A refreshing, colorful salad made with tender beets, crisp cucumbers, creamy feta cheese, and a bright lemon-herb dressing. Perfect as a light lunch, healthy side dish, or summer salad.

Prep Time: 15 minutes
Cook Time: 40–50 minutes (if roasting fresh beets)
Total Time: 30–65 minutes
Servings: 4

---

Ingredients

For the Salad

• 3 medium beets, roasted or boiled, peeled and diced
• 1 large English cucumber, diced
• ½ small red onion, thinly sliced
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 2 tablespoons toasted pumpkin seeds (optional, for crunch)

Lemon Herb Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• 1 small garlic clove, minced
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper

---

Instructions

Step 1: Prepare the Beets

• If using fresh beets, roast them at 400°F (200°C) for 40–50 minutes until tender, or boil for 30–40 minutes.
• Let cool, peel, and cut into bite-sized cubes.

Step 2: Prepare the Vegetables

• Dice the cucumber.
• Thinly slice the red onion.
• Chop the dill and parsley.

Step 3: Make the Dressing

In a small bowl, whisk together:

• Olive oil
• Lemon juice
• Dijon mustard
• Honey (if using)
• Garlic
• Oregano
• Salt
• Black pepper

Step 4: Assemble the Salad

• In a large bowl, combine the beets, cucumber, red onion, dill, and parsley.
• Pour the dressing over the salad and gently toss until evenly coated.
• Sprinkle with crumbled feta cheese and toasted pumpkin seeds, if using.

Step 5: Serve

• Chill for 15–20 minutes for the best flavor, or serve immediately.
• Garnish with extra dill and a little freshly cracked black pepper.

---

Nutrition (Per Serving)

• Calories: 230
• Protein: 7 g
• Carbohydrates: 15 g
• Fat: 17 g
• Saturated Fat: 5 g
• Fiber: 4 g
• Sugar: 9 g
• Cholesterol: 20 mg
• Sodium: 380 mg
• Calcium: 180 mg
• Iron: 1.5 mg

Nutrition values are approximate and may vary based on ingredients used.

---

Nut Information

Contains:

• Milk (feta cheese)

Does Not Contain:

• Peanuts
• Tree nuts
• Eggs
• Wheat/Gluten
• Soy
• Fish
• Shellfish
• Sesame (unless added separately)

Optional Ingredient Alert:

• Pumpkin seeds are not tree nuts or peanuts, but omit them if serving someone with seed allergies.

Nut-Free Tips:

• Use certified nut-free feta if preparing for someone with severe nut allergies.
• Skip any packaged toppings that may be processed in facilities handling nuts.

---

Frequently Asked Questions

Can I use canned beets?

Yes. Drain and pat them dry before using. They make this recipe much quicker.

Can I make this ahead of time?

Yes. Prepare the salad up to 24 hours in advance. Add the feta just before serving for the freshest texture.

Can I use goat cheese instead of feta?

Absolutely. Crumbled goat cheese adds a creamy, tangy flavor that pairs beautifully with the beets.

How long will leftovers keep?

Store in an airtight container in the refrigerator for up to 3 days.

Can I add protein?

Yes. Grilled chicken, chickpeas, quinoa, or grilled shrimp make excellent additions for a complete meal.

What can I serve with this salad?

• Grilled chicken or salmon
• Roasted vegetables
• Crusty artisan bread
• Quinoa or couscous
• Lentil soup

This vibrant Beet and Cucumber Feta Salad is fresh, nutritious, and packed with earthy, crisp, and tangy flavors, making it a perfect side dish or light meal any time of the year.