Beet Salad with Feta and Cucumbers Recipe
Introduction
This Beet Salad with Feta and Cucumbers is a fresh and vibrant dish perfect for any season. Roasted beets combine beautifully with creamy feta, crisp cucumbers, and a tangy balsamic dressing, creating a delightful balance of flavors and textures.
Ingredients
- 4 medium-sized beets, scrubbed and tops trimmed
- 1 large cucumber, diced
- 1 cup crumbled feta cheese
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Optional: chopped walnuts for garnish
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until a fork pierces the beets easily. Start checking for tenderness at 45 minutes.
- Step 2: While the beets roast, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Set the dressing aside.
- Step 3: Once the beets are cooked, let them cool until safe to handle. Peel off the skins easily with your hands or a knife, then chop the beets into bite-sized pieces and place them in a large bowl.
- Step 4: Add diced cucumber, crumbled feta, chopped red onion, and parsley to the bowl. Gently toss to combine all ingredients.
- Step 5: Pour the dressing over the salad and toss gently again to coat everything evenly. Taste and adjust seasoning with more salt and pepper if needed.
- Step 6: If using, sprinkle chopped walnuts on top for extra texture before serving on a platter or individual plates.
Tips & Variations
- Roast beets ahead of time and store them in the refrigerator to save prep time. Use pre-cooked beets for a quicker salad assembly.
- Swap parsley with fresh dill or mint for a different herb flavor.
- For added protein, toss in cooked chickpeas or grilled chicken.
- Use toasted walnuts for a nuttier flavor and crunch.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible and toss just before serving to maintain freshness. Leftovers can be enjoyed cold or at room temperature. If refrigerated with dressing, let the salad sit at room temperature for 15 minutes before serving to soften flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw beets instead of roasted?
Raw beets are very firm and have a strong earthy flavor. Roasting softens them and brings out natural sweetness, which balances the salad better. If you prefer raw, make sure to grate the beets finely for easier eating.
How do I peel beets easily after roasting?
After roasting and cooling, the skins should slide off easily when rubbed gently with your hands or a paper towel. Avoid peeling them while hot to prevent burning your fingers.
Print
Beet Salad with Feta and Cucumbers Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Beet Salad featuring tender roasted beets, crisp cucumbers, tangy feta cheese, and a zesty balsamic Dijon dressing. This salad is perfect as a light lunch or a colorful side dish, enhanced with the freshness of parsley and a optional crunchy walnut garnish.
Ingredients
Vegetables
- 4 medium-sized beets, scrubbed and tops trimmed
- 1 large cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Other
- 1 cup crumbled feta cheese
- Optional: chopped walnuts for garnish
Instructions
- Roast the beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until tender when pierced with a fork, checking at 45 minutes to ensure doneness.
- Prepare the dressing: While the beets roast, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl until well combined. Set aside.
- Peel and chop beets: Remove roasted beets from the oven and let them cool enough to handle. Peel off the skin, which should come off easily, then chop into bite-sized pieces and place in a large mixing bowl.
- Combine salad ingredients: Add diced cucumber, crumbled feta cheese, finely chopped red onion, and chopped parsley to the bowl with the beets. Gently toss to combine all ingredients.
- Add dressing: Drizzle the prepared dressing over the salad and toss gently to coat everything evenly. Adjust salt and pepper if needed.
- Garnish and serve: Optionally sprinkle chopped walnuts on top for added texture and flavor, then serve in a beautiful dish.
Notes
- Beets can vary in size; check doneness with a fork to avoid under or overcooking.
- If short on time, beets can also be boiled until tender instead of roasted, though roasting enhances sweetness.
- Walnuts add a delightful crunch but can be omitted for a nut-free version.
- This salad pairs well with grilled meats or can be enjoyed as a vegetarian entree.
- For best flavor, let the salad chill in the refrigerator for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Beet salad, roasted beets, feta cheese, cucumber salad, Mediterranean salad, healthy salad, vegetarian recipe
