If you’re looking for a salad that’s as beautiful as it is delicious, this Beet Salad with Feta and Cucumbers checks every box. It’s bright and colorful, refreshingly crisp, and packed with layers of flavor that feel both light and satisfying. Sweet, earthy beets meet cool, crunchy cucumbers, while salty feta adds creamy contrast in every bite. Finished with a simple, tangy dressing, this salad tastes like something you’d order at a cozy Mediterranean café yet it’s surprisingly easy to make at home.
What really makes this salad shine is the balance of textures and flavors. The beets are tender and naturally sweet, the cucumbers bring freshness and crunch, and the feta crumbles melt slightly into the dressing, creating little pockets of savory richness. Every forkful is refreshing, bright, and just indulgent enough to keep you going back for more.
This is the kind of recipe that works year round. It’s light and cooling in summer, but still hearty enough to serve alongside warm dishes in fall or winter. Whether you’re meal prepping lunches, hosting friends, or just trying to add more veggies to your plate, this beet salad fits beautifully into everyday life.
Beetroot And Feta Cheese Salad
What Is Beet Salad with Feta and Cucumbers?
Beet Salad with Feta and Cucumbers is a simple yet flavorful salad made with cooked beets, fresh cucumbers, crumbled feta cheese, and a light dressing usually vinaigrette based. It’s inspired by Mediterranean and Eastern European flavors, where beets are often paired with tangy dairy, fresh herbs, and acidic dressings to balance their natural sweetness.
What makes this version special is its simplicity and freshness. There’s no heavy mayo, no complicated technique, and no long ingredient list. Instead, the focus is on letting each ingredient shine. The sweetness of the beets contrasts with the salty feta, while cucumbers add a crisp, hydrating element that keeps the salad feeling light and clean.
This salad can be served as a side dish, a light lunch, or even as part of a larger mezze-style spread. It’s naturally gluten-free, vegetarian, and easy to adapt, which makes it especially appealing for a wide range of diets and occasions.
Why You’ll Love This Recipe
- Fresh and vibrant flavors: Sweet, salty, tangy, and crisp in every bite.
- Simple ingredients: Easy to find and budget friendly.
- Perfect for make ahead: Flavors get even better as it chills.
- Naturally healthy: Packed with nutrients, fiber, and wholesome fats.
- Versatile: Works as a side, starter, or light main dish.
How This Recipe Works
- Cooking beets enhances sweetness: Roasting or boiling softens them and brings out natural sugars.
- Cucumbers balance earthiness: Their crunch and mild flavor keep the salad refreshing.
- Feta adds contrast: Salty, creamy cheese balances sweet beets perfectly.
- Acid ties it together: Lemon juice or vinegar brightens and lifts all the flavors.
Ingredients
For the Salad
- 4 medium beets, cooked, peeled, and diced
- Notes: Use red beets for classic color or golden beets for a milder taste.
- 2 large cucumbers, diced or sliced
- Notes: English or Persian cucumbers work best for fewer seeds.
- ¾ cup feta cheese, crumbled
- Substitution: Goat cheese or dairy-free feta alternative.
- ¼ small red onion, finely sliced (optional)
- 2 tablespoons fresh parsley or dill, chopped
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons fresh lemon juice or red wine vinegar
- 1 teaspoon honey or maple syrup (optional, for balance)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Step-by-Step Instructions
1. Cook the Beets
If not already cooked, scrub beets and boil them in salted water for 35–45 minutes until fork-tender, or roast wrapped in foil at 400°F (200°C) for about 50–60 minutes. Let cool, peel, and dice into bite-sized pieces.
2. Prep the Vegetables
Dice or slice cucumbers and thinly slice red onion if using. Chop fresh herbs and set aside.
3. Make the Dressing
In a small bowl, whisk together olive oil, lemon juice or vinegar, honey (if using), salt, and pepper until emulsified.
4. Assemble the Salad
In a large bowl, combine beets, cucumbers, onion, and herbs. Drizzle with dressing and gently toss to coat.
5. Add Feta
Sprinkle crumbled feta over the top and lightly toss or leave it layered for presentation.
6. Chill and Serve
For best flavor, refrigerate for 15–30 minutes before serving. Taste and adjust seasoning if needed.
Tips & Tricks / Flavor Variations
- Add crunch: Toss in toasted walnuts, pistachios, or pumpkin seeds.
- Herb swap: Try mint or basil for a different flavor profile.
- Citrus boost: Add a little orange zest for brightness.
- Protein add-in: Chickpeas or grilled chicken make it more filling.
- Creamier version: Add a spoonful of Greek yogurt to the dressing.
Make-Ahead, Storage & Freezing Instructions
- Make-ahead: This salad can be made up to 24 hours in advance.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Not recommended—cucumbers lose their texture when frozen.
Serving Suggestions
- Serve alongside grilled chicken, salmon, or lamb.
- Pair with warm pita bread or crusty sourdough.
- Add to a mezze platter with hummus, olives, and roasted veggies.
- Enjoy as a light lunch with a bowl of lentil soup.
Nutritional Notes (Approximate per Serving)
- Calories: 210
- Protein: 6g
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 4g
Nutrition may vary depending on cheese and oil amounts used.
Common Mistakes to Avoid
- Overcooking beets: They should be tender, not mushy.
- Skipping acid: Lemon or vinegar is key to balancing sweetness.
- Overmixing: Toss gently to keep beets intact.
- Adding feta too early: It can break down and turn the salad pink.
FAQs About Beet Salad with Feta and Cucumbers
Can I use canned or vacuum-packed beets?
Yes—just drain well and pat dry before using.
Is this salad vegan?
Swap feta for a plant-based alternative or omit it entirely.
Can I use golden beets?
Absolutely—they’re slightly milder and won’t stain other ingredients.
How long does it last in the fridge?
Up to 3 days, though cucumbers are crispest on day one.
Conclusion
Beet Salad with Feta and Cucumbers is proof that simple ingredients can create something truly special. It’s fresh, colorful, nourishing, and endlessly versatile—perfect for everyday meals or special gatherings alike. With minimal prep and maximum flavor, this is one salad you’ll find yourself making on repeat.
If you love easy Salads like Fresh Blood Orange Avocado Salad or Mediterranean Shrimp and Avocado, this recipe belongs in your regular rotation.
Sweet beets, crunchy cucumbers, and creamy feta come together in this fresh, vibrant salad—save this Beet Salad with Feta and Cucumbers for an easy, elegant side everyone will love! 🥗✨
Beet Salad with Feta and Cucumbers
Ingredients
For the Salad
- 4 medium beets cooked, peeled, and diced
- Notes: Use red beets for classic color or golden beets for a milder taste.
- 2 large cucumbers diced or sliced
- Notes: English or Persian cucumbers work best for fewer seeds.
- ¾ cup feta cheese crumbled
- Substitution: Goat cheese or dairy-free feta alternative.
- ¼ small red onion finely sliced (optional)
- 2 tablespoons fresh parsley or dill chopped
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons fresh lemon juice or red wine vinegar
- 1 teaspoon honey or maple syrup optional, for balance
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
1. Cook the Beets
- If not already cooked, scrub beets and boil them in salted water for 35–45 minutes until fork-tender, or roast wrapped in foil at 400°F (200°C) for about 50–60 minutes. Let cool, peel, and dice into bite-sized pieces.
2. Prep the Vegetables
- Dice or slice cucumbers and thinly slice red onion if using. Chop fresh herbs and set aside.
3. Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice or vinegar, honey (if using), salt, and pepper until emulsified.
4. Assemble the Salad
- In a large bowl, combine beets, cucumbers, onion, and herbs. Drizzle with dressing and gently toss to coat.
5. Add Feta
- Sprinkle crumbled feta over the top and lightly toss or leave it layered for presentation.
6. Chill and Serve
- For best flavor, refrigerate for 15–30 minutes before serving. Taste and adjust seasoning if needed.
Video
Notes
📝 Notes
- Roasted or boiled beets both work well.
- Let beets cool completely before slicing.
- English cucumbers keep the salad crisp.
- Feta can be swapped with goat cheese.
- Lemon juice or red wine vinegar brightens flavors.
- Add fresh dill or parsley for extra freshness.
- Toss gently to avoid staining feta too much.
- Store chilled in an airtight container.
🍽️ Nutrition Facts (Per Serving)
Calories: 180 kcal,Carbohydrates: 16 g,
Fiber: 4 g,
Sugars: 10 g,
Protein: 6 g,
Fat: 10 g,
Saturated Fat: 4 g,
Cholesterol: 20 mg,
Sodium: 320 mg,
Potassium: 420 mg,
Calcium: 140 mg,
Iron: 1.5 mg
