Golden Beet & Cucumber Salad with Feta Sweet golden beets team up with refreshing cucumber and salty feta cheese in this colorful salad. Honey sweetens the dressing, while slivered basil adds fresh summer flavor.


20 mins


1 hr 40 mins




  • 1 ½ pounds medium golden beets, trimmed, peeled and cut into thin wedges (about 12 per beet)
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons cider vinegar
  • ½ teaspoon honey
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 cups thinly sliced English cucumber (1 medium)
  • ¼ cup finely chopped red onion
  • ¼ cup crumbled feta
  • 2 tablespoons slivered basil


    Step 1

    Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add beet wedges to the basket; cover and steam, adding water to the pan if needed, until tender when pierced with a knife, 20 to 25 minutes.

    Step 2

    Meanwhile, whisk oil, vinegar, honey, salt and pepper in a large bowl. 

    Step 3

    Add the steamed beets, cucumber and onion to the vinaigrette and toss to coat. Refrigerate, stirring once or twice, until cool, about 1 hour. Stir again and top with feta and basil before serving.

Nutrition Facts

Serving Size: about 3/4 cup Per Serving: 163 calories; protein 3g; carbohydrates 14g; dietary fiber 4g; sugars 10g; added sugar 1g; fat 11g; saturated fat 2g; mono fat 8g; poly fat 1g; cholesterol 6mg; vitamin a iu 164IU; vitamin b3 niacin 1mg; vitamin c 8mg; vitamin d iu 1IU; vitamin e iu 2IU; folate 131mg; vitamin k 12mg; sodium 341mg; calcium 61mg; iron 1mg; magnesium 36mg; phosphorus 82mg; potassium 466mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 2mcg.


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