh and vibrant.

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Serving and Storing This Beet Salad with Feta

This salad is best served chilled or at cool room temperature, making it ideal for warm-weather gatherings or as a make-ahead dish. Serve it as a light lunch, a side to grilled meats, or part of a mezze platter. To store, keep it in an airtight container in the fridge for up to 2 days; add fresh herbs and dressing just before serving to maintain peak flavor and texture.

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Frequently Asked Questions

How do I cook the beets?

You can roast them at 400°F wrapped in foil for about an hour, boil them in salted water for 30–40 minutes, or steam them until tender.

Can I use store-bought cooked beets?

Absolutely! They’re a great time-saver and work perfectly in this salad.

What can I use instead of feta?

Try goat cheese for a tangy alternative, or vegan feta if you want a dairy-free option.

How far in advance can I make this salad?

You can prepare the beets and cucumbers a day ahead, but assemble and dress just before serving.

What else can I add?

Toasted walnuts, pistachios, or a sprinkle of pomegranate seeds make great additions for extra crunch and flavor.

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Want More Salad Ideas?

If you love this Beet Salad with Feta, you’ll probably enjoy these other fresh and flavorful dishes:

• Mediterranean White Beans & Greens for a protein-packed vegetarian meal.
• Honeycrisp Broccoli Salad with sweet crunch and a tangy dressing.
• Super Crunch Salad that’s packed with textures and colors.
• Refreshing Chili Lime Pineapple Cucumber Sticks for a zesty, cooling snack.
• Light Lemon Basil Pasta Salad with Chicken if you’re craving something hearty yet refreshing.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest salad board so you can come back to it anytime: Life with Nina on Pinterest.

And let me know in the comments how yours turned out! Did you add nuts or swap in goat cheese? Did you try it with golden beets? I love hearing your creative twists. Questions are always welcome—let’s inspire each other!

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