Description
This Easy Beet Salad Recipe with Feta and Cucumbers is a vibrant, nutrient-packed dish that combines earthy roasted beets with tangy feta cheese, crisp cucumbers, and a zesty lemon-honey dressing. Perfect as a side dish or light meal, it’s ready in under an hour and beautifully balances sweet, salty, and fresh flavors.
Ingredients
3 medium beets (red or golden), washed and peeled
1 cup cucumber, diced (preferably English cucumber)
½ cup feta cheese, crumbled (use block feta for best texture)
2 tablespoons fresh parsley, chopped
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (freshly ground)
Instructions
1. Preheat your oven to 400°F if roasting, or bring a large pot of water to boil if boiling the beets.
2. For boiling: Place whole beets in the pot, cover with cold water by 2 inches, bring to a boil, then simmer for 30-40 minutes until fork-tender. For roasting: Wrap each beet individually in aluminum foil and roast for 40-50 minutes.
3. Once cooked, let beets cool for 5-10 minutes, then peel off the skins (they should slip right off). Wear gloves to avoid staining your hands.
4. Cut the peeled beets into ½-inch to 1-inch cubes and place them in the refrigerator to chill for 10 minutes.
5. While the beets chill, prepare the dressing by whisking together olive oil, lemon juice, honey, salt, and black pepper in a small bowl until well combined.
6. Dice the cucumber into similar-sized pieces as the beets. If time allows, lightly salt them and let sit for 10 minutes, then pat dry to remove excess moisture.
7. In a large serving bowl, combine the chilled beet cubes, diced cucumber, and crumbled feta cheese. Toss gently to mix without mashing the ingredients.
8. Drizzle the dressing over the salad just before serving and toss again to coat evenly.
9. Garnish with freshly chopped parsley and an extra pinch of black pepper.
10. Serve immediately and enjoy this colorful, refreshing salad!
Notes
Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. For best results, store components separately and assemble just before serving.
Beet Prep: You can cook beets up to 5 days ahead and store them cubed in the fridge, making this a quick assembly when you’re ready to serve.
Variations: Try golden beets for a milder, less earthy flavor and to avoid the pink staining. Add toasted walnuts or pistachios for extra crunch.
Make it Vegan: Simply omit the feta cheese or substitute with marinated tofu cubes or cashew cheese.
Prevent Staining: Keep beets separate from other ingredients until just before serving to prevent everything from turning pink.
Substitutions: Use canned beets (drained and patted dry) to save time, though fresh beets have superior flavor and texture.
- Prep Time: 15
- Cook Time: 40
- Category: Salad, Side Dish
- Method: Boiling, Roasting
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 1
- Calories: 165
- Sugar: 9
- Sodium: 380
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 3
- Protein: 5
- Cholesterol: 17
Keywords: beet salad, feta cucumber salad, easy beet recipe, healthy salad, roasted beets, Mediterranean salad