Beet Salad With Feta And Cucumber

A fresh, colorful salad made with tender beets, crisp cucumber, creamy feta, and a bright homemade dressing. It is refreshing, naturally gluten-free, and perfect as a light lunch or side dish.

Ingredients

For the Salad:

• 3 medium beets, cooked, peeled, and diced
• 1 large cucumber, diced
• 1/2 small red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons pumpkin seeds, optional

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook the beets until fork-tender. Allow them to cool, then peel and cut them into bite-sized cubes.
2. Dice the cucumber and thinly slice the red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, Dijon mustard, garlic, salt, and black pepper until well combined.
4. Place the diced beets, cucumber, red onion, parsley, and dill in a large bowl.
5. Pour the dressing over the vegetables and gently toss until everything is evenly coated.
6. Add the crumbled feta cheese and gently fold it into the salad. Avoid overmixing so the feta stays in small pieces.
7. Sprinkle with pumpkin seeds if using.
8. Refrigerate for 15–30 minutes before serving for the best flavor.
9. Give the salad a gentle toss just before serving.

Serving Suggestions

• Serve alongside grilled chicken or fish.
• Pair with roasted potatoes or rice.
• Add chickpeas for extra protein.
• Serve over mixed greens for a larger salad.
• Add avocado for extra creaminess.

Nutrition Information

Approximate per serving, based on 4 servings:

• Calories: 220
• Protein: 5 g
• Carbohydrates: 18 g
• Fat: 15 g
• Saturated Fat: 4 g
• Fiber: 4 g
• Sugar: 10 g
• Sodium: 480 mg
• Cholesterol: 15 mg

Nutrition will vary depending on the size of the beets, amount of feta, and dressing used.

Nut Information

• Peanuts: None
• Almonds: None
• Walnuts: None
• Pecans: None
• Cashews: None
• Pistachios: None
• Hazelnuts: None
• Macadamia nuts: None
• Coconut: None
• Tree nuts: None
• Pumpkin seeds: Yes, if included; pumpkin seeds are seeds, not tree nuts
• Nut-free: Yes, if pumpkin seeds are omitted or confirmed free from cross-contact
• Dairy: Yes — feta cheese
• Eggs: No
• Gluten: Naturally gluten-free
• Vegetarian: Yes
• Vegan: No
• Keto-friendly: Not strictly keto due to the beets and honey

For severe allergies, check packaged feta, mustard, vinegar, and seeds for cross-contact warnings.

Q&A

Q: Can I use canned beets?
A: Yes. Drain and rinse them well before using. They make this salad especially quick and easy.

Q: Can I make this salad ahead of time?
A: Yes. It can be prepared several hours ahead and refrigerated. For the freshest texture, add the feta and seeds shortly before serving.

Q: Can I use goat cheese instead of feta?
A: Absolutely. Goat cheese gives the salad a softer and creamier texture.

Q: Can I add protein?
A: Yes. Grilled chicken, chickpeas, hard-boiled eggs, or cooked salmon work well.

Q: How long does it keep?
A: Store it covered in the refrigerator for up to 3 days. The beets may tint the cucumber and feta pink over time.

Q: Can I make it without honey?
A: Yes. Simply omit the honey or replace it with a small amount of maple syrup if desired.

Q: Can I use roasted beets?
A: Yes. Roasted beets add a deeper, slightly sweeter flavor and work beautifully in this salad.