Fresh Cucumber & Beet Salad
A crisp, colorful salad that’s refreshing, earthy, and perfect as a side or light meal.
⏱️ Time
Prep: 15 minutes
Chill (optional): 10–20 minutes
Total: ~20 minutes
🍽️ Serves
2–4 people
🧺 Ingredients
Salad
2 medium cucumbers (English or Persian work best)
2 medium beets, cooked and cooled
¼ small red onion, thinly sliced
2 tbsp fresh dill or parsley, chopped
¼ cup feta cheese (optional, for topping)
Dressing
2 tbsp olive oil
1 tbsp fresh lemon juice or apple cider vinegar
1 tsp honey or maple syrup
Salt, to taste
Black pepper, to taste
👩🍳 Instructions
Prepare the vegetables
Slice cucumbers into thin rounds or half-moons.
Peel cooked beets and cut into cubes or thin slices.
Thinly slice the red onion.
Make the dressing
In a small bowl, whisk together olive oil, lemon juice (or vinegar), honey, salt, and pepper.
Assemble the salad
Add cucumbers, beets, onion, and herbs to a large bowl.
Pour dressing over the salad and gently toss to combine.
Finish & serve
Top with feta if using.
Chill for 10–20 minutes for best flavor, or serve immediately.
🌿 Optional Add-Ins
Toasted walnuts or sunflower seeds for crunch
Avocado slices for creaminess
A spoon of Greek yogurt in the dressing for tang
Splash of balsamic vinegar for deeper flavor
❓ Q & A
Q: Can I use raw beets instead of cooked?
A: Yes! Grate them finely or slice very thin using a mandoline. Raw beets are crunchier and slightly sweeter.
Q: How do I cook the beets?
A:
Boil: 30–40 min until fork-tender
Roast: Wrap in foil, bake at 400°F (200°C) for 45–60 min
Instant Pot: 15 min on high pressure
Let cool, then peel (skins slide right off).
Q: How long does this salad keep?
A: Best eaten within 24 hours. Cucumbers release water, so it can get soggy after a day.
Q: Is this salad vegan?
A: Yes—just skip the feta or use a plant-based alternative.
Q: Can I make it ahead of time?
A: You can prep the veggies and dressing separately up to 1 day ahead. Toss together just before serving.
Q: What does this pair well with?
A: Grilled chicken or fish, falafel, roasted potatoes, or as part of a Mediterranean spread.
