A light, refreshing, and colorful salad that combines the crispness of cucumber with the earthy sweetness of beets. Perfect as a side dish or a light lunch, this salad is rich in nutrients and adds a vibrant touch to any meal.
Why You’ll Love This Recipe
This Fresh Cucumber and Beet Salad is not only visually stunning but also incredibly nourishing. The combination of beets and cucumbers creates a perfect balance of sweetness and freshness, while the lemon dressing adds a bright, tangy finish. It’s simple to make, packed with antioxidants, and ideal for anyone looking for a healthy, revitalizing dish that supports glowing skin and hair.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large cucumber, thinly sliced
2 medium beets, cooked and peeled, thinly sliced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Begin by cooking the beets if they are not already prepared. Boil or roast them until tender, then let them cool before peeling and slicing.
Thinly slice the cucumber and place it in a large mixing bowl.
Add the sliced beets to the bowl with the cucumber.
Sprinkle the chopped dill and parsley over the vegetables.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Pour the dressing over the salad and gently toss everything together until well coated.
Chill the salad for about 20 minutes before serving for the best flavor.
Servings and Timing
This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time (for beets): 30–40 minutes
Total time: approximately 55 minutes
Variations
Add crumbled feta cheese or goat cheese for a creamy touch.
Substitute lemon juice with apple cider vinegar for a different tangy flavor.
Add a handful of arugula or baby spinach for extra greens.
Sprinkle with roasted sunflower or pumpkin seeds for a crunchy texture.
For a hint of sweetness, drizzle a teaspoon of honey or pomegranate molasses over the top.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Since this salad is best served chilled, there’s no need for reheating. If the dressing separates, simply toss the salad again before serving.
FAQs
How can I cook beets quickly?
You can microwave whole beets in a covered dish with a little water for about 10–12 minutes or until tender.
Can I use canned beets instead of fresh ones?
Yes, canned beets work fine. Just drain them well before adding to the salad.
What type of cucumber works best for this recipe?
English cucumbers or Persian cucumbers are ideal because of their thin skin and fewer seeds.
Can I make this salad ahead of time?
Yes, it can be made a few hours in advance and stored in the fridge until serving.
What can I use instead of fresh dill?
You can substitute with dried dill (use 1 tablespoon) or try fresh mint for a different flavor.
Is this salad vegan?
Yes, it’s completely vegan and gluten-free.
Can I add other vegetables?
Absolutely! Try adding thinly sliced red onions, carrots, or radishes for more crunch and color.
How can I make the salad more filling?
Add cooked quinoa, chickpeas, or lentils to turn it into a hearty meal.
How long will the salad stay fresh?
It will stay fresh for about 3 days when stored properly in the refrigerator.
Can I use a different dressing?
Yes, you can replace the lemon dressing with a light balsamic vinaigrette or yogurt-based dressing for variation.
Conclusion
This Fresh Cucumber and Beet Salad is a delightful, nutritious dish that’s both simple and satisfying. With its bright colors, fresh herbs, and zesty lemon dressing, it’s the perfect addition to any meal — refreshing, healthy, and absolutely delicious. Enjoy it as a light lunch, a side dish, or a wholesome addition to your dinner table.
This Fresh Cucumber and Beet Salad is a vibrant, nutrient-rich dish combining the crispness of cucumber with the earthy sweetness of beets, fresh herbs, and a zesty lemon dressing. It’s light, refreshing, and perfect as a side or healthy lunch.
Ingredients
1 large cucumber, thinly sliced
2 medium beets, cooked and peeled, thinly sliced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Cook the beets if needed by boiling or roasting until tender. Let cool, peel, and slice thinly.
Thinly slice the cucumber and place in a large mixing bowl.
Add sliced beets to the bowl with cucumber.
Sprinkle chopped dill and parsley over the vegetables.
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Chill for 20 minutes before serving for best flavor.
Notes
Use English or Persian cucumbers for the best texture and mild flavor.
Canned beets are a convenient option—just drain well before using.
Add feta, goat cheese, or nuts/seeds for extra texture and taste.
Chill before serving to let the flavors meld.
Substitute lemon juice with vinegar for a different flavor profile.
