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Beet Salad with Feta, Cucumbers, and Dill

Beet Salad with Feta, Cucumbers, and Dill

A refreshing and vibrant beet salad with feta, cucumbers, and dill, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 208 kcal

Equipment

  • bowl
  • Whisk
  • measuring cup

Ingredients
  

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

  • To make the dressing: In a small bowl or measuring cup, whisk the lemon juice and kosher salt together until the salt is dissolved. Drizzle the extra-virgin olive oil gradually, whisking as you go, in order to incorporate all the ingredients completely.
  • Place the sliced beets in a large bowl. Add half the dressing to the bowl and mix together. 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 you like, you can reserve a little of each ingredient to top the salad on a serving platter so everything isn’t bright pink. Red wine vinegar or balsamic vinegar can be substituted for the lemon juice, if you prefer.

Nutrition

Serving: 1servingCalories: 208kcalCarbohydrates: 10gProtein: 6gFat: 17gSaturated Fat: 6gCholesterol: 25mgSodium: 664mgPotassium: 362mgFiber: 2gSugar: 7gVitamin A: 425IUVitamin C: 9.7mgCalcium: 167mgIron: 1.2mg
Keyword beet salad, cucumber salad, dill salad, easy salad, feta salad, healthy salad
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