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Colorful Beet Salad with Feta and Cucumber served in a bowl, garnished with herbs.

Beet Salad with Feta and Cucumber

A vibrant, fresh, and satisfying salad featuring earthy beets, crunchy cucumber, and creamy feta, dressed in a zesty lemon olive oil dressing.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 3 medium Beets Roasted, steamed, or pre-cooked
  • 1 large Cucumber English or Persian for fewer seeds
  • 4 oz Feta cheese Use a block in brine for creamier texture
  • 1/4 cup Fresh herbs Dill, parsley, or mint
  • 3 tablespoons Olive oil Good extra virgin for dressing
  • 1 medium Lemon Zest and juice for dressing
  • 1/4 small Red onion or shallot Thinly sliced
  • to taste Salt and pepper
  • optional Toasted pistachios or walnuts For added crunch

Method
 

Preparation
  1. 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.
  2. Slice the cucumber into half moons. If watery, lightly salt and drain for 10 minutes, then pat dry.
  3. In a small bowl, whisk together olive oil, lemon zest, lemon juice, a pinch of salt and pepper, and honey if desired.
  4. Slice the cooled beets into wedges or chunky cubes to maintain texture.
  5. In a large bowl, combine beets, cucumber, and sliced onion or shallot. Pour the dressing over and toss gently.
  6. Crumble feta on top and sprinkle with chopped herbs. Toss gently to combine.
  7. Taste and adjust seasoning with more lemon juice, salt, or pepper as desired.
  8. Serve immediately or chill for 15 minutes to let flavors mingle.

Notes

This salad can be made ahead and stored. Cooked beets can last up to 3 days in the fridge. Keep salad separate until serving. Add grains or other vegetables for variety.