Vibrant Beet Feta Salad with Cucumber and Dill

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!

What Kind of Beets Should I Use?

You have a couple of great options when it comes to beets for this salad. Fresh beets that you roast yourself will give you the best flavor and texture – just wrap them in foil and roast at 400°F until tender, which usually takes about 45-60 minutes depending on size. If you’re short on time, canned beets work perfectly fine and save you a lot of prep work. Just make sure to drain and rinse them well to remove any excess liquid or metallic taste. Whether you go fresh or canned, try to cut your beets into similar-sized pieces so every bite has a good balance of all the ingredients.

Options for Substitutions

This fresh salad is pretty forgiving when it comes to swaps, so here are some easy 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.

Watch Out for These Mistakes While Cooking

The biggest mistake with beet salads is not properly draining your beets, whether canned or roasted – excess moisture will water down your dressing and make the salad soggy, so pat them completely dry with paper towels before adding to the bowl.

Another common error is cutting your cucumber pieces too thick or forgetting to seed them, which can make each bite watery and unbalanced – aim for thin, uniform slices and always scoop out those seeds with a spoon.

Don’t add the feta and dill until right before serving, as the salt from the cheese will draw out moisture from the other ingredients and turn your crisp salad into a mushy mess.

For the best flavor, let your dressed beets sit for about 15 minutes to absorb the lemon and olive oil before adding the cucumber and finishing touches.

What to Serve 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. I love serving it with warm pita bread or crusty sourdough to help balance out the earthy beets and salty feta. It also makes a great side dish for Mediterranean-inspired meals – think grilled lamb, roasted vegetables, or even a simple pasta dish. For a lighter meal, you can easily turn this into a main course by adding some chickpeas or white beans and serving it over a bed of mixed greens.

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. The flavors really meld together nicely, though the cucumber might release a bit more water over time.

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.

Serve: Give the salad a gentle stir before serving since the ingredients tend to settle. If it seems a bit watery after storing, just drain off any excess liquid and add a pinch more salt or a squeeze of fresh lemon juice to brighten it up.

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.

Vibrant Beet Feta Salad with Cucumber and Dill

Delicious Vibrant Beet Feta Salad with Cucumber and Dill recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 4 minutes mins

Cook Time 8 minutes mins

Total Time 12 minutes mins

Servings 4

Calories 550 kcal

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

Instructions

 

• 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.
• 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.
• 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.