This stunning Mediterranean Beet Salad is a beautiful blend of earthy roasted beets, cool crisp cucumbers, creamy feta cheese, and savory olives, all brought together with a bold and flavorful dressing. Fresh, colorful, and irresistibly delicious, it’s a perfect addition to any table — whether you’re hosting a dinner party, preparing a light lunch, or looking for a refreshing side dish.
Gather all Ingredients
Ingredient Notes:
- Beets – Use small to medium beets and a variety of colors if available.
- Cucumbers – I like to use English cucumbers because they’re thinner and have fewer seeds than regular cucumbers.
- Feta Cheese – good feta cheese is a must for this salad.
- Kalamata olives – you can use another kind of olive.
- Lemon juice – red wine vinegar will work very well too.
- Extra virgin olive oil, dijon mustard, salt, and pepper
How to make this Recipe:
- Make the dressing
In a small bowl, whisk the olive oil, mustard, lemon juice, salt, and pepper together.
- Mix
Place the beets, cucumbers, olives, and feta cheese in a medium bowl. Add the dressing and mix together.
- Enjoy
Sprinkle fresh dill on top.
Mediterranean Beet Salad – Frequently Asked Questions:
Yes, this salad can be made several hours ahead. In fact, letting it sit allows the flavors to meld. However, for the best texture, you might want to add the cucumbers and feta just before serving.
The traditional version is vegetarian. To make it vegan, simply omit the feta cheese or replace it with a plant-based alternative.
This salad pairs beautifully with grilled chicken, lamb, shrimp, or chickpeas for a vegetarian option. It can also be served as a side dish alongside other Mediterranean-style dishes.
Leftovers will keep well in an airtight container in the refrigerator for up to 3 days. Be aware that the beets may stain other ingredients over time.
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Mediterranean Beet Salad
Ingredients
- 3 small roasted or canned beets (cut into roughly 1/2″ pieces)
- ⅓ English cucumber, unpeeled (sliced into quarters)
- ¼ cup feta cheese (crumbled)
- ¼ cup kalamata olives (pitted, halved)
- 2 teaspoons extra virgin olive oil
- 1 teaspoon dijon mustard (coarse ground)
- 1 tablespoon fresh lemon juice
- ¼ teaspoon sea salt (or to taste)
- ⅛ teaspoon ground black pepper (or to taste)
- Fresh dill for garnish (chopped)
Instructions
- To make the dressing: in a small bowl, whisk the olive oil, mustard, lemon juice, salt, and pepper together.
- Place the beets, cucumbers, olives, and feta cheese in a medium bowl. Add the dressing and mix together.
- Sprinkle fresh dill on top. Enjoy!
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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