Go Back

Roasted Beet and Cucumber Salad with Feta and Dill

This salad features roasted beets and crisp cucumbers tossed with crumbled feta cheese and fresh dill. The dish combines contrasting textures—tender, earthy beets and crunchy cucumbers—along with a vibrant flavor profile, finished with a light vinaigrette. It presents a colorful, inviting appearance for a refreshing summer-inspired side or light main.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium fresh beets preferably golden or red beets
  • 2 cucumbers preferably English or seedless
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh dill chopped
  • 3 tablespoons olive oil for roasting and dressing
  • 2 tablespoons white wine vinegar or lemon juice for acidity
  • 1 teaspoon honey optional, for balance
  • to taste salt and pepper for seasoning

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Knife
  • Cutting board
  • Peeler

Method
 

  1. Preheat the oven to 400°F (200°C). Wrap each beet in foil and place on a baking sheet. Roast for about 45 minutes, or until a fork easily pierces through the beets. Remove from oven and let cool enough to handle.
  2. While the beets roast, wash and dry the cucumbers. Slice them into thin rounds or half-moons, depending on your preference. Set aside.
  3. Once the roasted beets are cool enough to handle, peel off the skins using a peeler or your fingers, revealing the vibrant, tender flesh inside. Slice the beets into wedges or cubes for easier mixing.
  4. In a small bowl, whisk together olive oil, white wine vinegar, honey, and a pinch of salt and pepper to create the dressing. Taste and adjust seasoning as needed.
  5. Place the sliced beets, cucumbers, and crumbled feta cheese in a large mixing bowl. Pour the dressing over and gently toss to combine, ensuring the ingredients are evenly coated.
  6. Sprinkle the freshly chopped dill over the salad for a fragrant, herbal note. Toss lightly again to distribute the dill evenly throughout the dish.
  7. Serve the salad immediately, garnished with additional dill if desired, or refrigerate for 30 minutes to let the flavors meld. Enjoy this colorful, refreshing dish!

Notes

You can prepare the beets a day ahead to save time. Store the roasted beets and salad separately, assembling just before serving for the freshest texture.