Beet and Cucumber Salad with Herb Dressing
This Beet and Cucumber Salad is fresh, tangy, and full of texture. It pairs earthy sweet beets with crisp cucumbers and a bright, herby dressing made with lemon, olive oil, and fresh herbs like dill, parsley, and mint. It’s gluten-free, vegan, and ideal for meal prep or entertaining.
Time
Prep Time: 15 minutes
Cook Time (if roasting or boiling beets): 30–40 minutes
Total Time: 45–55 minutes
Servings: 4
Ingredients
For the Salad:
2 medium beets, roasted or boiled, peeled and thinly sliced or cubed
1 large English cucumber (or 2 Persian cucumbers), thinly sliced
1/4 red onion, thinly sliced
1–2 tbsp toasted sunflower seeds or crushed walnuts
Optional: 1/4 cup crumbled feta cheese
For the Herb Dressing:
3 tbsp extra virgin olive oil
2 tbsp lemon juice (or white wine vinegar)
1 tsp Dijon mustard (optional, for a bit of tang)
1 small clove garlic, grated or minced
1 tbsp fresh parsley, finely chopped
1 tbsp fresh dill or mint, chopped
Salt and pepper, to taste
Instructions
1. Cook the Beets (if not using pre-cooked)
Boil: Place whole beets in a pot, cover with water, and boil for 30–40 minutes until fork-tender.
Roast: Wrap beets in foil and roast at 400°F (200°C) for about 40 minutes.
Cool slightly, then peel and slice or cube.
2. Prepare the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, mustard (if using), herbs, salt, and pepper.
Taste and adjust seasoning to your preference.
3. Assemble the Salad
In a large bowl or platter, layer sliced beets and cucumbers.
Add onion slices and sprinkle with seeds or nuts if using.
Drizzle dressing over the top and toss gently.
Top with crumbled feta if desired.
4. Serve
Serve immediately or chill for 20 minutes to let flavors meld.
Garnish with extra herbs and a twist of lemon.
Tips & Variations
Use golden beets for a slightly milder, sweeter flavor and beautiful color contrast.
Make it creamy: Add a spoonful of Greek yogurt or tahini to the dressing.
Meal prep: Store components separately and dress just before serving for best texture.
Frequently Asked Questions
Q: Can I use store-bought cooked beets?
A: Absolutely — they save time and work great.
Q: What herbs can I use instead?
A: Try basil, cilantro, or tarragon for a twist on the herb dressing.
Q: How long does it last?
A: Best eaten fresh, but will keep in the fridge up to 2 days.
Nutritional Information
Calories ~160
Protein ~3g
Carbs ~14g
Fat ~11g
Fiber ~3g
Sugar ~8g
Sodium ~180mg