This cold beet salad pairs sweet beets with salty feta, red onion, dill, and a lemon Dijon vinaigrette. Make it ahead, then chill until you're ready to serve.
Quick Look: Cold Beet Salad
- What it is: Chilled beets with feta, red onion, dill, and lemon vinaigrette.
- Key Ingredients: Beets, feta, red onion, dill, and fresh lemon.
- Servings: 4 side-dish servings or 2 big salads.
- Total Time: 20 minutes to prepare and 30 minutes to chill. Allow extra time to cook and cool raw beets.
- Pairs Well With: Fish, chicken, steak, or a sandwich.
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Why You'll Love This Cold Beet Salad
When I see fresh beets, I can't resist! I like to roast red beets or steam them, and most of the time, I eat them straight up.
For this salad, I add just enough lemon vinaigrette to coat the beets, then finish with feta, red onion, and fresh dill. I first tried it with red wine vinegar, but I liked the fresh lemon better.
Cook the beets a day ahead, and the salad takes only a few minutes to put together.
For another variation, try Beet and Pear Salad with Figs and Feta.
Ingredients
See the recipe card below for exact amounts.
Use one pound of cooked, peeled beets. Steam or roast fresh beets ahead of time, or use plain precooked beets for a shortcut.
Love Beets are a good option. Look for them in the refrigerated produce section. Plain canned beets also work; drain and pat them dry before adding the dressing.
- Beets: Choose red beets for their deep color and natural sweetness.
- Feta cheese: Crumble a block for larger pieces. Goat cheese is a good substitute, or leave out the cheese for a dairy-free salad.
- Red onion: Slice thinly. For a milder flavor, soak the slices in cold water for 10 minutes, then drain and pat dry.
- Fresh dill: Adds a fresh finish. Substitute chopped parsley if you prefer.
- Lemon vinaigrette: Fresh lemon juice, extra-virgin olive oil, Dijon mustard, honey, a small garlic clove, and kosher salt. The honey softens the tartness; use maple syrup if preferred.
How to Make Cold Beet Salad
Step 1: Slice the beets. Cook the beets until tender, let them cool, and peel. Cut into wedges or bite-sized pieces. You can follow my steamed red beets recipe, then cool them before assembling the salad.
Step 2: Make the lemon vinaigrette. Whisk the lemon juice, Dijon mustard, honey, garlic, and salt in a small bowl. Slowly whisk in the olive oil until combined.
Step 3: Toss the salad. Gently toss the beets and red onion with the vinaigrette. Cover and refrigerate for at least 30 minutes.
Step 4: Finish and serve. Add the fresh dill and crumbled feta just before serving. Taste and adjust the salt or lemon juice as needed.
Serving Suggestions
Serve cold beet salad with pan-seared fish, roasted chicken, or steak. It also makes a good lunch alongside a tuna sandwich or a bowl of soup. For a larger salad, spoon it over arugula or mixed greens just before serving.
For a holiday meal, serve it alongside Thanksgiving turkey or brisket. Prepare the beets and dressing ahead, then add the feta and dill before serving.
Chef's Tips
- Cool the beets. Warm beets can soften the cheese and wilt the dill.
- Cut even pieces. Bite-sized wedges or cubes coat evenly with dressing.
- Add feta last. Scatter it on top to keep it from turning completely pink.
- Taste before adding salt. Feta is already salty.
- Chill before serving. Let the salad sit for at least 30 minutes so the flavors can come together.
Storage
Refrigerate cold beet salad in an airtight container for up to 3 days.
For the best results, store the feta and dill separately and add before serving.
Cold Beet Salad FAQ
Yes. Use plain steamed or vacuum-packed cooked beets. Drain and pat them dry before slicing. Avoid pickled beets, which will change the lemon dressing's flavor.
Yes. Toss the cooked beets and onion with the dressing up to a day ahead. Keep refrigerated and add the feta and fresh dill just before serving.
Yes. Golden beets work well with the same dressing. If using both red and golden beets, dress them separately and combine just before serving to limit staining.
Use crumbled goat cheese, or leave out the cheese for a dairy-free version. Add the cheese just before serving.
If you tried this cold beet salad or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Cold Beet Salad with Lemon Vinaigrette
Equipment
- Cutting board
- Chef's Knife
- Medium mixing bowl
- Small bowl and whisk
- Measuring cups and spoons
Ingredients
- 1 pound beets, cooked, peeled, and cooled
- ¼ cup red onion, thinly sliced
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, minced
- ¼ teaspoon kosher salt or to taste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh dill
- ⅓ cup feta cheese, crumbled
Instructions
- Cut the cooked, cooled beets into wedges or bite-sized pieces. Place in a mixing bowl with the red onion.
- Whisk the lemon juice, Dijon mustard, honey, garlic, and salt in a small bowl. Slowly whisk in the olive oil until combined.
- Pour the dressing over the beets and onion. Toss gently, cover, and refrigerate for at least 30 minutes.
- Add the dill and feta just before serving. Taste and adjust the salt or lemon juice as needed.
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