Description
Roasted Beet, Cucumber & Feta Salad with Fresh Dill combines tender roasted beets, crisp cucumber, creamy feta, fresh dill, and parsley with a bright lemon herb dressing for a colourful Mediterranean-inspired salad.
Ingredients
4 medium beets (about 500 g), peeled and cut into bite-sized wedges
2 large cucumbers (about 400 g), sliced into thick rounds
3/4 cup (110 g) crumbled feta cheese
2 tbsp fresh dill, roughly chopped
1 tbsp fresh parsley, chopped
1/4 tsp red pepper flakes, optional
3 tbsp extra-virgin olive oil
1 1/2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp honey
1 tsp Dijon mustard
1 small garlic clove, finely minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1 tbsp fresh dill, for garnish
1 tbsp crumbled feta, for garnish
1 tsp lemon zest
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the beet wedges on the prepared baking sheet and drizzle with 1 tbsp olive oil. Season lightly with salt and black pepper.
2. Roast the beets for 30–40 minutes, turning them halfway through, until they are fork-tender and lightly caramelized around the edges. Remove from the oven and let them cool for about 10 minutes.
3. Wash the cucumbers thoroughly and slice them into thick rounds. If they seem particularly watery, gently pat them dry with paper towels to remove excess moisture.
4. In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, honey, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until smooth and well combined.
5. Add the cooled roasted beets and cucumber slices to a large serving bowl or platter. Toss gently so the cucumber stays crisp and the roasted beet pieces remain intact.
6. Scatter the crumbled feta evenly over the beets and cucumbers, leaving some larger pieces visible for a creamy, salty contrast.
7. Drizzle the lemon herb dressing over the salad just before serving. Start with most of the dressing and add more according to your preference.
8. Sprinkle the chopped fresh dill and parsley generously over the salad. Add the optional red pepper flakes if you enjoy a subtle spicy kick.
9. Finish with extra crumbled feta, fresh dill, and lemon zest. The lemon zest adds a bright citrus aroma and fresh finishing flavour.
10. Serve immediately or refrigerate for 15–20 minutes before serving. Enjoy as a side dish, light lunch, or Mediterranean-inspired appetizer.
Notes
Cut the beets evenly so they roast consistently and finish at the same time.
Don’t overcrowd the baking sheet. Give the beet wedges enough space to roast and develop caramelized edges.
Allow the roasted beets to cool slightly before combining them with the cucumber. This helps preserve the cucumber’s crisp texture.
Use fresh dill rather than dried dill for a brighter and more aromatic flavour.
If the cucumbers are particularly watery, pat them dry with paper towels before adding them to the salad.
Add the dressing shortly before serving to keep the vegetables fresher and prevent the salad from becoming watery.
Use good-quality feta for the best creamy and crumbly texture.
Pre-cooked beets can be used to save time. Freshly roasted beets will provide a deeper caramelized flavour.
The beets and dressing can be prepared several hours ahead. Store the components separately in the refrigerator and combine them with the cucumber, feta, and herbs shortly before serving.
Soft goat cheese can be substituted for feta for a slightly tangier and creamier result.
Store leftovers in an airtight container in the refrigerator and enjoy within about 2 days. The cucumber will gradually soften as it sits with the dressing.
To make the salad more filling, add chickpeas, quinoa, grilled chicken, toasted walnuts, pecans, or pumpkin seeds.
Serve alongside grilled chicken, roasted salmon, lamb, Mediterranean-style vegetables, warm pita bread, or hummus.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean