Why You’ll Love This Recipe
This Easy Beet Salad with Feta and Cucumbers is the perfect balance of earthy, crisp, and creamy—a vibrant dish that brings freshness to any meal. The sweetness of the beets pairs beautifully with the cool crunch of cucumbers, while the briny feta adds a rich, tangy contrast. I once made this salad using roasted golden beets instead of red, and the milder flavor worked wonderfully while keeping the presentation bright and elegant. This recipe is simple enough for busy weeknights yet pretty enough for entertaining, especially when served chilled on a warm day. It’s also highly adaptable: you can roast your own beets, use vacuum-packed for convenience, or even add fresh herbs for more brightness. Whether you enjoy it as a light lunch, a refreshing side, or part of a larger Mediterranean-inspired spread, this beet salad delivers satisfying flavor with very little
Easy Beet Salad with Feta and Cucumbers: A Refreshing, Colorful Side Dish
- Total Time: 10 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A simple, refreshing beet salad tossed with crisp cucumbers, creamy feta, and a light vinaigrette—vibrant, healthy, and ready in minutes.
Ingredients
- 3 cups cooked beets, diced (roasted or packaged)
- 1 large cucumber, diced
- 1/3 cup crumbled feta cheese
- 2 tbsp fresh dill, chopped
- 2 tbsp red onion, finely diced (optional)
- Dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp honey or sugar (optional)
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Place diced beets and cucumbers in a mixing bowl.
- Add feta cheese, dill, and red onion if using.
- In a small bowl, whisk together olive oil, vinegar or lemon juice, honey, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Chill for 10–15 minutes before serving for best flavor.
Notes
- Use pre-cooked beets for a quick and easy version.
- Add walnuts or pumpkin seeds for crunch.
- For a creamier twist, mix in a spoonful of Greek yogurt.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked beets
Beets provide natural sweetness and earthy depth. Cooked, roasted, or vacuum-sealed beets all work well. Their tender texture contrasts beautifully with the crisp cucumbers.
Cucumbers
Crisp cucumbers add a cool, refreshing bite. English or Persian cucumbers are ideal because they have fewer seeds and a mild flavor.
Feta cheese
Feta gives the salad creamy richness and a salty tang. It balances the sweetness of the beets and the freshness of the cucumbers.
Red onion
Thinly sliced red onion adds sharpness and complexity. A brief soak in cold water can mellow its flavor.
Olive oil
Olive oil forms the base of the dressing, coating the vegetables lightly and adding richness.
Lemon juice or red wine vinegar
A splash of acidity brightens the entire salad, cutting through the sweetness of the beets.
Honey
A touch of honey enhances the natural sweetness and balances the tanginess of the dressing.
Fresh dill or parsley
Fresh herbs bring a burst of flavor and lift the salad. Dill pairs especially well with cucumbers.
Salt and pepper
These essential seasonings amplify all the other flavors and bring balance to the dish.
Directions
Start by preparing your ingredients. Slice the cooked beets into cubes or wedges, depending on your preference. Peel or wash the cucumbers and cut them into half-moons or quarters for easy eating. Thinly slice the red onion.
Place the beets, cucumbers, and onion in a large mixing bowl. In a separate small bowl, whisk together olive oil, lemon juice or red wine vinegar, honey, salt, and pepper. Adjust the acidity or sweetness to your liking.
Pour the dressing over the vegetables and toss gently, ensuring the beets don’t stain everything too heavily—folding instead of vigorous mixing helps keep the colors distinct. Add crumbled feta and fresh herbs just before serving, giving the salad a final gentle toss.
Chill the salad for at least 15–20 minutes to allow the flavors to meld. Serve cold or slightly chilled as a refreshing side dish.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4–6 people as a side dish. Preparation takes about 15 minutes, and chilling requires an additional 15–20 minutes. Total estimated time: approximately 30–35 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Note that the beets may stain the cucumbers slightly over time, but the flavor remains excellent. This salad is best served cold and does not require reheating.
Variations and Customizations
Herb-Loaded Beet Salad
Add extra fresh herbs like mint, basil, or chives for a brighter, more aromatic profile.
Creamy Yogurt Dressing
Replace the dressing with a tangy yogurt-lemon mix for a creamy alternative.
Walnut Crunch
Add toasted walnuts for a nutty, crunchy contrast.
Citrus Twist
Fold in orange segments or grapefruit for a vibrant, juicy addition.
Balsamic Beet Salad
Use balsamic vinegar instead of lemon or red wine vinegar for deeper sweetness.
Avocado Addition
Add diced avocado for creaminess and extra richness.
Golden Beet Version
Swap red beets for golden beets to reduce staining and create a milder flavor profile.
Mediterranean Style
Add olives, cherry tomatoes, and a touch of oregano for a more Mediterranean-inspired bowl.
Honey-Mustard Dressing
Blend Dijon mustard into the dressing for more sharpness and depth.
Protein Boost
Add chickpeas or grilled chicken for a complete, satisfying meal.
FAQs
Can I use raw beets?
Raw beets can be grated or spiralized, but cooked beets provide better texture.
Should I peel the cucumbers?
Peeling is optional; use your preferred texture.
Can I prepare this ahead of time?
Yes, but add the feta and herbs just before serving for best freshness.
Can I use goat cheese instead of feta?
Absolutely—goat cheese adds a creamy, tangy finish.
Do I need to roast the beets myself?
No, vacuum-packed cooked beets work wonderfully.
Can I use apple cider vinegar?
Yes, it adds a slightly sweeter tang.
How do I prevent everything from turning red?
Toss the beets last and very gently.
Can I make it dairy-free?
Yes, omit the feta or use a dairy-free alternative.
Is this salad good for meal prep?
Yes, it keeps well for up to three days.
Can I add greens?
Yes, serve the salad over arugula or spinach for more volume.
Conclusion
This Easy Beet Salad with Feta and Cucumbers is a vibrant, refreshing dish that brings together sweet, earthy, crisp, and tangy flavors effortlessly. With simple preparation, a bright homemade dressing, and endless customization options, it’s a versatile salad you can enjoy year-round. Whether served as a holiday side, a light weekday lunch, or part of a colorful spread, this salad delivers flavor, freshness, and beauty in every bite.
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