This refreshing beet cucumber salad is the perfect simple and versatile side for your summer parties and BBQs.
With just a handful of simple ingredients and a light and subtle dressing, this gluten free salad is an absolute must try.
Plus, you can easily turn it into a vegan salad too-if that’s what you want!
The taste of roasted beet, teams up perfectly with the juicy and crunchy cucumber and onions, and mingles beautifully with the light vinaigrette.
The salad is then topped with a little salty crumbled feta to finish things up, which really ties the dish together.
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What's So Great About the Recipe?
I’m not really a fan of beets, but this is one recipe I always end up using, and I end up enjoying every bit(e) of it.
This refreshing salad takes just a few minutes of prep time to put together, and if you don’t mind the raw beet, it takes less than 10 minutes to whip it up.
The subtle, earthy flavor of this salad is a big plus, especially for the warm summer days when you want to enjoy a dish that will fill you up without being overly heavy or too much for your taste buds.
This beet cucumber salad is an excellent plant based side dish that packs in fiber, healthy fats, vitamins and so much more!
Ingredients
Beet: Beet, when roasted, turns more juicy and flavorful, and becomes much easier to eat too! The bright pop of color it lends to the salad is everything!
Cucumber: I’ve used English cucumbers for this recipe. They’re also known as Hothouse cucumbers and have a darker green color on the outside and tend to be more crunchy in texture, which complements the softness of the beet beautifully.
Onion: Sliced onions lend some extra flavor to the salad, and also bring in some crunch factor. They have a slight pungent taste which works well with the other ingredients, which is another plus!
Garlic: Garlic is the most versatile and simple addition to any salad dressing. This humble little spice can really amp up the flavor of the beet cucumber salad like nothing else.
Vinegar: Vinegar, paired with the olive oil, forms a nice base to the vinaigrette, and gives the salad some tangy freshness. If you don’t have vinegar, you can use lemon juice.
Olive oil: I would highly recommend using extra virgin olive oil as opposed to regular olive oil.
Herbs: I’ve used freshly chopped dill for this recipe, but you can use mint or cilantro too! The idea is to lend the beet cucumber salad a pop of color and some freshness.
Seasonings: I’ve usd a simple mix of salt, pepper and some black sesame seeds for a bit of color and texture. You can use chili flakes too!
Feta cheese: Feta cheese lends the salad a little protein punch and brings some nice salty and tangy goodness into the picture.
See recipe card for quantities.
How to Make the Beet Cucumber Salad
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.
Substitutions & Variations
- Roasted beet has a tender, softer texture and has a lot more flavor too! If you’re not too keen on roasting the vegetable, you can boil it or even use it raw!
- Instead of chopping the beet into small pieces, you can spiralize the beet to make it look more appealing.
- To make the beet cucumber salad healthier, you can also add some lightly toasted nuts like pine nuts and walnuts into it. They’ll also bring some crunchy texture to the salad. Just remember to chop them up coarsely before you add them in.
- Instead of cutting the beet and cucumber into pieces, you can slice them. To get beautiful, thin slices, use a mandolin slicer.
💭Top Tip
To simplify the dish, you can use a simple balsamic vinegar and olive oil dressing!
Equipment
How to Store the Leftover Beet Cucumber Salad
If you have any leftover beet cucumber salad, you can transfer it to an airtight container and refrigerate it for up to a day if you’ve added the feta on top, or for up to 2 days if it hasn’t been topped with the feta yet.
I would recommend adding the feta cheese on the top only on the portion that you want to serve to make it easier for you to store any leftovers that you might have.
Also remember to use a wide and shallow container to allow more airflow and to keep the salad from getting soggy.
Tips & Tricks to Nail the Recipe
- If you don’t have the energy to roast or boil the beet, you can make do with canned beets too!
- When roasting the beets, you’ll need to make sure you seal the edges of the foil well, to keep the juices from leaking out.
- Depending on how large your beet is, the time to roast can go up to 40 minutes.
- When handling the beet, you might want to wear gloves and an apron to keep any juices from staining your hands and clothes.
- To keep the salad fresh and flavorful for long, combine it with the dressing only up to an hour before you intend to serve it. Doing this will allow the flavors to develop, but will not end up making the salad soggy.
- If you want to make this salad more filling, you can throw in some canned chickpeas too!
- Another great idea to make the salad filling is to serve it on some cooked quinoa.
How to Serve the Beet Cucumber Salad
This flavorful beet cucumber salad can be served as a side dish or even enjoyed as a main dish when you’re looking to have a light meal.
With a Grilled Protein
I love serving this salad with my grilled meats. The subtle, tangy flavor of the salad works perfectly with some grilled chicken or shrimp that has been drizzled with some spicy chili crisp.
In a Mason Jar
This delicious salad can be layered into a mason jar and served (or stored for later). This can be a great way to preserve and serve the dish, or even carry along with you for a picnic or a potluck.
With Some Sandwiches
The salad can be a wonderful teammate to your sandwiches and wraps. The crunchy texture and the light flavor can work well with almost any kind of sandwich.
With a Soup
I think this fresh and crunchy salad can be a perfect side to any simple soup like my all time favorite vegetarian broccoli cheddar soup.
On a Bed of Greens
The beet and cucumber salad can also be served on a bed or greens like arugula, baby spinach, kale and lettuce. This one’s a great way to serve the salad especially if you’re consciously trying to eat healthier, plant based meals.
FAQs
An easy way to check for the doneness of the beet is to poke it in the center using a small pointed knife. If the knife slides in easily, the beet is done cooking. If you feel some resistance, you may want to roast the beet again for 10-12 minutes.
If you don’t have feta, you can use Gorgonzola or blue cheese instead- both these cheeses have a tangy, salty taste that compliments the beet cucumber salad beautifully.
Related Recipes
Looking for other recipes like this? Try these:
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.
