Pin it
This crisp cucumber and beetroot salad is my go-to when I want something vibrant and refreshing. It is the kind of recipe that bridges late spring and summer meals with a burst of color and crunch, and it comes together effortlessly, whether you serve it alongside grilled foods or as a light lunch on its own. The combination of juicy cucumber, earthy beets, tangy feta, and a sharp mustardy vinaigrette never fails to brighten my table.
I first made this salad to break up a long string of heavy winter meals and it has since become a staple whenever fresh beets hit the market. Friends always ask for seconds at summer gatherings.
Ingredients
- Medium cucumbers: Provide crunch and hydration. Look for firm unblemished skin and a bright green color for the best texture.
- Medium beetroots: Bring earthy sweetness. Try to choose similar sized beets for even cooking and roast or boil until just tender for the best flavor.
- Small red onion: Offers mild bite. If using, go for ones with tight shiny skin and slice thinly for a gentle onion presence.
- Fresh dill or parsley: Adds herby freshness. Snip just before serving if you can and use the leaves for maximum flavor.
- Crumbled feta cheese: Brings creaminess and tang. If you love rich dairy flavor, grab a block and crumble it yourself for better texture.
- Olive oil: Is your smooth base. Go for extra virgin for more richness and fruity taste.
- Apple cider vinegar or lemon juice: Delivers brightness. Choose raw vinegar with mother for more depth or freshly squeezed lemon for a lively zing.
- Dijon mustard: Gives subtle sharpness. Select a classic Dijon for that punchy effect.
- Honey or maple syrup: Balances with gentle sweetness. Opt for pure honey or real maple, not imitation or blends.
- Salt and black pepper: Are essential for seasoning. Use fresh cracked black pepper and a mineral sea salt for best taste.
Step-by-Step Instructions
- Prepare the Vegetables:
- Wash and thinly slice the cucumbers into rounds or half moons for plenty of crunch. Peel and either slice or grate the beetroots depending on your texture preference. If using red onion, slice it as thinly as you can so it melds into the salad rather than overpowering it.
- Make the Dressing:
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard if you like a bit of heat, honey or maple syrup for a little softness, salt, and black pepper until the mixture looks emulsified and creamy. Taste the dressing and adjust for more acidity or sweetness as you like.
- Assemble the Salad:
- Layer the sliced cucumbers and beetroots in a large salad bowl, scattering in the onion if using. Pour the dressing evenly over the vegetables and toss gently using tongs or clean hands, being careful not to bruise the beets too much since they can stain the other ingredients.
- Garnish and Serve:
- Scatter chopped dill or parsley and a handful of crumbled feta over the top just before serving. Serve right away for the ideal balance of crisp cucumbers and juicy beets. If you wait too long, the cucumbers start to lose their crunch, so timing is everything.
Pin it
There is something about fresh dill that lifts the whole dish for me. I remember my grandmother always kept a pot of dill on her kitchen windowsill. Maybe that is why it feels like summer whenever I use it.
Storage Tips
To keep this salad at its best, store the veggies and dressing separately in airtight containers in the fridge. The prepped vegetables will stay crisp for up to two days. If you have leftovers already dressed, the salad keeps for about one day before the cucumbers soften and the beets bleed their color. Wait to add feta and herbs until just before serving so everything stays bright.
Ingredient Substitutions
If you cannot find fresh beets, precooked and vacuum-packed beets work well. Just be sure to pat them dry. Goat cheese or ricotta salata is a nice alternative to feta. For the herbs, you can use tarragon or chives if dill and parsley are not available. To make it vegan, omit the cheese and use maple syrup.
Serving Suggestions
This salad shines next to grilled chicken or fish, or piled on a platter with hummus and pita for a Mediterranean twist. Try tossing in toasted walnuts or sunflower seeds for crunch. Leftover salad can be stuffed into pita with a swipe of tzatziki for a next-day wrap.
Pin it
This vibrant salad is perfect for quick lunches or colorful gatherings. It will brighten any table with its crunch and freshness!
Frequently Asked Questions
- → What type of beetroot is best to use?
Boiled or roasted beetroot works well, giving a sweet, earthy flavor and tender texture. Choose fresh beets for best results.
- → Can I use herbs other than dill or parsley?
Yes, you can try fresh basil or mint for a different herbal twist, but dill or parsley provide the classic pairing.
- → Is feta cheese necessary?
Feta adds creaminess and tang, but you can omit it for a dairy-free option or substitute with goat cheese or cashews.
- → Should I peel cucumbers before slicing?
Peeled or unpeeled cucumbers both work. Keeping the peel adds texture and nutrients, especially with thin slices.
- → Can the salad be prepared ahead of time?
Pre-slice the vegetables and make the dressing in advance, but combine just before serving to maintain crunch and color.