Beet Salad with Feta and Cucumber is my go-to when I want something bright, fresh, and satisfying without much fuss. Maybe you are craving a crunchy, juicy salad that does not feel like rabbit food. Or maybe you have a couple of beets sitting around and you are not sure what to do with them. This salad is perfect for weeknights, lunches, or a casual dinner with friends. It is easy to prep, looks gorgeous on the table, and tastes like you tried way harder than you did. Let me show you how I make it and why it never gets old. 
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Beet Salad with Feta and Cucumber is a keeper: big on flavor with no weird tricks. Beet Salad with Feta and Cucumber is my go-to when I want something bright, fresh, and satisfying without much fuss. Maybe you are craving a crunchy,…
Why You’ll Love this Recipe
This salad hits that sweet spot of simple and special. Beets bring earthy sweetness, cucumber brings cool crunch, and feta adds creamy, salty pops of flavor. Toss everything with a lemony olive oil dressing and a handful of herbs and you get a bowl that feels both light and deeply satisfying. It is the kind of dish you can eat on its own or pair with grilled chicken, fish, or a chunk of bread.
If you are trying to eat more vegetables but still want something that feels like a treat, this checks every box. I also love that it works in every season. In summer I chill it and keep things zesty with extra lemon. In cooler months I roast the beets a little longer and go heavier with the herbs. Either way, the colors are so pretty that people always ask for the recipe.
There is some real nutrition power here too. Beets and cucumbers are both hydrating, and when you add good olive oil and a sprinkle of nuts, you get a satisfying mix of fiber, good fats, and protein. You can make it in advance and it travels well for potlucks or work lunches.
Let me say it directly. If you want a salad that makes you feel good, tastes balanced, and looks like it came from a favorite cafe, you will love this one.
“I made this for a family cookout and it disappeared in minutes. Even my cousin who swears he does not like beets went back for seconds. The lemon dressing is so fresh and the feta ties it all together.”
Beet Salad with Feta and Cucumber is also flexible. You can swap cheeses, add grains, or turn it into a meal with extra protein. I will walk you through every option below. 
What You’ll Need
Here is what I use most of the time. Keep it simple, and use what you have.
- Beets: Red or golden. Roasted, steamed, or pre-cooked if you are short on time.
- Cucumber: English or Persian for fewer seeds and great crunch.
- Feta cheese: Use a block in brine if you can. It tastes creamier and less salty.
- Fresh herbs: Dill, parsley, or mint. I usually use dill for classic flavor.
- Olive oil: Good extra virgin for the dressing.
- Lemon: Zest and juice for brightness.
- Red onion or shallot: A small amount for bite, thinly sliced.
- Salt and pepper: To taste.
- Optional add-ins: Toasted pistachios or walnuts, arugula, orange segments, or avocado.
Equipment wise, a cutting board, sharp knife, small bowl for the dressing, and a large bowl for tossing are all you need. If you are cooking beets from scratch, a baking dish and foil for roasting makes it easy. I often roast beets ahead and keep them chilled for quick salads during the week.
Craving something extra creamy? You might also enjoy this creamy cucumber salad for a cool side dish night. It pairs nicely if you are feeding a crowd. And if you are in a crunchy mood, this colorful cucumber and carrot salad is another fast favorite.
Keep an eye on the balance of textures. Beets are soft, cucumber is crisp, and feta is rich. That trio is what makes this salad pop, so try not to overdo the soft parts. If your beets are very tender, choose a very crunchy cucumber. If your cucumber is extra seedy, scoop out the seeds before slicing.
I also like to keep the dressing super simple. A little lemon, a little olive oil, a pinch of salt and pepper, and sometimes a dot of honey for balance. Do not overthink it. Let the produce do the talking with this Beet Salad with Feta and Cucumber.
How to Prepare the Beet and Cucumber Salad Recipe
- Cook the beets if needed. Roast whole beets at 400°F until fork tender, about 45 to 60 minutes depending on size. Cool, then slip off the skins under cool water. You can also steam or use pre-cooked beets to save time.
- Slice the cucumber. I like half moons for bite size pieces. If your cucumber is watery, lightly salt it and let it drain for 10 minutes, then pat dry.
- Make the dressing. In a small bowl, whisk 3 tablespoons olive oil with the zest and juice of 1 lemon, a pinch of salt and pepper, and a tiny drizzle of honey if your beets are very earthy.
- Slice the beets. Cut them into wedges or chunky cubes so they hold texture. Try to keep them similar in size to the cucumber.
- Combine. In a large bowl, add beets, cucumber, and thinly sliced red onion or shallot. Pour on the dressing and toss gently to coat.
- Add feta and herbs. Crumble in feta and sprinkle chopped dill or parsley. Toss once more as gently as you can so the beets do not turn everything pink.
- Taste and adjust. Add more lemon, salt, or pepper to your liking. I often add more lemon at the end for brightness.
- Serve. Eat right away or chill for 15 minutes so the flavors mingle. It keeps well for a day, though the beets may tint the cucumbers a little.
Make ahead and storage
Cook beets up to 3 days in advance and store them chilled, uncut, in a sealed container. Slice cucumber and chop herbs the day you plan to serve for best texture. If packing for lunch, keep the dressing separate and toss right before eating. For a heartier plate, serve this salad alongside a warm dish like roasted sweet potato rounds with honey and feta, or pair your salad with another beet star like this roasted beet salad with goat cheese and pistachios for a colorful spread.
That is really it. The whole process is peaceful, quick, and honestly kind of fun. And once you taste it, you get why I keep coming back to this Beet Salad with Feta and Cucumber.
Variations
There are so many ways to make this salad your own without losing the spirit of the dish. Here are a few ideas I rotate through depending on what I am craving or what is in the fridge.
Change the cheese: Swap feta with goat cheese for tangy creaminess, or try shaved Parmesan for a nutty twist. Burrata makes it extra decadent for date night.
Add crunch: Toasted pistachios, walnuts, or almonds bring rich texture. Pistachios and dill are a great combo with beets.
Fresh herbs: Dill is classic, but mint is amazing with cucumber, and parsley always works. Use what you like.
Greens: Toss with arugula or baby spinach for more volume and peppery bite.
Fruity note: Orange segments or diced apple make the salad bright and sweet. If that sounds good, you might love this berry spinach salad with pecans and feta too.
Grains: Add cooked quinoa or farro if you want a more filling bowl. The grains soak up the lemon dressing in the best way.
More beet love: If you want a showpiece salad for a special meal, check out this lush combo of roots and cheese in the vibrant roasted beets and carrots with creamy burrata salad.
Expert Tips
Keep the flavors clean and the textures lively. That is the secret. These small habits make a big difference.
Cook beets until just tender. Overcooked beets get mushy. They should be soft enough for a fork to pierce but still hold shape once sliced.
Peel after cooking. It is easier and less messy. Use cool running water to slip skins right off.
Cut the cucumber with intention. If it is very seedy, scoop out the seeds. If it is firm, keep them in for extra crunch.
Salt smart. Feta adds salt on its own, so add salt to the dressing lightly, then adjust at the end. Taste as you go.
Use lemon zest. The zest gives a fresh, sunny flavor without adding extra acid. It rounds out any earthy notes from the beets.
Toss gently. Beets stain. If you want to keep the colors distinct, dress the cucumber and onions first, fold in the beets lightly, then sprinkle feta on top.
Chill time. A short chill of 10 to 15 minutes is perfect. It lets the flavors mingle but keeps the cucumber crisp.
For more bright and briny inspiration, this tomato and artichoke salad with capers is another one I keep on repeat when I want a punchy plate that comes together fast.
Common Questions
Can I use pre-cooked beets?
Yes. Pre-cooked beets are a lifesaver. Rinse, pat dry, and slice. They taste great in this salad.
What if I do not like raw onion?
Skip it, or soak sliced onion in cold water for 10 minutes to mellow the bite. Shallots are gentler too.
How do I keep cucumbers from getting watery?
Lightly salt and let them drain for 10 minutes, then pat dry. This keeps the salad crisp.
Can I make it dairy free?
Absolutely. Use a vegan feta or skip the cheese and add salted pistachios for richness.
How long does it keep?
It is best the day you make it, but it holds up in the fridge for about 24 hours. Store in a sealed container.
A Friendly Wrap Up You Can Taste
There is a reason I turn to this Beet Salad with Feta and Cucumber again and again. It is fresh, colorful, and easy to love, whether you are feeding your family or bringing a side to share. If you want to dive deeper into ideas and prep, I like the tips in Beet Salad with Feta, Cucumbers, and Dill – Bowl of Delicious and this smart spin from Cucumber Beet Salad with Feta Cheese – The Balanced Nutritionist. Give it a try this week, taste as you go, and make it yours. Once you nail your favorite ratio of lemon, herbs, and feta, you will crave it on repeat.
Beet Salad with Feta and Cucumber
Ingredients
Method
- Cook the beets by roasting them whole at 400°F until fork tender, about 45 to 60 minutes. Cool and slip off the skins under cool water.
- Slice the cucumber into half moons. If watery, lightly salt and drain for 10 minutes, then pat dry.
- In a small bowl, whisk together olive oil, lemon zest, lemon juice, a pinch of salt and pepper, and honey if desired.
- Slice the cooled beets into wedges or chunky cubes to maintain texture.
- In a large bowl, combine beets, cucumber, and sliced onion or shallot. Pour the dressing over and toss gently.
- Crumble feta on top and sprinkle with chopped herbs. Toss gently to combine.
- Taste and adjust seasoning with more lemon juice, salt, or pepper as desired.
- Serve immediately or chill for 15 minutes to let flavors mingle.
