Beet Salad with Feta, Cucumbers, and Dill

 

🥗 Beet Salad with Feta, Cucumbers, and Dill

🕒 Prep Time: 15 minutes

🕒 Cook Time: 45 minutes (if roasting beets)

🧑‍🍳 Servings: 4–6

🥶 Best Served: Chilled or room temperature

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🌿 Ingredients

For the salad:

• 3–4 medium beets, roasted or boiled, peeled and diced

• 1 large English cucumber (or 3 Persian cucumbers), thinly sliced

• ½ cup feta cheese, crumbled

• 2–3 tablespoons fresh dill, finely chopped

• Optional: ¼ cup red onion or shallots, thinly sliced

• Optional: ¼ cup toasted walnuts or slivered almonds

For the dressing:

• 3 tablespoons extra virgin olive oil

• 1 tablespoon red wine vinegar or fresh lemon juice

• 1 teaspoon honey (optional)

• Salt and freshly ground black pepper, to taste

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🧑‍🍳 Instructions

1. Prepare the Beets

Roast (Recommended):

• Preheat oven to 400°F (200°C).

• Wash beets and wrap them individually in foil.

• Roast for 45–60 minutes, until fork-tender.

• Let them cool, peel the skins off (they should rub off easily), and dice into small cubes.

Alternative – Boil:

• Boil whole beets for 30–40 minutes.

• Cool, peel, and dice.

💡 Short on time? Use pre-cooked or vacuum-packed beets from the store.

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2. Slice the Cucumber

• Wash and thinly slice the cucumber.

• For less moisture, pat slices dry with a paper towel.

• You can peel them if preferred, but English or Persian cucumbers have thin skin that’s fine to leave on.

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3. Mix the Dressing

• In a small bowl or jar, whisk together:

  • Olive oil

  • Vinegar or lemon juice

  • Honey (if using)

  • Salt and pepper to taste

• Adjust to taste—add more lemon or honey depending on your flavor preferences.

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4. Assemble the Salad

• In a large mixing bowl, gently combine:

  • Diced beets

  • Cucumber slices

  • Red onions (optional)

  • Fresh dill

• Drizzle dressing over the salad and gently toss.

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5. Add Feta and Nuts (Optional)

• Add crumbled feta on top.

• Sprinkle with toasted nuts or seeds if using.

• Garnish with more dill or a lemon wedge for extra freshness.

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6. Chill and Serve

• For best flavor, chill the salad for at least 30 minutes.

• Serve cold or at room temperature.

• It keeps well in the fridge for 3–4 days in an airtight container.

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🍴 Serving Suggestions

• As a side for grilled meats, salmon, or falafel

• On top of arugula or spinach for a fuller salad

• With toasted pita, naan, or crusty sourdough bread

• As part of a Mediterranean or mezze platter

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🧠 Nutritional Highlights (Approximate per serving)

• Calories: 180–220

• Protein: 5g

• Fiber: 4g

• Vitamins: Rich in folate, potassium, and antioxidants

• Dietary notes: Gluten-free, vegetarian

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🔁 Variations and Add-Ins

Add-In	Effect
🍊 Orange or grapefruit segments	Adds sweetness and tang
🥑 Sliced avocado	Creamy texture boost
🧄 Roasted garlic or shallots	Deepens the flavor
🧅 Pickled onions	Adds a tangy punch
🌿 Mint or parsley	Alternative to dill
🫘 Chickpeas or lentils	Makes it more filling