A fresh, colorful salad with earthy beets, crisp cucumbers, creamy feta, fragrant dill, and a simple lemon vinaigrette. Adding toasted nuts gives it extra crunch and nutrition.

Yield

4 servings

Ingredients

For the Salad

• 3 medium cooked beets, peeled and cut into bite-sized wedges
• 2 medium cucumbers, sliced into ¼-inch rounds
• 6 oz (170 g) feta cheese, cut into cubes or crumbled
• ¼ cup fresh dill, chopped (plus extra for garnish)
• ¼ small red onion, thinly sliced (optional)
• ⅓ cup toasted walnuts or pistachios, roughly chopped (optional but recommended)

For the Dressing

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard (optional, for extra creaminess)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Cook the beets if using fresh:
   • Boil for 35–50 minutes until fork tender, or roast at 400°F (200°C) for 45–60 minutes wrapped in foil.
   • Cool, peel, and cut into wedges.
2. Toast the nuts:
   • Toast walnuts or pistachios in a dry skillet over medium heat for 3–5 minutes until fragrant.
   • Let cool.
3. Make the dressing:
   • Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
4. Assemble:
   • Place beets, cucumbers, red onion (if using), and dill in a serving bowl.
   • Add half of the dressing and toss gently.
5. Finish:
   • Top with feta cubes.
   • Sprinkle with toasted nuts.
   • Drizzle remaining dressing over the top.
   • Garnish with extra dill and freshly cracked black pepper.
6. Serve immediately or chill for 20–30 minutes before serving.

Nut Information

Best Nuts for This Salad

• Walnuts – Rich, earthy flavor that pairs beautifully with beets.
• Pistachios – Mildly sweet with a vibrant green color.
• Pecans – Buttery and slightly sweet.
• Almonds – Toasted sliced or slivered almonds add delicate crunch.

Nut-Free Alternative

Replace nuts with:

• Toasted pumpkin seeds (pepitas)
• Sunflower seeds
• Roasted chickpeas for extra crunch

Variations

• Add baby arugula or spinach for extra greens.
• Include avocado for a creamier texture.
• Add cooked quinoa for a heartier meal.
• Sprinkle with fresh mint or parsley for a different herbal flavor.
• Use balsamic glaze instead of honey in the dressing for a richer taste.

Storage

• Refrigerate in an airtight container for up to 3 days.
• For best texture, add the nuts just before serving.
• If making ahead, store the dressing separately.

Nutrition (Approximate per serving)

• Calories: 240
• Protein: 8 g
• Carbohydrates: 13 g
• Fat: 18 g
• Fiber: 4 g
• Sugar: 9 g

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Q&A

Q: Can I use canned beets?
Yes. Drain and pat them dry before adding to the salad.

Q: Can I make this ahead of time?
Yes. Assemble the salad up to a day in advance, but add the feta, nuts, and final drizzle of dressing just before serving.

Q: What’s the best feta to use?
Block feta packed in brine is creamier and more flavorful than pre-crumbled feta.

Q: Can I make it vegan?
Yes. Replace the feta with a plant-based feta alternative and use maple syrup instead of honey.

Q: Do I have to peel the beets?
Yes, once cooked the skins slip off easily and the texture is smoother.

Q: Which nuts pair best with beets?
Walnuts are the classic choice because their earthy flavor complements beets, while pistachios add a sweeter, colorful crunch.

Q: Can I add protein?
Absolutely. Grilled chicken, salmon, shrimp, or chickpeas all make excellent additions.

Q: Why are my beets watery?
If using vacuum-packed or canned beets, pat them dry with paper towels before mixing to keep the salad crisp and the dressing from becoming diluted.