Crisp Cucumber and Beetroot Salad

This Crisp Cucumber and Beetroot Salad is a refreshing, nutritious, and colorful side dish perfect for any occasion. With crunchy cucumber, tender roasted or pickled beetroot, and a tangy Dijon dressing, it strikes the perfect balance between sweet, earthy, and zesty flavors. It’s quick to prepare, easy to customize, and looks just as beautiful as it tastes.

Why You’ll Love This Recipe

• Vibrant & Refreshing: Ideal for warm weather meals or light lunches.
• Healthy & Wholesome: Full of fiber, antioxidants, and healthy fats.
• Fast & Easy: Minimal chopping and no complex steps.
• Customizable: Add protein or extra veggies for variation.
• Perfect Make-Ahead Salad: Flavors improve as it sits.

Ingredients

For the Salad

• 1 large cucumber, thinly sliced
• 1 medium beetroot, roasted and sliced (or pickled for a different flavor)
• 1⁄4 red onion, thinly sliced
• 1⁄4 cup feta cheese, crumbled (optional)
• 2 tablespoons fresh parsley or dill, chopped

Dressing

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar (or apple cider vinegar)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (or maple syrup)
• Salt and pepper, to taste

Directions

Prepare the Dressing

1. In a small bowl, whisk together:
   • 3 tablespoons olive oil
   • 1 tablespoon balsamic vinegar
   • 1 teaspoon Dijon mustard
   • 1 teaspoon honey
   • Salt and pepper to taste
2. Mix well until the dressing is emulsified and smooth. Set aside.

Prepare the Vegetables

3. Slice the cucumber into thin rounds using a sharp knife or mandoline.
4. If using fresh beetroot:
   • Preheat oven to 400°F (200°C).
   • Wrap beet in foil and roast for 45–60 minutes until fork-tender.
   • Let cool, then peel and slice thinly.
     (If using pickled or canned beetroot, simply slice and pat dry.)
5. Thinly slice 1/4 red onion and chop the fresh herbs.

Assemble the Salad

6. In a large mixing bowl, combine:
   • Sliced cucumber
   • Roasted or pickled beet slices
   • Red onion
   • Chopped parsley or dill
   • Add crumbled feta if using.

Dress the Salad

7. Pour the prepared dressing over the salad.
8. Gently toss everything together to evenly coat the vegetables without breaking them.

Serve

9. Serve immediately for a fresh crunch, or refrigerate for 30 minutes to let the flavors meld.
10. Garnish with extra herbs or a few feta crumbles before serving.

Pro Tips and Variations

• Use a mandoline for ultra-thin, even cucumber slices.
• For bold flavor: Add a squeeze of lemon juice or citrus zest to the dressing.
• Make it spicy: Add a pinch of red pepper flakes or cayenne.
• Add crunch: Top with walnuts, pecans, or pumpkin seeds.
• Make it a meal: Toss in chickpeas or grilled chicken for protein.

Serving Suggestions

• Pair with grilled meats, fish, or falafel.
• Serve alongside crusty bread or grain bowls.
• Perfect as a light lunch with soup or a sandwich.
• Garnish with pomegranate seeds for a festive touch.

Storage / Reheating

• Refrigerator: Store in an airtight container for up to 2 days.
• Do not freeze: This salad is best served fresh.
• Tip: For best texture, store salad and dressing separately, combining just before serving.

FAQs

Can I use canned beets?
Yes! Rinse and slice them. They’re a quick alternative to roasting.

How do I make it vegan?
Use maple syrup instead of honey, and omit the feta or use a vegan cheese.

Can I prep this ahead of time?
Yes—just store the salad and dressing separately until ready to serve.

What if I don’t like red onion?
Use shallots or skip it for a milder flavor.

What’s the best vinegar to use?
Balsamic adds richness, but apple cider vinegar gives a brighter note.

Conclusion

This Crisp Cucumber and Beetroot Salad is a refreshing celebration of texture and color. With just a few ingredients, you get a dish that’s fresh, flavorful, and perfect for everything from weeknight dinners to special occasions. Easy to make and even easier to love, it’s a go-to salad that’s sure to impress.

Print