Beet Salad with Feta

This vibrant beet salad combines earthy roasted beets with cool cucumber and tangy feta for a refreshing side dish that works year-round. The fresh dill and simple vinaigrette bring everything together in a colorful plate that's as nutritious as it is beautiful.

I first made this salad for a summer potluck when I needed something that wouldn't wilt in the heat. The vibrant colors drew everyone in, but it was the perfect balance of flavors that had guests asking for my recipe all evening.

Ingredients

• Fresh beets: Select firm beets with smooth skin and bright greens if attached, which indicates freshness
• Cucumber: Look for firm cucumbers without soft spots; English varieties have fewer seeds and thinner skin
• Feta cheese: Traditional Greek or Bulgarian feta offers the best tangy flavor and crumbly texture
• Fresh dill: Provides distinctive flavor that pairs perfectly with beets; choose bright green bunches without wilting
• Red wine vinegar: Adds acidity to balance the sweetness of beets; balsamic works too for a sweeter profile
• Quality olive oil: Use extra virgin for best flavor; a peppery variety complements the earthy beets
• Honey or maple syrup: Optional but helps round out the dressing with subtle sweetness
• Salt and pepper: Freshly ground pepper and flaky sea salt make all the difference

Step-by-Step Instructions

Prepare the beets:

Roasting concentrates the sweetness and creates deeper flavor. Wrap each beet individually in foil before placing in a 400°F oven for 45-60 minutes. Test doneness by inserting a knife, which should slide in easily. Allow to cool slightly before peeling the skins, which will slip off easily using paper towels. Alternatively, steam peeled and quartered beets for about 30 minutes for a quicker cooking method with slightly less concentrated flavor.

Slice the vegetables:

Use a sharp knife or mandoline for consistent thin slices of both beets and cucumber. For the beets, aim for about 1/8 inch thickness, which provides the perfect texture without being too delicate. For cucumbers, slightly thinner slices work best around 1/16 inch. If using a cucumber with thick skin, consider peeling it partially in stripes for visual appeal and better texture.

Create the dressing:

Combine olive oil and vinegar in a ratio of 2 to 1, which creates the perfect balance of richness and acidity. Add a small pinch of salt and several grinds of black pepper to dissolve in the acid. If using the optional sweetener, whisk until fully incorporated, which helps balance the earthy beets and tangy feta. Taste and adjust seasoning, remembering the feta will add additional saltiness.

Assemble the salad:

Gently combine the beet slices, cucumber pieces, and chopped dill in a large bowl. Pour the dressing around the sides of the bowl rather than directly on the vegetables to avoid staining everything with beet juice. Use clean hands or salad tongs to carefully toss, ensuring even coating without breaking the delicate beets.

Add the finishing touches:

Sprinkle the crumbled feta over the dressed vegetables, either mixing gently once more or leaving it mostly on top for visual appeal. The cheese should be added just before serving to maintain its texture and appearance, especially if making ahead. A final small sprinkle of fresh dill and crack of black pepper adds visual interest and fresh flavor.

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The first time I served this at a family gathering, my color-loving daughter couldn't believe the vibrant magenta was completely natural. She now requests this bright salad whenever she sees beets at the farmers market and helps arrange the slices in patterns before we dress it. Something about those jewel tones makes everyone excited about eating their vegetables.

Make Ahead Magic

This salad actually improves with a short rest in the refrigerator. The flavors meld beautifully when given 1-2 hours to marinate, though the vibrant colors will begin to blend as the beet juice migrates. For the best presentation at dinner parties, assemble everything except the feta up to 24 hours ahead, then add the cheese just before serving. Store in an airtight container in the refrigerator, bringing to room temperature for about 20 minutes before serving for the best flavor.

Seasonal Adaptations

While this salad shines year-round, you can customize it seasonally. In summer, try adding thinly sliced radishes for extra crunch and peppery notes. Fall versions benefit from toasted walnuts or pepitas for warmth and texture. Winter variations work beautifully with segments of blood orange or grapefruit, while spring calls for tender young beet greens chopped and tossed with the salad. Each adaptation maintains the essential character while reflecting what's freshest at the moment.

Serving Suggestions

This vibrant salad pairs beautifully with grilled meats, particularly lamb or chicken. The earthiness of beets complements the charred flavors from the grill. For a vegetarian meal, serve alongside a grain pilaf with wild rice or farro. The salad also makes an elegant starter when portioned onto small plates and garnished with microgreens. Consider serving it slightly chilled but not ice cold, which allows the flavors to fully express themselves.

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The vibrant magenta hue of this salad is just as delightful as the flavor, making it the perfect centerpiece for any meal. Whether you're serving it at a dinner party or a casual family gathering, it's sure to impress.

Frequently Asked Questions

→ Can I use pickled beets instead of fresh ones?

Yes, pickled beets can be used for a tangier flavor. However, fresh cooked beets will provide a more balanced and natural sweetness for the salad.

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

You can roast them wrapped in foil at 400°F for 45–60 minutes until fork-tender or steam them for about 30 minutes. Both methods work well.

→ Can I substitute feta with another cheese?

Absolutely! Goat cheese or ricotta salata are great alternatives that complement the flavors well.

→ How long can this salad be stored?

The salad can be stored in an airtight container in the refrigerator for up to 3 days. However, the cucumber may lose its crispness over time.

→ What can I use instead of fresh dill?

If fresh dill is unavailable, you can use dried dill or substitute with fresh parsley or chives for a similar herbal touch.