If you’re looking for a vibrant, fresh, and flavorful dish that brightens up any meal, the Beet Salad with Feta and Dill Recipe is an absolute must-try. This colorful salad combines the earthy sweetness of roasted beets with the creamy tang of feta cheese and the refreshing snap of fresh dill, all tied together with a simple olive oil and red wine vinegar dressing. Whether you’re serving it as a side or a light lunch, this salad offers a perfect balance of textures and tastes that will have you coming back for more.
Ingredients You’ll Need
Each ingredient in this Beet Salad with Feta and Dill Recipe plays a pivotal role in creating a delightful harmony of flavors and textures. From the tender roasted beets to the punchy dill and salty feta, every component is simple yet essential.
- 4 medium red beets: The star of the dish, roasted to bring out their natural sweetness and earthy flavor.
- 1/2 cup crumbled feta cheese: Adds a creamy, tangy contrast that perfectly complements the beets.
- 2 tablespoons fresh dill, chopped: Infuses the salad with a bright, herbaceous aroma and fresh taste.
- 2 tablespoons olive oil: Provides a smooth, fruity base for the dressing to coat the beet slices evenly.
- 1 tablespoon red wine vinegar: Adds a pleasant acidity that balances the sweetness of the beets and creaminess of feta.
- Salt and pepper to taste: Essential for enhancing and rounding out all the flavors.
How to Make Beet Salad with Feta and Dill Recipe
Step 1: Roast the Beets
Start by preheating your oven to 400°F (200°C). Give your beets a good scrub under running water to remove any dirt, then trim off the ends. Wrap each beet individually in foil to lock in moisture during roasting. Place them on a baking sheet and roast for 45 to 60 minutes until they are fork tender—this slow cooking transforms their texture and brings out a natural sweetness that’s hard to beat.
Step 2: Peel and Slice the Beets
Once the beets are cool enough to handle, gently peel the skins off; they should come off easily thanks to roasting. Slice the peeled beets into uniform 1/4-inch rounds or wedges. This shape helps the dressing cling beautifully and makes for an attractive presentation on the plate.
Step 3: Dress the Beet Slices
Place your sliced beets in a large bowl and drizzle with olive oil and red wine vinegar. Season generously with salt and freshly ground black pepper. Toss gently to ensure every slice is lightly coated with the flavorful dressing, which balances sweetness with a tangy kick.
Step 4: Fold in Feta and Dill
Now for the magic touch: add in the crumbled feta and chopped dill. Use a gentle folding motion to combine everything without breaking up the feta too much. The creamy feta and aromatic dill bring incredible depth and freshness that elevate this salad to a whole new level.
Step 5: Chill or Serve Immediately
You can enjoy this beet salad right away while it’s fresh and vibrant, or pop it in the fridge for about 30 minutes to let the flavors marry perfectly. Chilling adds a cooling element and intensifies the taste, making it even more irresistible.
How to Serve Beet Salad with Feta and Dill Recipe
Garnishes
For an extra pop of color and texture, sprinkle some toasted walnuts or pine nuts on top just before serving. A few extra sprigs of fresh dill can add elegance and an herbal punch. If you enjoy zesty notes, a light drizzle of lemon zest or a splash of balsamic glaze also complements beautifully.
Side Dishes
This Beet Salad with Feta and Dill Recipe is incredibly versatile. It pairs wonderfully alongside grilled chicken, fish, or lamb for a well-rounded meal. It also makes a fresh, unexpected companion to grain bowls or hearty roasted vegetables for a vegetarian-friendly option.
Creative Ways to Present
For a stylish presentation at your next gathering, arrange beet slices in overlapping concentric circles on a large platter, then scatter feta and dill on top. Using colorful plates or wooden boards enhances the earthy tones. You can even stuff the salad into pita pockets or on top of crostini for charming, bite-sized appetizers.
Make Ahead and Storage
Storing Leftovers
Store any leftover beet salad in an airtight container in the refrigerator. It keeps well for up to 3 days. The flavors continue to develop, making it just as delicious—or even better—the next day.
Freezing
Because of the fresh herbs and creamy feta, freezing this salad is not recommended. The texture of the beets might hold up, but the feta and dill will lose their freshness and crumble too much when thawed.
Reheating
This salad is best enjoyed chilled or at room temperature. If you prefer slightly warmed beets, heat them before mixing with the other ingredients, but avoid reheating the entire salad to preserve the integrity of the feta and dill.
FAQs
Can I use golden beets instead of red beets?
Absolutely! Golden beets offer a milder flavor and beautiful color contrast, making the salad just as stunning and delicious.
Can I substitute feta cheese with another type of cheese?
Sure, but choose a cheese that is crumbly and tangy, like goat cheese, to maintain the balance of textures and flavors in the salad.
Is it necessary to roast the beets, or can I boil them?
Roasting intensifies beet flavor and sweetness, but boiling is a quicker alternative. Just be aware the flavor will be a bit different—less caramelized but still tasty.
How long can I prepare this salad before serving?
You can prep it up to a day ahead. Just keep it refrigerated and toss gently before serving to refresh the flavors and textures.
Can I add other herbs to this salad?
Definitely! Parsley, mint, or chives can be added to complement or vary the flavor, but dill is traditional and has a lovely bright note that pairs perfectly.
Final Thoughts
I can’t recommend the Beet Salad with Feta and Dill Recipe enough for anyone who loves simple, fresh, and vibrant dishes. It’s a fantastic way to bring color and bold flavors to your table with minimal fuss. Give it a try and watch it become one of your favorite go-to recipes for any season!
Print
Beet Salad with Feta and Dill Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing Beet Salad with creamy feta cheese, fresh dill, and a tangy olive oil and red wine vinegar dressing. Perfect as a light appetizer or a side dish, this roasted beet salad combines earthy sweetness with bright, savory flavors.
Ingredients
Beets
- 4 medium red beets
Dressing and Toppings
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Scrub the beets clean under cold running water and trim off the ends to prepare them for roasting.
- Roast Beets: Wrap each beet individually in aluminum foil to lock in moisture. Place the wrapped beets on a baking sheet and roast in the preheated oven for 45 to 60 minutes, or until a fork easily pierces the beet, indicating they are tender.
- Cool and Peel: Remove the beets from the oven and allow them to cool slightly until they’re comfortable to handle. Peel off the skins by rubbing them gently with your fingers or a paper towel, then slice the beets into 1/4-inch rounds or wedges according to your preference.
- Prepare Dressing and Season: In a large mixing bowl, combine the sliced beets with olive oil and red wine vinegar. Season with salt and freshly ground black pepper to taste, tossing gently to coat each slice evenly.
- Add Cheese and Herbs: Gently fold in the crumbled feta cheese and chopped fresh dill, being careful not to break up the beets. Toss lightly until everything is evenly mixed and coated with the dressing.
- Serve or Chill: Serve the salad immediately to enjoy the fresh and vibrant flavors, or chill it in the refrigerator for about 30 minutes to allow the flavors to meld for an enhanced taste experience.
Notes
- Roasting times may vary based on beet size; check tenderness with a fork after 45 minutes.
- For easier peeling, wear gloves or use a paper towel to rub off the skins to avoid staining your hands.
- Feel free to substitute red wine vinegar with balsamic vinegar for a sweeter note.
- This salad can be served warm, at room temperature, or chilled based on your preference.
- To make it vegan, omit the feta cheese or substitute with a plant-based alternative.
