The Ultimate Beet Salad with Feta & Dill: A Light, Tangy, and Refreshing Side
By Jason Griffith
When people think of beet salad, they often picture heavy, mayonnaise-laden slaws or complicated, overly fussy arrangements. But this recipe is different. It’s a vibrant, clean, and incredibly refreshing take that lets the natural sweetness of the beets shine, perfectly balanced by the salty tang of feta cheese, the cool crispness of cucumber, and the bright, grassy pop of fresh dill.
I started making this salad years ago as a lighter alternative to heavier summer sides, and it instantly became a family favorite. The dressing—a simple, zesty blend of olive oil, red wine vinegar, and a touch of Dijon mustard—cuts through the richness of the feta and ties all the elements together beautifully. It’s effortless, elegant, and the kind of side dish that actually steals the show. If you’re looking for a salad that’s both intensely flavorful and surprisingly easy to pull off, you’ve found your new go-to.
Why I Love This Recipe
- The Flavor Combo is Perfect: The earthy sweetness of beets, the creamy saltiness of feta, and the fresh bite of dill is a classic trio for a reason. It hits every note—sweet, salty, tangy, and fresh.
- It’s a Meal Prep Dream: Unlike leafy salads that wilt quickly, this one actually tastes better after an hour or two in the fridge, giving the beets time to absorb the vinaigrette.
- Vibrant Color: Let’s be honest, that deep, rich crimson color is stunning on any table. It’s an instant visual upgrade for any weeknight meal or potluck.
- It’s Naturally Gluten-Free and Low-Carb: This is a wholesome dish that fits many dietary needs without compromising on satisfaction.
The Recipe: Beet Salad with Feta, Cucumbers, and Dill
This recipe serves 4-6 as a generous side dish.
Ingredients
| Ingredient | Quantity | Notes |
| For the Salad | ||
| Medium Beets | 3 | Roasted or boiled, peeled and diced. You can use pre-cooked vacuum-sealed beets for a shortcut. |
| Large Cucumber | 1 | Diced. I prefer English cucumbers for fewer seeds and thinner skin. |
| Red Onion | 1/2 | Thinly sliced. |
| Crumbled Feta Cheese | 1/2 cup | Full-fat is best for flavor and texture. |
| Fresh Dill | 2 tbsp | Chopped. Use fresh—dried dill won’t have the same impact. |
| For the Dressing | ||
| Olive Oil | 2 tbsp | Extra virgin, high quality. |
| Red Wine Vinegar | 1 tbsp | Adds the essential tangy bite. |
| Dijon Mustard | 1 tsp | Helps emulsify the dressing and adds depth. |
| Salt and Pepper | To taste | Start with 1/4 tsp salt and a few grinds of pepper. |
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Swaps and Notes
- Beets: If you don’t want to cook your own, buy the pre-cooked, vacuum-sealed beets. They save a ton of time and mess. Avoid canned beets, which are often mushy.
- Feta: You can swap feta for goat cheese crumbles for a milder, creamier tang, or skip it entirely for a dairy-free salad (though the feta is highly recommended!).
- Herbs: Not a dill fan? Fresh mint or parsley are fantastic substitutes, offering a different, but equally bright, flavor profile.
- Add-Ins: Want more crunch? Toss in 1/4 cup of toasted walnuts or pecans. For a sweeter flavor, add a handful of dried cranberries.
Instructions
1. Prepare the Beets
If using fresh beets, you must cook them first.
- Boiling: Trim and wash the beets. Boil them whole in salted water until easily pierced with a fork (30-45 minutes, depending on size). Drain, let cool, then the skin should slip off easily. Dice them into 1/2-inch cubes.
- Roasting (Recommended): Wrap washed, trimmed beets loosely in foil and roast at 400∘F for 45-60 minutes. Let cool, then peel and dice.
Tip: Wear gloves when handling cooked beets to avoid staining your hands!
2. Make the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper to taste. Whisk until slightly emulsified and well combined.
3. Assemble the Salad
In a large mixing bowl, gently combine the diced beets, diced cucumber, and thinly sliced red onion.
4. Dress and Serve
Pour the vinaigrette over the beet mixture. Toss gently to coat everything evenly. Just before serving, sprinkle in the feta cheese and the freshly chopped dill. Toss one last time.
For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.
Tips for Success
- Don’t Over-Mix: Once you add the feta, toss lightly. You want the feta to remain in crumbles, not dissolve into the dressing.
- Adjust the Vinegar: Taste the dressing before adding it. If you like it tangier, add a few more drops of red wine vinegar. If you like it richer, add a few more drops of olive oil.
- Pre-Cook the Beets: The most time-consuming part of this recipe is cooking the beets. If you prepare them a day ahead, this salad comes together in literally 10 minutes.
Serving Suggestions and Pairings
This salad is robust enough to stand on its own but works perfectly as a light counterpoint to rich or savory main dishes.
- With Poultry: It’s wonderful alongside simple grilled chicken or pairs beautifully with my recipe for Easy Turkey Wings are My Favorite Comfort Food for Lazy Sundays.
- As an Appetizer: Serve a scoop of the salad next to warm slices of crusty bread or alongside a rich, decadent Baked Brie Appetizer is My Favorite Effortless Way to Impress Guests.
- As a Lighter Meal: Serve it on a bed of baby spinach or arugula for a full, light lunch.
- Drink Pairing: The earthy sweetness and vinegar tang are perfectly complemented by a cool, refreshing glass of Blueberry Lemonade is My Favorite Refreshing Drink for Sunny Days.
Nutritional Information Per Serving (Estimate, based on 6 servings)
| Nutrient | Amount |
| Calories | ≈150 kcal |
| Total Fat | ≈10 g |
| Saturated Fat | ≈3 g |
| Cholesterol | ≈10 mg |
| Sodium | ≈250 mg |
| Total Carbohydrates | ≈10 g |
| Dietary Fiber | ≈2 g |
| Sugars | ≈7 g |
| Protein | ≈4 g |
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Note: This is an estimate and will vary based on the exact amount of oil and feta used.
Storage and Leftover Tips
The beauty of this salad is its resilience.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Flavor Improvement: The flavors meld beautifully over time. You may find you like it even more on day two, as the beets become more saturated with the vinaigrette.
- Refreshing Leftovers: If the feta has absorbed too much liquid, just add a tablespoon of fresh dill or a sprinkle of fresh feta before serving to brighten it up.
More Recipes You Will Love
If you enjoyed the fresh, bright flavors of this salad, you’ll certainly appreciate these other simple favorites:
- A Light, Tangy Chicken Salad I Actually Crave (And There’s No Mayo In Sight)
- Classic Spaghetti Recipe with Homemade Sauce
Final Thoughts
This Beet Salad with Feta, Cucumbers, and Dill is everything I want in a summer side: colorful, flavorful, and incredibly easy to prepare. It’s a testament to how simple ingredients can create complex, satisfying dishes. Give it a try—it just might become your new favorite family recipe, too.
I’d love to hear how you customized this recipe! Did you add mint? Toss in some nuts? Share your feedback in the comments below, and don’t forget to follow me on Instagram for more easy, delicious recipes!
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