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Beet Salad with Feta, Cucumbers, and Dill

Beet Salad with Feta, Cucumbers, and Dill

This Beet Salad with Feta, Cucumbers, and Dill is a quick vegetarian side packed with sweet, salty, and tangy flavors.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 208 kcal

Equipment

  • small bowl
  • large bowl
  • measuring cup
  • whisk

Ingredients
  

Dressing

  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil

Salad Ingredients

  • 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
  • ¼ 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 all ingredients completely.

Salad Assembly

  • Place the sliced beets in a large bowl and add half the dressing to the bowl. Mix together and 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

If desired, reserve some ingredients to top the salad so it isn't bright pink. Red or balsamic vinegar can replace lemon juice. Canned beets can save time, while roasting your own may be more flavorful.

Nutrition

Serving: 1saladCalories: 208kcalCarbohydrates: 10gProtein: 6gFat: 17gSaturated Fat: 6gCholesterol: 25mgSodium: 664mgPotassium: 362mgFiber: 2gSugar: 7gVitamin A: 425IUVitamin C: 9.7mgCalcium: 167mgIron: 1.2mg
Keyword Beet Salad with Feta, Cucumbers, dill, side dish, Vegetarian
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