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Cucumber and beet salad topped with feta cheese and fresh herbs.

Cucumber and Beet Salad

Sara
This cucumber and beet salad combines tangy beets, crisp cucumber, and feta in a simple lemon dill dressing. Ready in 15 minutes!
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 211 kcal

Ingredients
  

  • 1 Tablespoon lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon dried dill
  • 3 Tablespoons extra-virgin olive oil
  • 2 cups beets canned, pickled, or roasted (diced)
  • 1 English cucumber thinly sliced
  • 4 ounces feta crumbled
  • ¼ cup fresh herbs mint, basil, or dill (chopped)

Instructions
 

  • In a small bowl, whisk together the lemon juice, kosher salt, dried dill, and olive oil until well combined.
  • Layer the cucumber, beets, feta, and fresh herbs in a bowl or on a platter.
  • Drizzle the dressing over the top just before serving.

Notes

To roast your own beets: Preheat the oven to 400°F. Trim and scrub 2 to 3 medium beets, then rub with olive oil and wrap in foil. Roast for 40 to 60 minutes, until fork tender. Let cool, then peel and dice.

Nutrition

Calories: 211kcalCarbohydrates: 11gProtein: 6gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 671mgPotassium: 378mgFiber: 2gSugar: 6gVitamin A: 544IUVitamin C: 12mgCalcium: 171mgIron: 1mg
Keyword cucumber and beet salad
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