A refreshing salad that combines sweet roasted beets, crisp cucumber, salty feta, and fresh dill with a tangy balsamic dressing.

Servings: 4
Prep time: 20 minutes
Cook time: 45–60 minutes (if roasting beets)
Total time: About 1 hour 20 minutes

Ingredients

For the Salad

• 3 medium beets (about 450 g), roasted and cooled
• 1 large cucumber, sliced into half-moons
• 150 g feta cheese, crumbled
• ¼ cup fresh dill, chopped
• ¼ small red onion, thinly sliced (optional)
• 2 cups mixed salad greens (optional)

For the Balsamic Dressing

• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• ½ teaspoon garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper

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Instructions

Step 1: Roast the Beets

1. Preheat oven to 200°C (400°F).
2. Wash and trim the beets.
3. Wrap each beet in foil.
4. Roast for 45–60 minutes, until tender.
5. Cool slightly.
6. Rub off the skins with paper towels.
7. Cut into bite-sized cubes.

Shortcut: Use pre-cooked vacuum-packed beets.

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Step 2: Make the Dressing

Whisk together:

• Olive oil
• Balsamic vinegar
• Dijon mustard
• Honey
• Garlic
• Salt
• Pepper

Taste and adjust seasoning.

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Step 3: Assemble the Salad

In a large bowl combine:

• Beets
• Cucumber
• Red onion
• Dill

Pour dressing over and toss gently.

Add feta last and fold carefully.

Serve immediately or chill for 20 minutes.

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Optional Add-ins

• Toasted walnuts
• Toasted pecans
• Pumpkin seeds
• Sunflower seeds
• Avocado
• Chickpeas
• Arugula

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Nutrition Information (Per Serving, Approximate)

Values vary depending on ingredient brands and portion sizes.

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Nut Information

Nut-Free Version

The base recipe contains no nuts.

Potential Allergens

• Milk: Feta cheese.
• Mustard: Dijon mustard.
• Honey: Not suitable for strict vegans.

If Adding Nuts

If serving people with nut allergies:

• Omit all nuts.
• Use roasted sunflower or pumpkin seeds for crunch.
• Check ingredient labels to avoid cross-contamination.

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Storage

• Refrigerate in an airtight container for up to 3 days.
• Add feta just before serving for the best texture.
• Not recommended for freezing.

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Serving Suggestions

Pairs well with:

• Grilled chicken
• Grilled salmon
• Roast lamb
• Falafel
• Crusty bread
• Quinoa

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Tips

• Chill the salad before serving for enhanced flavor.
• Wear gloves when handling beets to prevent staining.
• Slice cucumbers just before serving to keep them crisp.
• Fresh dill provides the best flavor; dried dill can be used in a pinch (use about 1 teaspoon).

Q&A

Q: Can I use canned or pre-cooked beets?
Yes. Pre-cooked vacuum-packed or canned beets are convenient and work well. Drain canned beets thoroughly before using.

Q: Can I make this salad ahead of time?
Yes. Prepare the beets, cucumber, and dressing up to a day in advance. Add the feta and fresh dill shortly before serving for the best texture and flavor.

Q: What can I use instead of feta?
Goat cheese, fresh mozzarella pearls, or a plant-based feta alternative are good substitutes.

Q: Can I make it vegan?
Yes. Replace the feta with a vegan cheese alternative or omit it, and use maple syrup instead of honey in the dressing.

Q: Is this salad gluten-free?
Yes, as long as the Dijon mustard and other packaged ingredients are certified gluten-free if needed.

Q: How do I keep the beets from staining everything?
Toss the cucumber and greens with the dressing first, then gently fold in the beets at the end, or serve the beets on top.

Q: Can I add protein to make it a complete meal?
Yes. Grilled chicken, salmon, shrimp, chickpeas, lentils, or quinoa all pair well with this salad.

Q: Which nuts go best with this salad?
Toasted walnuts and pecans are classic choices, while pistachios add a vibrant color and a slightly sweet, nutty flavor. If avoiding nuts, toasted pumpkin or sunflower seeds provide a similar crunch.

Q: What type of cucumber is best?
English or Persian cucumbers are ideal because they have thin skins, fewer seeds, and a crisp texture.