Beet Cucumber Salad
This beet cucumber salad combines tender roasted beets, crisp cucumber, red onion, and salty feta in a light garlic dressing. Fresh dill and sesame seeds finish it with plenty of flavor and a little crunch.
There is only about 5 minutes of hands-on prep, plus time for roasting and cooling the beets. Plus, you can use leftover roasted beets to make roasted beet puree.
The sweet, earthy beets and cool cucumber are a lovely contrast, while the vinegar keeps the dressing bright. Add the feta at the end so it stays in little crumbles rather than disappearing into the salad.
This Mediterranean salad is packed with flavor and texture- just like my all-time favorite Fattoush salad.
Quick Look: Beet Cucumber Salad
- 🔪 Prep time: 5 mins.
- ⏲️ Cook time: About 30 mins for roasting; larger beets may need longer.
- ❄️ Cooling and resting: Cool the beets, then rest the dressed salad for 10 mins.
- 👪 Servings: 2.
- 📋 Main ingredients: Beets, cucumber, red onion, feta, dill, olive oil, vinegar, garlic, black sesame seeds.
- ♨️ Cooking method: Roast beets → cool and chop → mix dressing → toss → rest → add feta.
- ⭐ Difficulty: Easy.
- 🥣 Best served: With Sumac chicken, sandwiches, or a bed of greens.
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What's So Great About the Recipe?
- Tender beets, crunchy cucumber, and creamy feta give each bite a mix of textures.
- A simple dressing brings the ingredients together without overpowering them.
- You can roast the beets ahead so there is very little to do before serving. Leftover roasted beets can be used to make a beet lemon hummus!
Recipe Ingredients
Beets: Roast until tender, then cool before peeling and chopping. Smaller, similarly sized beets are easier to cook evenly.
English cucumber: Its thin skin and small seeds work well here. Wash it well and leave the skin on for extra crunch. It's what I did when I made my Sumac cucumber salad too.
Red onion: Slice thinly so the flavor does not overwhelm the other vegetables.
Feta: Crumble over the finished salad for a salty, tangy contrast.
Fresh dill: Adds a light herbal flavor that pairs well with cucumber. I use my Air Fryer dried dill whenever I don't have fresh dill.
Olive oil and vinegar: Form the base of the dressing. Extra virgin olive oil gives the best flavor, but you can also use lemon infused olive oil.
Garlic: Smash or finely mince it so it flavors the dressing evenly.
Black sesame seeds: Add a little texture and contrast.
See recipe card for quantities.
Substitutions & Variations
- Use plain cooked or canned beets for a quicker salad. Drain them well; pickled beets will give a sharper, sweeter result.
- Replace the dill with dried mint or dried parsley for a different herb flavor.
- Swap the feta for a little crumbled blue cheese, or use dairy-free feta for a vegan version.
- For a deeper, savory flavor, use Air Fryer roasted garlic instead of raw garlic.
How to Make Beet Cucumber Salad
Step 1: Preheat the oven to 375°F. Wrap the beets in foil and roast, checking from 20–30 minutes, until a small knife slides into the center easily. Continue roasting as needed for larger beets, then cool and peel.
Step 2: Mix the olive oil, vinegar, garlic, sesame seeds, salt, and pepper in a small bowl.
Step 3: Cut the cooled beets and cucumber into bite-sized pieces. Add to a bowl with the sliced red onion and chopped dill.
Step 4: Spoon over the dressing and toss gently. Rest for 10 minutes, then add the crumbled feta and serve.
💭Top Tip
Let the roasted beets cool completely before adding the cucumber and herbs. Warm beets can soften the cucumber and wilt the dill.
Tips & Tricks to Nail the Recipe
- Use tenderness rather than the clock to judge the beets. Whole medium or large beets can need considerably longer than 30 minutes.
- Keep the beet and cucumber pieces a similar size so each forkful has a little of everything.
- If your cucumber has a watery, seedy center, scoop it out before chopping.
- Beet juice stains easily, so protect your work surface and rinse the board promptly.
- Toss gently and add the feta last. Red beets will still tint the cucumber and cheese pink as the salad sits.
How to Serve Beet Cucumber Salad
Serve this salad with grilled chicken or garlic lemon butter shrimp. For a vegetarian meal, pair it with cheesy rice stuffed peppers or Egyptian boiled fried egg salad.
For a soup-and-salad meal, pair it with my gluten free broccoli cheddar soup. You can also spoon it over arugula, baby spinach, or cooked quinoa.
Troubleshooting and FAQs
Insert a small knife into the thickest part. It should slide in easily. If there is resistance, continue roasting and check again; the time varies with the size of the beets.
You can, but the texture is much firmer. Grate or shave them thinly rather than using chunky pieces. Roasted or cooked beets give the tender texture intended for this version.
Red beet juice naturally colors the other ingredients. Add the beets and feta close to serving if you want more distinct colors, or use golden beets for less staining.
Refrigerate in a sealed container and use within 1–2 days for the best texture. Add feta only to the portions you plan to serve. The cucumber will release moisture and the beets will color the salad as it sits.
Yes. Roast and cool the beets, then refrigerate them separately from the cucumber, herbs, dressing, and feta. Assemble close to serving, allowing the 10-minute rest before adding the cheese.
More Easy Salad Recipes
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If you tried this beet cucumber salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Beet Cucumber Salad
Ingredients
- 2 medium sized beets
- 1 red onion cut in half and thinly sliced
- 1 english cucumber
- 1 tablespoon olive oil
- ¼ cup crumbled feta cheese
- 1 teaspoon vinegar
- 1 teaspoon Salt & pepper
- ¼ cup fresh dill leaves
- ½ teaspoon black sesame seed
- 3-4 cloves garlic smashed
Instructions
- Preheat the oven to 375 degrees. Wrap the beet in aluminum foil and cook for 20-30 minutes.
- In a small bowl, mix the olive oil, sesame seeds, salt, pepper, vinegar and garlic.
- Chop up the beet and cucumber in bite sized pieces. Transfer to a bowl with some sliced onions and chopped dill.
- Spoon some of the dressing over the salad and toss well. Let the salad rest for 10 minutes, top with crumbled feta cheese and serve.
Notes
- Use fresh, firm English cucumbers for the best crunch and tender roasted beets for a naturally sweet, earthy flavor.
- Roast the beets until fork-tender, then let them cool before chopping and adding them to the salad.
- Use fresh dill for the best flavor, or swap it with mint or cilantro for a different twist.
- Replace the vinegar with freshly squeezed lemon juice for a brighter, citrusy dressing.
- Add the feta cheese just before serving to keep it fresh and prevent it from turning pink from the beet juices.
- For a vegan version, skip the feta or use a plant-based alternative.
- Store leftovers in an airtight container in the refrigerator for up to 2 days, preferably without the feta cheese.
