Chilled Beets with Cucumbers, Feta and Dill

Beat the heat with a refreshing summer salad of sweet, chilled beets, cool, crunchy cucumbers and fresh, crisp lettuce. A few crumbles of creamy, tangy feta cheese make the salad irresistable. Serves 4.

For the Vinaigrette

•    1 tablespoon Dijon mustard
•    1 tablespoon white wine vinegar
•    pinch of sugar
•    salt and freshly ground black pepper to taste
•    3 tablespoons extra-virgin olive oil

  1. In a small bowl, whisk together the Dijon mustard, vinegar, sugar, salt and pepper. Slowly whisk in the oil. Refrigerate (up to 1 week) until ready to serve.

For the Salad

•    2 medium beets
•    1/4 cup vinaigrette
•    1 teaspoon chopped, fresh dill
•    1 head Boston or green leaf lettuce, washed and leaves torn
•    1 cucumber, halved and sliced
•    2 tablespoons crumbled feta cheese
•    Purple basil leaves, optional for garnish

  1. Place the beets in a medium saucepan and cover with water. Weigh the beets down (they tend to float) with a heat proof plate that fits inside the saucepan. Bring to a boil and simmer until the beets are tender when pierced with a small paring knife, about 45 minutes, longer for larger beets. Drain, let cool and refrigerate. (Cooked beets will keep up to 5 days in the refrigerator).
  2. Peel, halve and slice the chilled beets. Place the sliced beets in a small bowl and toss them with 2 tablespoons of the vinaigrette and dill.
  3. In a large bowl, toss the lettuce, cucumber and the remaining vinaigrette.
  4. Divide the lettuce mixture among 4 serving plates. Arrange the beets in the center of each pile of lettuce and garnish with the feta cheese and a few purple basil leaves.

Grilled steak salad: Make an easy meal by adding sliced, grilled sirloin or flank steak to the salad. Or, instead of steak, try grilled salmon or chicken – both pair beautifully with beets and cucumbers.

Tip for peeling beets: With a paper towel in each hand, rub the skin off each beet. The paper towels keep your hands from turning bright red (if you’re peeling red beets) and do a beautiful job of taking off the skin while maintaining the contour of the beet.


Share on Social
Sign up for farm updates

Follow the Farm
Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

Follow Us
Willowsford Farm Stand

23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900

Follow Us