Beet Feta Cucumber Dill

There is something deeply satisfying about layering sweet earthy beets with crisp cucumbers and tangy feta then finishing it all with dill and a bright vinaigrette. I have lost count of how many times I have brought this Beet Salad with Feta Cucumbers and Dill to summer picnics and winter potlucks and every time I fall in love with its simple beauty all over again.

I first made this as a way to use up farmer market beets and now it is the one dish my family requests whenever dill is in season. The colors alone make my kitchen feel cheerful.

Ingredients

• Medium beets, cooked and sliced: Roasting brings intense sweetness. Steaming keeps things simple. Pick beets that feel firm and heavy with smooth skin for best flavor
• Large cucumber, thinly sliced: Adds cool crunch. A Persian or English cucumber works best for fewer seeds
• Crumbled feta cheese: Delivers creamy tang. Opt for a block of feta and crumble it yourself for fresher taste
• Fresh dill, chopped: The herb that lifts the whole dish. Sniff for bunches that smell bright and grassy
• Red wine vinegar or lemon juice, for the dressing: Choose lemon for more brightness or vinegar for a mellow bite
• Olive oil: Brings everything together. Go for extra virgin with a peppery finish if possible
• Salt and freshly cracked pepper: Finishes and balances each bite. Use flaky salt if you have it
• Optional honey or maple syrup, for sweetness: Taste as you go to balance with your beets

Step-by-Step Instructions

Prep the Beets:

Cook beets by roasting wrapped in foil at a moderate oven for up to an hour or by simmering peeled beets in water for about 30 minutes until a knife slips in easily. Cool then peel and slice into half moons or bite sized chunks as you prefer

Slice the Cucumber:

Carefully cut cucumber into even thin rounds. Use a mandoline for the prettiest slices or a sharp knife. Work over a towel if you want to avoid beet stains in the next step

Make the Dressing:

Whisk together olive oil with your choice of vinegar or lemon juice and optional honey or maple syrup. Add plenty of salt and black pepper and taste for seasoning

Assemble:

In a roomy bowl combine the beets, cucumber and most of the dill. Pour over the dressing and gently toss so the vegetables shine but do not break up

Finish with Feta:

Sprinkle the salad generously with crumbled feta cheese and reserved dill. Either toss lightly with a spoon or leave the feta on top for a beautiful contrast

Serve or Chill:

Eat right away for a crisp salad or refrigerate one to two hours to let the flavors combine. For potlucks I like letting it sit until everything is cold and delicious

Save

My favorite moment with this salad is the smell of chopped dill mingling with beets—there is just nothing else like it You know a dish is special when it brings back memories of laughter around a crowded table

Storage Tips

Beet salad keeps well in the fridge for up to three days Store in a glass container and toss lightly before serving If you have leftovers sprinkle fresh herbs right before eating for the brightest flavor and add feta only as you need it to keep colors vibrant

Ingredient substitutions

No dill Use fresh mint or parsley instead Goat cheese works in place of feta for a tangier flavor And you can try golden beets for a milder less earthy taste Radishes also add another crisp bite

Serving suggestions

I love this salad as a base for grilled chicken or salmon It is also great over greens like arugula or spinach and makes a lovely filling for pita with extra veggies For parties set it out as part of a mezze platter with hummus and flatbread

Cultural and historical context

Beets and dill often appear in Eastern European and Mediterranean kitchens pairing well because of their seasonality This salad borrows from those traditions but keeps things light and breezy perfect for modern family tables

Recipe FAQs

→ What’s the best way to cook the beets?

Roast beets in foil at 400°F for 45–60 minutes until fork-tender, or steam peeled beets for about 30 minutes.

→ Can I use store-bought cooked beets?

Yes, pre-cooked unsweetened beets are a great time-saver. Simply slice and proceed with the rest of the ingredients.

→ When should I add the feta?

Add feta just before serving to keep its texture and bright color intact.

→ How long can I store leftovers?

This salad keeps well in the refrigerator for up to 2 days. Add extra fresh dill and feta before serving if desired.

→ Is this dish customizable?

Absolutely! Try lemon juice instead of vinegar, use fresh parsley, or add toasted walnuts for crunch.