Cucumber Beet Salad

This simple cucumber beet salad is easy to prepare and loaded with amazing flavors. It combines sweet beets, crunchy cucumber, fresh herbs and a tangy lemon dijon sauce. Highly customizable, super healthy, perfect for the summer and this version is naturally vegan and dairy-free.

Here is a new vibrant and healthy salad to try this summer: easy beet cucumber salad!

It combines earthy roasted beets with the hydrating and cool crunch from fresh cucumbers for a nice balance in texture. Then, add tons of fresh herbs, such as dill and mint, and drizzle on the best dijon dressing over. This vegetable salad offers an explosion of amazing flavors combining the natural sweetness from the beets and a good punch of zesty taste coming from the oil-free dressing. And it is so versatile too, you can customize the ingredients as you wish depending on what's available.

Beets are definitely the star of this dish! I love adding beets to my smoothies and use raw beets in sandwiches, but beets are such a classic vegetable to use in vegetable salads (like this broccoli beet salad) or bowls because they add a lot of flavor, but also such a stunning color to your plate. And they are SO good for you! Beets are pretty much a nutrient powerhouse offering a whole lot of vitamins (especially vitamin C), fiber, folate and antioxidants, everything you need to keep you healthy and energized.

And this beetroot cucumber salad recipe is quite simple to prepare too! Bake the beets until tender and then, all you have to do is whisk the dressing together and build up the salad. I like to arrange larger pieces of vegetables with the herbs on a large plate and then drizzle the dressing over. I find this presentation to be so appetizing. But, feel free to chop the vegetables in small cubes and just toss everything in a bowl too. As a side note, if you like sweet and savory salads, then be sure to check out this beet watermelon salad too!

You can serve it as a side salad, but also turn it into a full meal by topping it with healthy grains or a protein of your choice, such as cubed tofu, vegan feta cheese or any cooked whole grain of your choice. You could choose to garnish with some cooked quinoa for a nice boost of plant-based protein.

This is definitely a recipe to keep in mind next time you are hosting, it is so appetizing it will disappear in no time! Or bring it to your next summer BBQ or picnic, this salad can be kept at room temperature for a few hours, making it easy to transport and enjoy in the sun. Also, this salad is naturally vegan, dairy-free and gluten-free, so everyone can enjoy it, no matter their diet!

Let me know if you gave it a try! ❤️

Highlights of this recipe

• Easy recipe and use pre-cooked beets to make this salad within 10 minutes!
• Adaptable recipe that can be enjoyed as a light and refreshing side dish or transformed into a full meal
• Healthy and nutritious: loaded with fiber, vitamins and folate, and makes for a hydrating salad to enjoy on a hot summer day
• Great summer dish filled with appetizing colors
• Very tasty with a perfect balance of sweet and tangy flavors
• Great addition to any gathering, such as summer BBQs, pot-lucks and picnics
• Fits many diets: vegan, vegetarian, dairy-free and gluten-free

Ingredients you'll need

• Beets: fresher beets have better taste and are usually sweeter compared to older beets which can have a more earthy flavor. You can use both the red or golden beets or a mix of both.
• Cucumber: I used half of an English cucumber, but you could also use about 2 Lebanese cucumbers.
• Red onion: their sweeter flavor compared to white onion works well in salads, especially when added raw. Green onions would be a good choice too.
• Fresh herbs: I love the combination of fresh dill and mint, I think they both work well together to add a lot of freshness, but basil would also be delicious.
• Lemon juice: used to add a lot of zesty flavor to the dressing, make sure not to use the bottled lemon juice!
• Dijon mustard: such a great pairing with beets! It brings a nice peppery taste and some creaminess too.
• Tahini: I like to include just a little bit to make the dressing a little more rich in texture, without overpowering the flavor. BUT, feel free to add some olive oil instead.
• Garlic: choose a small clove of garlic so the flavor isn't too strong.
• Sweetener: I used a small amount of maple syrup to balance out the flavor, but you can swap for agave nectar, brown rice syrup or any sweetener you like.
• Nutritional yeast: this ingredient is optional if you don't have any, but it deepens the taste of the dressing and pairs well with dijon and beets.
• Pumpkin seeds: for a good crunch and extra nutrition!

How to make cucumber beetroot salad

The longest part of this recipe definitely is to cook the beets. You can do this ahead of time and store the cooked beets in the fridge so this salad comes together super quickly later.

Cook the beets

Pre-heat the oven to 400º and cover the unpeeled beets with foil.

Then, bake in the oven for 50-60 minutes or until tender. The cooking time will vary widely depending on the size of your beets.

You can check for doneness after about 50 minutes (or 40 min if they are super small) by poking using a knife: the beet is done when it goes through the flesh very easily. If still not tender, then bake for 10-15 more minutes, then check again.

You can also cook the beets in a large pot of boiling water for 20-30 or until tender.

When the beets are done, remove the foil covering them and then, immerse them in cold water or place them under running water. Remove their root ends using a knife and then, simply rub them to remove their peels. It should come out very easily!

Then, slice the beets to your liking (or dice them!).

Make the beet cucumber salad dressing

In a bowl, whisk together the lemon juice, dijon mustard, tahini (or olive oil) sweetener, garlic, nutritional yeast and salt.

Then, taste and adjust the flavors to your preference.

Assemble the salad

In a large bowl, layer the beets, cucumber, mint, dill, red onion, pumpkin seeds and drizzle the dressing over. I like to create a few layers so I can add some sauce a little bit everywhere (check out my quick video below) and also, it keeps the salad from turning completely pink (don't get me wrong, a super pink salad is great, but was trying to keep the cucumber bright and green this time).

Enjoy!

Helpful tips

• For a quicker recipe, then make sure to check out your grocery store for already cooked beets in a vacuum pack in the fridge section. They will make you save so much time! Or also, consider cooking beets using your instant pot
• If using larger garden cucumbers, then you might want to remove their interior filled with larger seeds, if necessary. Also, consider peeling off their thick skin. This will give a better texture to the salad with less moisture and avoid a bitter taste.
• Feel-free to make the dressing ahead of time, which will also help enhance the flavors and allow the garlic to infuse the sauce better.
• Taste the dressing to ensure it is well balanced for your preference: you might want more sweetness, less tangy flavors or a saltier result. Play around with the ingredients!
• Red beets are very colorful and might stain! Just be aware of this if you have a non stain-proof counter or be sure to put on your apron if wearing white clothes... you might also want to wear gloves if you don't want your hands turn red.
• For a thinly sliced salad, then I recommend to use a mandoline!

Serving suggestions

This recipe can be enjoyed as a full meal, especially if paired with an extra source of plant-based protein such as tofu, cooked grains (quinoa is great here), chickpeas, lentils, etc. Try out my tofu feta cheese, it is amazing crumbled over this salad! You can also serve this salad with a side of bread to make it more filling.

You can also serve it over a bed of green lettuce, such as romaine or arugula, or even include the vegetable salad in a burrito wrap and add some roasted tofu + extra drizzle of the sauce. This would be a great way to enjoy leftovers!

This lettuce-free beet salad also makes for a perfect vegetable side dish for burgers, sandwiches or soups. It would pair well specifically with:

• Mashed chickpea avocado sandwich
• Chickpea and oat burgers
• Balsamic tofu wraps
• Jackfruit burgers
• Vegan gyros
• Crusted tofu wraps

Variations

This salad is highly customizable and you can change up the ingredients for a nice variety. Here are a few ideas:

• Fruits: feel free to include avocado or oranges, both of which would be amazing with the beets and cucumber.
• Onion: if you don't like raw onion, simply omit or add a finely diced green onion or shallot to the dressing before serving.
• Sweet: for more sweetness to balance out the flavor, then you can add a balsamic glaze over the salad.
• Vegetables: add some finely sliced (use a mandoline) or shredded carrots for more color, nutrients and flavors. Sliced radishes or red pepper would also be great in this recipe.
• Pickled onions: such as these balsamic pickled red onion or lime pickled red onion, would work well here to add a more tanginess to the salad and tenderize the flavor of raw onion.
• Switch the seeds: I enjoyed pumpkin seeds in this recipe, although you can of course swap for walnuts, chopped almonds, pistachios or pecans.
• Dressing: if you are not into dijon mustard, then try making instead this creamy tahini balsamic dressing or check out the creamy dill dressing from this chickpea salad, which would be perfect here too (simply include the dill in the sauce instead of in the salad).

Storage tips

This beet salad stores well in an air-tight container in the fridge for up to 3 days.

I did store my leftovers with the sauce included (so I can take the picture for the blog), which was fine and still delicious a few days later. The salad turned completely pink and the cucumber slices became softer though. So, I think for maximum freshness, I would recommend keeping the dressing apart if you know you will have some extra, just drizzle the sauce on each serving plate and keep the vinaigrette in a jar apart from the vegetables.

FAQ's

More fresh summer salad recipes to try

• Creamy Tuscan white bean salad
• Vegan watermelon feta salad
• Edamame crunch salad
• Vegan pesto couscous salad
• Chili-lime bean salad
• Vegan Waldorf salad
• Southwestern brown rice and quinoa salad
• Red lentil pasta salad
• Zesty quinoa salad
• Cucumber mango salad
• Ribbon carrot and cucumber salad
• Creamy dill chickpea salad
• Rainbow salad bowl
• Cilantro-lime pasta salad

I hope you enjoy this cucumber beetroot salad as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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