Blood Orange Glazed Beet Salad With Feta, Cucumbers & Dill

Looking for a salad that’s as beautiful as it is delicious? This Blood Orange‑Glazed Beet Salad with Feta, Cucumbers & Dill is a showstopper! The earthy sweetness of roasted beets is perfectly balanced by the bright, tangy flavor of blood oranges, creamy feta, and a refreshing hint of dill. It’s a vibrant and healthy dish that’s perfect for a light lunch, a side dish, or even a stunning appetizer. This salad is a celebration of winter flavors, and we can’t wait for you to try it!

You’ll Need These Ingredients

• 500g (1 lb) Fresh Beets: We recommend using a mix of red and golden beets for visual appeal, but any variety will work. Beets are packed with nutrients and have a naturally sweet, earthy flavor. Boiling them until tender is key to a perfect texture.
• 200g (7 oz) Cucumber: English cucumbers (also known as seedless cucumbers) are ideal because of their thin skin and fewer seeds, but any cucumber will do. Slicing them into half-moons adds a lovely shape and texture to the salad.
• 150g (5 oz) Feta Cheese: Opt for a good quality feta, preferably made from sheep’s milk, for the most authentic flavor. Crumbling the feta provides a salty, tangy counterpoint to the sweetness of the beets and oranges.
• 2 Tbsp Fresh Dill: Fresh dill is essential for its bright, herbaceous flavor. Chop it finely to distribute the flavor evenly throughout the salad. Reserve a few fronds for garnish.
• 60ml (1/4 cup) Blood Orange Juice: Freshly squeezed blood orange juice is non-negotiable! It provides the signature citrusy flavor and beautiful color of the glaze. Blood oranges are in season during the winter months and have a unique, slightly raspberry-like flavor.
• 1 tsp Blood Orange Zest: The zest adds an extra layer of intense citrus aroma and flavor. Be sure to zest only the outer colored part of the peel, avoiding the white pith which can be bitter.
• 15ml (1 Tbsp) Honey: A touch of honey balances the acidity of the blood orange juice and adds a subtle sweetness to the glaze.
• 1 tsp Dijon Mustard: Dijon mustard helps emulsify the vinaigrette and adds a subtle tang.
• 30ml (2 Tbsp) Extra-Virgin Olive Oil: Use a high-quality extra-virgin olive oil for the best flavor. It creates a smooth, glossy glaze.
• ½ tsp Fine Sea Salt: Enhances all the flavors in the salad.
• ¼ tsp Freshly Ground Black Pepper: Adds a subtle spice.
• ½ tsp Additional Blood Orange Zest, Toasted: Toasting the zest briefly intensifies its flavor and adds a delightful crunch as a garnish.

Ingredient Substitutions

Don’t have all the ingredients on hand? Here are a few simple substitutions:

• Beets: You can use pre-cooked beets to save time, but the flavor won’t be quite as vibrant.
• Feta: Goat cheese or halloumi are excellent substitutes for feta.
• Blood Oranges: If blood oranges aren’t in season, you can use regular oranges, but the color and flavor will be slightly different. A combination of orange and grapefruit can also work well.
• Dill: Parsley or mint can be used in place of dill, though they will offer a different flavor profile.

Let’s Build This Vibrant Salad: Step-by-Step Instructions

1. Boil and Prepare the Beets: Begin by bringing a large pot of salted water to a rolling boil. Gently add the beets and cook for 20-25 minutes, or until they are easily pierced with a fork. This ensures they are tender but still hold their shape. Once cooked, drain the beets and allow them to cool slightly before peeling. Peeling is much easier when they’re cool enough to handle! Finally, cut the peeled beets into bite-sized wedges – about 1-inch pieces work well.
2. Slice the Cucumber: While the beets are cooling, prepare the cucumber. Wash it thoroughly and slice it into half-moon shapes. A mandoline can be helpful for achieving uniform slices, but a knife works just as well. The half-moons provide a refreshing crunch and visual appeal to the salad.
3. Craft the Blood Orange Vinaigrette: In a small bowl, whisk together the freshly squeezed blood orange juice, blood orange zest, honey, Dijon mustard, salt, and pepper. The honey balances the acidity of the blood orange, while the Dijon mustard adds a subtle tang and helps emulsify the dressing. Slowly drizzle in the extra virgin olive oil while continuously whisking. This slow addition is crucial for creating a stable emulsion – the dressing should appear shiny and slightly thickened.
4. Arrange the Salad Base: Choose a large, white serving plate. The white background will really make the colors of the beets, cucumbers, and feta pop. Arrange the beet wedges in a single, even layer. Then, scatter the cucumber slices around the beets, creating a visually appealing contrast.
5. Add the Feta: Sprinkle the crumbled feta cheese evenly over the beets and cucumbers. Don’t be shy – the feta adds a lovely salty and creamy element to the salad.
6. Dress the Salad: Generously drizzle the blood orange vinaigrette over the entire salad. Allow the dressing to pool slightly in the center, creating a beautiful glossy coating and thin orange ribbons. This adds to the visual appeal and ensures every bite is flavorful.
7. Garnish and Serve: Scatter the chopped fresh dill over the top of the salad. Add a few extra dill fronds for height and a touch of elegance. Finally, sprinkle the toasted blood orange zest over the salad for a burst of aromatic color and intensified citrus flavor. Serve immediately at room temperature. For a more uniform coating, you can gently toss the salad with the vinaigrette just before serving.

The Secret to Toasted Blood Orange Zest

Don’t skip toasting the blood orange zest! It seems like a small step, but it makes a huge difference. Toasting the zest in a dry pan for just a minute or two releases its essential oils, intensifying the citrus aroma and adding a delightful depth of flavor to the salad. Watch it carefully, as it can burn quickly.

Why Blood Oranges Shine in This Salad

Blood oranges aren’t just beautiful; they bring a unique flavor profile to this salad. Their slightly tart, raspberry-like notes complement the earthy sweetness of the beets perfectly. Unlike regular oranges, blood oranges have a lower acidity, making them ideal for dressings where you want a bright, balanced flavor. The vibrant color also adds a stunning visual element.

Beet Preparation: A Key to Texture and Flavor

The way you cook and prepare the beets significantly impacts the final salad. Boiling is a simple and effective method, but roasting beets can intensify their sweetness. If you choose to roast, wrap the beets in foil and roast at 400°F (200°C) for 45-60 minutes, or until tender. Regardless of the cooking method, allowing the beets to cool slightly before peeling makes the process much easier. Cutting them into wedges, rather than small cubes, provides a more substantial and visually appealing texture.

Serving Suggestions & Variations

This Blood Orange-Glazed Beet Salad is a fantastic side dish for grilled fish, roasted chicken, or even a vegetarian main course. For a heartier salad, consider adding toasted walnuts or pistachios for extra crunch and protein. A sprinkle of balsamic glaze can also add a touch of sweetness and complexity. If you can’t find blood oranges, regular oranges can be substituted, but the flavor will be slightly different.

Frequently Asked Questions

Can I make the vinaigrette ahead of time?

Yes, you can! The vinaigrette can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Just whisk it well before using.

Can I use pre-cooked beets?

Absolutely. If you’re short on time, pre-cooked beets are a convenient option. Just make sure they are not pickled, as the vinegar will clash with the blood orange vinaigrette.

Is this salad vegan?

Not as written, due to the feta cheese. However, you can easily make it vegan by substituting the feta with a plant-based feta alternative or omitting it altogether.

Enjoy this vibrant and flavorful Blood Orange-Glazed Beet Salad! It’s a perfect way to celebrate the season’s bounty. Don’t forget to save this recipe to Pinterest for later!

beet salad with feta cucumbers and dill

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• Author: Rachel Thompson
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Blood Orange-Glazed Beet Salad with Feta, Cucumbers & Dill is a vibrant and healthy dish, balancing earthy beets with tangy citrus and creamy feta. It’s perfect as a light lunch, side, or appetizer.

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Ingredients

Scale 1x2x3x

• 500g (1 lb) Beets: Boil until tender, then peel and wedge.
• 200g (7 oz) Cucumber: Slice into half-moons.
• 150g (5 oz) Feta Cheese: Crumble for a salty, tangy flavor.
• 2 Tbsp Fresh Dill: Chop finely for even flavor distribution.
• 60ml (1/4 cup) Blood Orange Juice: Freshly squeezed for signature flavor.
• 1 tsp Blood Orange Zest: Adds intense citrus aroma.
• 15ml (1 Tbsp) Honey: Balances acidity with subtle sweetness.
• 1 tsp Dijon Mustard: Emulsifies vinaigrette and adds tang.
• 30ml (2 Tbsp) Extra-Virgin Olive Oil: Creates a smooth glaze.
• ½ tsp Fine Sea Salt: Enhances flavors.
• ¼ tsp Freshly Ground Black Pepper: Adds subtle spice.
• ½ tsp Toasted Blood Orange Zest: Intensifies flavor and adds crunch.

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Instructions

1. Boil Beets: Boil beets until tender, cool, peel, and wedge.
2. Slice Cucumber: Wash and slice cucumber into half-moons.
3. Make Vinaigrette: Whisk together juice, zest, honey, mustard, salt, pepper, and oil.
4. Arrange Salad: Layer beets and cucumbers on a plate.
5. Add Feta: Sprinkle crumbled feta over the beets and cucumbers.
6. Dress Salad: Drizzle vinaigrette over the salad.
7. Garnish & Serve: Scatter dill and toasted zest; serve immediately.

Notes

Toasting the blood orange zest intensifies its flavor. Roasting beets instead of boiling can enhance their sweetness.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Boiling, Whisking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup
• Calories: 220 kcal
• Sugar: 12 g
• Sodium: 350 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 20 mg