So, About This Beet Salad (And That Time I Turned My Kitchen Pink)
You ever have one of those days where you open the fridge, spot a bunch of beets staring back at you, and think, "Alright, let's do something fun today"? Last summer, after a rather chaotic family BBQ (someone, who shall remain nameless, dropped the burgers), I whipped up this beet salad with feta, cucumbers, and dill to save the meal. There was pink juice everywhere, and my hands looked like I'd lost a fight with a berry patch. But you know what? Everyone forgot the burger incident and just raved about this salad. Even my uncle, who claims to hate beets, had seconds. Go figure.
Why You'll Love This (Or At Least Why I Keep Making It)
I make this when I want something that's quick, colorful, and doesn't require me to turn on the oven for ages. My family goes a bit mad for it because it's salty, creamy, crunchy, and a bit tangy all at once (and also, it looks fancy, so people think you tried harder than you did). If you hate peeling beets, trust me, I used to as well—until I realized you can just rub the skins off with paper towels. No fancy gadgets required. Sometimes the feta crumbles everywhere, but that's honestly part of its charm. Oh, and this is my go-to when I've bought too many cucumbers and need to use them before they go a bit, you know, floppy.
What You'll Need (And Some Swaps I Won't Tell Anyone About)
- 4 medium beets (red or golden – golden's less messy, but red is dramatic. I sometimes grab pre-cooked ones from the store if I'm in a rush. No shame!)
- 2 cups cucumber, sliced (English or Persian work best, but any will do. I've even used those baby ones from the market.)
- ½ cup feta cheese, crumbled (My grandmother swears by Dodoni, but honestly, supermarket stuff is fine. Goat cheese is good too if you’re feeling fancy.)
- ¼ cup fresh dill, chopped (Dried dill works in a pinch. Or parsley if you're not into dill. I sometimes just use a handful because who's measuring herbs, really?)
- 2-3 tablespoons olive oil (Extra virgin if you’ve got it. Regular is fine.)
- 1-2 tablespoons red wine vinegar (Lemon juice works, or balsamic for a sweeter vibe, but I stick with vinegar mostly.)
- Big pinch salt and pepper (to taste)
- Optional: Toasted walnuts or pumpkin seeds for crunch (I forget these half the time, still good.)
How I Actually Make This (With Detours & Sneaky Tastes)
- Cook the beets. If raw, scrub them and pop them in a pot of water. Bring to a simmer, cover, and let them go for 30-40 minutes until you can poke them easily with a fork. Or cheat and use pre-cooked (bless whoever invented those). Pro tip: let them cool, then peel with a paper towel. I usually end up with beet-stained hands—wear gloves if you care, I never do.
- Slice and dice. Chop your beets into bite-sized chunks or wedges (not too big, not too tiny). Slice the cucumbers however you like—I do half-moons. If your cucumbers are seedy, scoop 'em out. Or don’t, it’s your salad.
- Mix it up. Toss beets and cucumbers in a big bowl. Drizzle with olive oil and vinegar. Add salt and pepper. Here's where I sneak a taste and throw in a bit more vinegar or oil, because hey, who measures?
- Add the good stuff. Sprinkle in crumbled feta and chopped dill. Gently toss again (unless you want pink feta—actually, I don't mind it). If using nuts or seeds, now's the time. Pause to admire the colors; eat a piece, or three.
- Chill or serve. You can serve it right away, but I think it tastes better after a half hour in the fridge. Somehow the flavors mingle and become best mates.
Things I Wish I'd Known (Notes From The Trenches)
- The salad gets pinker the longer it sits—don’t panic. It’s just beet magic.
- If you over-salt, add more cucumber. Or, just call it "extra savory." It’s worked for me.
- Once I made it with only dried dill. It’s okay but fresh is best. Like, worlds apart.
- Using pre-cooked beets saves so much time it’s not even funny. A little earthier, but easier on a Tuesday night.
If You Want To Mix Things Up (Or, My Experiments)
- Try adding a handful of arugula. I did this once and it was oddly great—peppery bite!
- Swapped feta for goat cheese. Creamier, less salty, not everyone loved it but I did.
- I once tried adding orange segments thinking it’d be fancy. It was... weird. Wouldn’t repeat, unless you love surprises.
What If You Don't Have Fancy Gear? (Equipment Chat)
I usually just use a basic pot and a big knife. If you have a mandoline for thin cucumber slices, use it (just watch your fingers—ask me how I know). No salad bowl? Just use the biggest mixing bowl you’ve got. Or a serving platter. It's not fussy.
How Long Does It Keep? (Storage For Real Life)
In the fridge, it’ll last 2-3 days, but honestly, in my house it never lasts more than a day! The pink gets more intense and the feta softens up. If it gets watery, just give it a stir.
How Do You Serve It? (The Fun Part!)
This is great on its own as a light lunch, or alongside grilled chicken or fish (here’s a simple grilled chicken recipe I use). Sometimes I pile it on toast with a slick of hummus—leftovers are brilliant for that. If we’re feeling extra, we serve it in little bowls as an appetizer before a big meal.
Things I Learned The Hard Way (Pro-ish Tips)
- I once tried rushing the beet cooling step and regretted it—the feta just melted into a pink puddle. Not pretty.
- Don’t skip tasting as you go; sometimes it needs more acid or salt. Or maybe that's just me being picky.
- Letting it sit in the fridge helps the flavors, but if you wait too long the cucumbers can go a little mushy. Not tragic, but something to keep in mind.
FAQ (Yes, People Have Actually Asked Me These!)
- Can I use canned beets? Sure can! They’re softer and, well, a bit sweeter. Drain them first though—nobody likes beet soup salad.
- Is goat cheese okay instead of feta? Absolutely, though it’ll be creamier and less salty. You might need a pinch more salt, actually.
- What if I hate dill? Just use parsley or even mint, to be honest. I’ve done it when I ran out of dill and nobody complained (or noticed, really).
- Why does my salad turn totally pink? Oh, that’s normal! The longer it sits, the more it happens. It’s not a bug, it’s a feature.
- Do I have to chill it? Nah, but I think it tastes better after a half hour in the fridge. Personal preference.
One last thing—if you’re looking for more beet inspiration, Alexandra Cooks has a list of beet salads I always go back to. And if you need help with beet stains, apparently this Good Housekeeping guide is the real deal (I should probably bookmark it!). Anyway, let me know how yours turns out—or if you find a way to keep your hands from looking like abstract art.
Ingredients
- 3 medium beets, trimmed and scrubbed
- 1 large cucumber, sliced
- 100 g feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
-
1Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 40 minutes, or until tender. Allow to cool, then peel and cut into bite-sized cubes.
-
2Slice the cucumber into thin rounds and place in a large salad bowl.
-
3Add the cubed beets, crumbled feta cheese, and chopped dill to the bowl with the cucumbers.
-
4In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
-
5Pour the dressing over the salad and gently toss to combine. Serve immediately or chill before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!