Cucumber Beet Salad is a vibrant and easy recipe that combines tender cooked beets with crisp cucumbers, red onion, fresh parsley, and a tangy homemade lemon vinaigrette.
This simple, flavorful salad is the perfect savory side to pair with any meal or enjoy on its own—plus, it's naturally vegan and gluten-free.
If you love beets, try my beet and spinach smoothie and beetroot pineapple smoothie next.
Beetroot cucumber salad is a great way to use up extra beets. I love eating it alone or serving it with my meatless pea stew, spiced red lentil soup, chickpea patties, or creamy cashew burrata.
The flavors are earthy, tangy, salty, and savory—full of amazing depth, yet light and refreshing! Best of all, it’s budget-friendly and ideal for summer or any season.
The longest part is boiling the beets, but you can use canned or pickled beets if you're short on time. My family loves this salad, and I hope you will too!
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Ingredients and Substitutions
- Red beets: I boiled fresh beets but you can use canned or pickled beets for convenience.
- English Cucumbers: I chose English cucumbers for their mild flavor and crisp texture, but Persian cucumbers are a great alternative.
- Red Onion: It adds a zesty bite, but yellow or green (spring) onions work well too.
- Parsley: Parsley adds a clean, peppery taste, but cilantro, arugula, chives, or basil can be used instead.
- Vinaigrette: Fresh lemon juice, extra virgin olive oil, maple syrup, yellow mustard, dried dill, black pepper, and salt.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Cucumber Beet Salad
- Cook the beets: Place fresh red beets in a pot of salted water. Bring to a boil, then reduce heat and simmer, partially covered, for 25-40 minutes (or until a paring knife easily pierces them with minimal resistance). Smaller beets will take less time, while larger ones will take longer. Skip this step if using pre-cooked beets.
- Prepare veggies: Once cooked, drain the hot beets and rinse them under cold running water to cool them down. Trim the root ends and rub off the peels—they should slip off easily. Slice the beets, cucumbers, and red onion, then place them in a large salad bowl.
- Make the vinaigrette: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, maple syrup, mustard, dried dill, black pepper, and salt.
- Assemble the salad: Drizzle the dressing over the sliced veggies and add finely chopped parsley. Gently toss, or leave layered to avoid the salad turning completely pink.
Hint: To save time, you can cook the beets ahead of time and store them in the fridge. This way, when you're ready to make the salad, all you need to do is slice and assemble.
Test
I’ve also made this salad with raw grated beets and added some grated carrots, and let me tell you—it tastes delicious! The raw beets and carrots add a crunchy, earthy texture that pairs perfectly with the crisp cucumbers and tangy vinaigrette.
Storage
This salad is best served immediately for the freshest taste and texture. If you have leftovers, store them in an airtight container in the fridge for up to a day, but note that the beets will turn the salad pink, and the cucumbers will become softer.
To make ahead, you can boil the beets in advance and prepare the dressing ahead of time—just store it in a sealed jar in the fridge. When ready to serve, simply slice the vegetables, pour over the dressing, and enjoy.
Variations
- Add grated carrots for extra crunch and a pop of color.
- Use arugula or spinach instead of parsley for a peppery, leafy twist.
- Top with vegan feta for added creaminess and flavor.
- Mix in roasted chickpeas for a crunchy, protein-packed boost.
- Add avocado for a creamy, rich texture that complements the tangy dressing.
- Try pickled beets for an extra zingy, tangy flavor.
- Use red cabbage for a crunchy, vibrant addition with a slightly different flavor.
- Add a handful of nuts or seeds like walnuts, almonds, or sunflower seeds for crunch and healthy fats.
- Use apple cider vinegar, white wine vinegar, or balsamic vinegar in place of lemon juice for a different tangy flavor.
Marinela's Tips
- Cook beets ahead of time: Boil them in advance and store them in the fridge for quick assembly when you're ready to make the salad.
- Use gloves when handling beets: If you don’t want stained hands, wear gloves while peeling and slicing the beets.
- Use a sharp knife: This makes slicing the beets and cucumbers easier and ensures even pieces for the best texture.
- Peel beets under running water: This helps remove the skins effortlessly while keeping your hands from getting too stained.
- Taste and adjust: Before serving, always taste your vinaigrette and adjust the seasonings to your preference.
Frequently Asked Questions (FAQ's)
Yes! Beetroot and cucumber pair beautifully in salads. The earthy sweetness of beets balances the crisp, refreshing taste of cucumbers, creating a delicious contrast in flavor and texture.
Yes! Raw beetroot is great in salads, adding a fresh, slightly sweet, and crunchy texture. Just use fresh, tender beets and grate or slice them finely for the best results.
Yes, canned beets are a convenient, pre-cooked option, while pickled beets add a tangy twist. Just drain them well and adjust the vinaigrette if using pickled beets.
You’ll know the beets are perfectly cooked when you can easily pierce them with a pairing knife or fork with little resistance. Smaller beets cook faster (around 25 minutes), while larger ones take longer (up to 40 minutes). If they feel too firm, let them simmer a bit longer, checking every few minutes.
Serving Suggestions
This beetroot cucumber salad pairs well with many dishes! Enjoy it with a bowl of green spinach and broccoli soup, alongside garlic hummus without tahini, or with crispy eggless potato pancakes.
It also makes a great side for gram flour muffins, baked polenta, or roasted potatoes and broccoli. For a protein boost, serve it with crispy lentil tofu, or toss it into a quinoa wrap or sandwich.
Easy Salad Recipes
- Red pepper cucumber salad
- Carrot cucumber salad
- Mediterranean cucumber tomato salad
- Apple cucumber salad
- Tomato corn black bean salad
📖 Recipe
Cucumber Beet Salad
Equipment
- Boiling pot
- Knife
- Cutting board
Ingredients
- 2 English cucumbers sliced
- 5 small red beets boiled, peeled, sliced
- 1 medium-sized red onion sliced
- ¼ cup fresh parsley chopped
For Lemon Vinaigrette
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons olive oil extra virgin
- 1 teaspoon maple syrup
- 1 teaspoon yellow mustard
- ½ teaspoon dried dill
- ¼ teaspoon black pepper freshly ground
- ¾-1 teaspoon salt or to taste
Instructions
- Place fresh beets in salted water, bring to a boil, then simmer for 25-40 minutes until easily pierced with a knife. Skip this step if using pre-cooked beets.
- Drain the hot beets, rinse under cold water, trim the root ends, and rub off the skins. Slice the beets, cucumbers, and onion, then add to a salad bowl.2 English cucumbers, 5 small red beets, 1 medium-sized red onion
- Whisk dressing ingredients in a small bowl.3 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon maple syrup, 1 teaspoon yellow mustard, ½ teaspoon dried dill, ¼ teaspoon black pepper, ¾-1 teaspoon salt
- Pour the dressing over the veggies, add chopped parsley, and gently toss or layer to avoid turning the salad pink.¼ cup fresh parsley
Notes
- Storage: For the best flavor, serve the salad immediately. Leftovers can be stored in the fridge for up to a day, but the salad may turn pink and cucumbers will soften.
- To prep ahead: boil the beets and make the dressing. When ready to serve, slice the veggies and toss with the dressing.
- Cook beets ahead of time: Boil the beets in advance and store them in the fridge for easy salad prep.
- Use gloves: Wear gloves when peeling and slicing beets to avoid stained hands.
- Use a sharp knife: A sharp knife makes slicing beets and cucumbers easier and ensures even pieces.
- Peel beets under running water: Peel beets under water to remove skins easily and avoid staining your hands.
- Taste and adjust: Always taste the vinaigrette and adjust the seasonings before serving.
- See the post above for more recipe substitutions, variations, and serving suggestions.
Nutrition
If you try this cucumber beet salad, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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