Casey's Golden Beet Feta Crunch Salad
Tender golden beets, crisp cucumbers, feta, and toasted seeds make a colorful salad with a sharp lemon dressing.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (118 reviews)
INSPIRED BY
This original salad pairs sweet golden beets with cool cucumber, salty feta, and a lemon-maple dressing.
Story
Casey reaches for this salad when the table needs something sunny and crisp. The beets cook quickly in wedges, and the warm dressing makes them taste sweet without losing their earthy character. Feta and toasted seeds give every forkful a little salty crunch, which is exactly what a good side should do.
By Casey
Ingredients
- 3 medium golden beets, peeled and cut into thin wedges
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 English cucumber, halved and thinly sliced
- 1/4 small red onion, thinly sliced
- 1/3 cup crumbled feta
- 1/4 cup pumpkin seeds
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
Instructions
- Bring a medium saucepan of salted water to a simmer. Add the beet wedges and cook for 12 to 15 minutes until just tender.
- Whisk the lemon juice, maple syrup, Dijon, and extra-virgin olive oil in a small bowl until glossy.
- Drain the beets well and toss them with the dressing while they are still warm so they absorb the bright flavor.
- Toast the pumpkin seeds in a dry skillet over medium heat for 2 minutes, shaking often, until fragrant.
- Arrange the cucumber, red onion, and dressed beets on a platter. Sprinkle with feta, dill, the remaining salt, and toasted seeds.
- Serve warm or at room temperature with any extra dressing spooned over the top.
Chef Tips
- Slice the beets into similar-size wedges so they finish cooking together.
- Dress the beets while warm, then add the cucumber right before serving for the best crunch.
- Sunflower seeds or chopped walnuts work in place of pumpkin seeds.
- Refrigerate leftovers in a covered container for up to 2 days and add fresh seeds before eating.
Cook's Notes
- **Prep:** Slice the beets into similar-size wedges so they finish cooking together.
- **Cook:** Dress the beets while warm, then add the cucumber right before serving for the best crunch.
- **Swap:** Sunflower seeds or chopped walnuts work in place of pumpkin seeds.
- **Store:** Refrigerate leftovers in a covered container for up to 2 days and add fresh seeds before eating.