Refreshing Cucumber and Beetroot Salad: A Vibrant Summer Delight

This Cucumber and Beetroot Salad is a crisp, colorful, and nutrient-packed dish that’s as beautiful as it is delicious! Inspired by Mediterranean and Eastern European flavors, this salad combines earthy roasted beets, crunchy cucumbers, and a tangy lemon-dill dressing for a refreshing bite. Perfect for picnics, BBQs, or a light lunch, it’s gluten-free, vegan-friendly, and bursting with fresh flavors.

Not only is this salad a feast for the eyes, but it’s also incredibly healthy. Beets are rich in antioxidants and fiber, while cucumbers add hydration and a satisfying crunch. The zesty dressing ties everything together, making this salad a crowd-pleaser for any occasion!

Why This Recipe Works

Quick and Easy: With minimal prep and no cooking required (if using pre-cooked beets), this salad comes together in under 15 minutes. It’s perfect for busy weeknights or last-minute gatherings.

Customizable: Add crumbled feta for a creamy twist, swap dill for mint, or toss in some toasted walnuts for extra crunch. This recipe is versatile and adaptable to your taste.

Meal-Prep Friendly: The flavors meld beautifully in the fridge, making this salad ideal for make-ahead lunches. Just store the dressing separately if prepping more than a day in advance.

What’s In Cucumber and Beetroot Salad?

• Beetroot: Roasted or boiled beets add sweetness, vibrant color, and a boost of folate and iron.
• Cucumber: Provides a refreshing crunch and keeps the salad light.
• Red Onion: Adds a sharp, tangy contrast to the sweet beets.
• Fresh Dill: Lends a bright, herbaceous note that pairs perfectly with the lemon dressing.
• Lemon-Dill Dressing: A simple mix of lemon juice, olive oil, honey (or maple syrup), salt, and pepper to enhance the natural flavors.

How To Make Cucumber and Beetroot Salad

This salad requires minimal effort but delivers maximum flavor. Here’s how to assemble it:

Step 1: Prep the Vegetables

1. If using raw beets, roast them at 400°F (200°C) for 45–60 minutes until tender. Let cool, then peel and dice. (Skip this step if using pre-cooked beets.)
2. Slice the cucumber into half-moons or cubes. Thinly slice the red onion.

Step 2: Make the Dressing

1. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper until emulsified.
2. Stir in chopped fresh dill.

Step 3: Assemble the Salad

1. In a large bowl, combine diced beets, cucumber, and red onion.
2. Drizzle with the dressing and toss gently to coat. Garnish with extra dill.

Sides for Cucumber and Beetroot Salad

• Grilled Chicken or Fish: A protein-packed pairing for a balanced meal.
• Quinoa or Couscous: Adds heartiness for a more filling dish.
• Crusty Bread: Perfect for soaking up the lemony dressing.
• Greek Yogurt Dip: A creamy contrast to the salad’s tanginess.

Recipe FAQ’s

Can I Use Pickled Beets?

Yes! Pickled beets add a tangy twist. Reduce the lemon in the dressing if using pickled beets to avoid overpowering acidity.

How Long Does This Salad Last?

Store in an airtight container for up to 3 days. The cucumbers will soften slightly but still taste great.

Can I Add Cheese?

Absolutely. Crumbled feta or goat cheese pairs wonderfully with the earthy beets and fresh dill.

Other Recipes To Try

• Watermelon and Feta Salad: A sweet-and-salty summer favorite with mint and balsamic glaze.
• Kale & Pomegranate Salad: A winter twist with a citrus tahini dressing.
• Carrot and Radish Ribbon Salad: Thinly shaved veggies tossed in a sesame-ginger dressing.
• Roasted Beet and Orange Salad: Citrus segments, beets, and a honey-mustard vinaigrette.
• Kohlrabi and Apple Slaw: A crunchy, unconventional slaw with a creamy yogurt dressing.
• Korean-Style BBQ Meatballs with Spicy Mayo Sauce: Sweet, spicy, and utterly addictive!
• Roasted Beets and Sweet Potatoes: Perfect for holidays or easy weeknights!
• Apple Spinach Salad with Honey-Mustard Lemon Dressing: Ready in 15 minutes for a healthy meal or side!

Refreshing Cucumber and Beetroot Salad

A vibrant, nutrient-packed salad with roasted beets, crisp cucumbers, and a zesty lemon-dill dressing. Perfect for summer gatherings or a healthy lunch!

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: Salad

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 90kcal

Equipment

Chopping Board

Chef's Knife

Heatproof Bowl

Whisk

Ingredients

• 2 medium beetroots cooked and diced
• 1 large cucumber diced
• ½ red onion thinly sliced
• 2 tbsp fresh dill chopped

For the Dressing:

• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp honey or maple syrup
• ½ tsp salt
• ¼ tsp black pepper

Instructions

• Prep Vegetables: Dice cooked beets and cucumber. Thinly slice red onion.
• Make Dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a bowl. Stir in dill.
• Combine: Toss beets, cucumber, and onion in a bowl. Drizzle with dressing and gently mix.
• Serve: Garnish with extra dill. Enjoy chilled or at room temperature.

Notes

• Pre-Cooked Beets: Save time by using store-bought cooked beets.
• Make Ahead: Assemble up to 6 hours ahead; add dressing just before serving.
• Add-Ins: Try toasted walnuts, avocado, or crumbled cheese for extra richness.
• Vegan Option: Use maple syrup instead of honey.
• Storage: Keep leftovers refrigerated for up to 3 days.

Nutrition

Serving: 150g | Calories: 90kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Potassium: 350mg | Fiber: 3g | Sugar: 7g

Enjoy this bright, healthy salad! Share your creations with us in the comments below.