Here is my favorite beet feta salad recipe, with fresh roasted beets, creamy feta cheese, crisp cucumber, and plenty of fresh dill for that perfect herby flavor.

This salad has become my go-to side dish for summer barbecues and potluck dinners. I love how the earthy beets pair with the tangy feta, and the cucumber adds just the right crunch. It’s one of those dishes that always disappears fast!

beet feta salad with cucumber and dill — Image: homefoodkitchen.com / All Rights reserved

Possible Ingredient Substitutions

Feta cheese: If you’re not a fan of feta’s tangy bite, try goat cheese for something milder or ricotta salata for a similar texture. For a dairy-free option, skip the cheese entirely and add toasted sunflower seeds for crunch.
Fresh dill: No dill on hand? Fresh parsley, mint, or chives work great too. If using dried dill, use just 1 tablespoon since dried herbs are more concentrated.
Roasted beets: Canned beets are totally fine and save you time – just drain and rinse them well. You can also use golden beets for a milder flavor and prettier color contrast.
Lemon juice: White wine vinegar or red wine vinegar can step in for lemon juice. Start with 2 teaspoons and taste as you go since vinegar can be stronger than lemon.
Cucumber: English cucumbers work perfectly here, or you can try thinly sliced radishes for extra crunch and a peppery kick.

What Goes Well With Beet Feta Salad?

This fresh and tangy salad is perfect alongside grilled chicken or salmon since the bright flavors complement rich proteins really well.

It also makes a great side dish for Mediterranean-inspired meals – think grilled lamb, roasted vegetables, or even a simple pasta dish.

Storage Instructions

Refrigerate: This beet feta salad actually gets better after sitting for a while! Store it covered in the fridge for up to 3 days.
Make Ahead: You can prep most of this salad a day ahead, but I’d recommend adding the feta and fresh dill right before serving to keep them at their best. The beets and cucumber can marinate in the dressing overnight, which makes the flavors even more delicious.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 500-600
Protein: 12-16 g
Fat: 35-40 g
Carbohydrates: 30-36 g

Ingredients

1 tbsp fresh lemon juice
1/2 tsp kosher salt
3 tbsp extra-virgin olive oil
2 cups roasted or canned beets, diced (from about 2 large beets)
1 medium cucumber, seeded, halved, and thinly sliced
4 oz feta, crumbled
1/4 cup chopped fresh dill

Step 1: Prepare the Lemon Vinaigrette

1 tbsp fresh lemon juice
1/2 tsp kosher salt
3 tbsp extra-virgin olive oil

In a small bowl or measuring cup, whisk together the fresh lemon juice and kosher salt until the salt is dissolved.

Gradually drizzle in the extra-virgin olive oil while whisking constantly to fully incorporate all the ingredients and create a smooth dressing.

I like to taste the dressing at this stage and adjust the salt or lemon juice to my liking.

Step 2: Marinate the Beets

2 cups roasted or canned beets, diced (from about 2 large beets)
half the lemon vinaigrette from Step 1

Place the diced roasted or canned beets in a large bowl.

Pour in half of the prepared lemon vinaigrette (from Step 1) and mix well to coat the beets evenly.

Let the beets marinate while you prepare the remaining ingredients—this helps them soak up extra flavor.

Step 3: Assemble the Salad

1 medium cucumber, seeded, halved, and thinly sliced
4 oz feta, crumbled
1/4 cup chopped fresh dill
remaining lemon vinaigrette from Step 1
marinated beets from Step 2

Just before serving, add the sliced cucumber, crumbled feta cheese, chopped fresh dill, and the remaining lemon vinaigrette (from Step 1) to the bowl with the marinated beets (from Step 2).

Toss everything together until well combined.

I like to gently toss so the feta stays somewhat chunky and doesn’t turn the salad pink from the beets.