Name: Beet Cucumber Salad with Feta and Mint Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 English Cucumber, thinly sliced into rounds; 8 oz Ready Cooked Beets, sliced into bite sized pieces; ¼ Red Onion, thinly sliced; ½ cup Feta Cheese, crumbled; Fresh Mint Leaves, for garnish; 4 tbsp Olive Oil; 2 tbsp Lemon Juice, fresh; 1 tsp Honey or Maple Syrup; 1 tsp Dijon Mustard (optional for a tangy kick); Sea Salt and Black Pepper, to taste

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Introduction

This Beet Cucumber Salad with Feta and Mint is a refreshing and vibrant dish perfect for warm days or as a light side. The combination of crisp cucumber, sweet beets, and tangy feta creates a delightful balance of flavors, enhanced by a zesty lemon dressing. It’s quick to assemble and sure to impress.

A fresh salad in a white bowl with a thin red rim, placed on a white marbled surface with a cloth underneath. The salad has several layers: a base of thinly sliced green cucumbers with slightly darker edges, mixed with small pieces of dark red beetroot chunks scattered evenly. On top of that, thin strands of light purple onion are spread around. The next layer features crumbly white cheese, generously sprinkled all over the salad. Bright green mint leaves add a fresh touch, and everything is lightly drizzled with golden olive oil, with some black pepper sprinkled across. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 English Cucumber, thinly sliced into rounds
8 oz Ready Cooked Beets, sliced into bite-sized pieces
¼ Red Onion, thinly sliced
½ cup Feta Cheese, crumbled
Fresh Mint Leaves
4 tbsp Olive Oil
2 tbsp Lemon Juice, fresh
1 tsp Honey or Maple Syrup
1 tsp Dijon Mustard (optional for a tangy kick)
Sea Salt and Black Pepper, to taste

Instructions

Step 1: Arrange the cucumber, beets, and red onion on a large plate or in a shallow bowl.
Step 2: Sprinkle the crumbled feta cheese evenly over the top.
Step 3: In a small jar or bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard (if using), salt, and black pepper until well combined.
Step 4: Just before serving, drizzle the desired amount of dressing over the salad. Avoid tossing to prevent the salad from turning pink.
Step 5: Garnish with fresh mint leaves and serve immediately.

Tips & Variations

Use roasted beets instead of cooked for a deeper flavor.
Add toasted walnuts or pine nuts for a crunchy texture.
Replace mint with fresh basil for a different herbal note.
The Dijon mustard is optional but adds a nice tang to the dressing.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to maintain its fresh texture and prevent the cucumber from becoming soggy or the salad from discoloring.

How to Serve

A white bowl with a red rim holds a fresh salad with thinly sliced green cucumbers and dark red beet pieces spread evenly throughout the bowl. Thin purple onion slices are scattered across the salad, adding a light texture on top of the vegetables. White crumbled cheese is sprinkled generously over the entire dish, contrasted by bright green mint leaves placed sporadically for color. A yellow lemon wedge sits near the edge of the bowl, and a silver spoon rests inside the bowl on the right side. The bowl is set on a white marbled surface with a hint of a cloth beneath it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular (non-English) cucumbers?

Yes, but English cucumbers are preferred because they have fewer seeds and thinner skin, making them more tender and less bitter.

What can I substitute for fresh mint?

If you don’t have fresh mint, fresh basil or parsley can be used as alternatives, though the flavor will differ slightly.