Cucumber Beetroot Salad is a nutritional punch that is a beet salad combined with feta cheese, cucumber, and dill. This flavorful, crunchy, and healthy cucumber beetroot salad can be made in just 10 to 15 minutes.
This recipe is super simple; every ingredient is combined and tossed in a dressing that is made of just 3 items!
There was a time when I hated beets, I am sure most of you also don’t like it. But when I got to know that beets are rich in fiber, vitamins, minerals, and antioxidants, and beets are a complete nutritional powerhouse I loved to eat them more and more.
This Cucumber Beetroot Salad is an authentic Mediterranean Diet recipe combined with the earthy sweetness of roasted beets with the crispness of cucumbers, all tied together with a zesty lemon dressing.
WHY YOU WILL LOVE THIS RECIPE
- Nutrient-rich Ingredients: Cucumbers and beetroots are low in calories but high in essential nutrients like vitamins, minerals, and antioxidants, promoting overall health and well-being.
- Easy Preparation: With minimal chopping and no-cook dressing, this salad comes together effortlessly; making Beetroot cucumber Salad perfect for busy weeknights or lazy weekends.
- Versatile Serving Options: Enjoy this healthy salad as a light appetizer, a side dish to complement grilled meats, or even as a wholesome lunch option by adding some protein like grilled chicken or chickpeas.
- Beautiful Presentation: The vibrant colors of beets and cucumbers, contrasted with the creamy feta cheese and fresh dill, make this Beetroot Cucumber Salad a feast for the eyes as well as the palate. The colorful visual appearance is attractive.
INSTRUCTIONS TO MAKE CUCUMBER BEETROOT SALAD
- Lemon juice: You will need 1 tbsp of Lemon juice to add a tangy brightness to the Cucumber Beetroot Salad which helps to enhance the flavors of the other ingredients.
- Kosher salt: You will need 1/2 teaspoon kosher salt used to season the salad and bring out the natural flavors of the vegetables.
- Extra-virgin olive oil: You will need 3 tablespoons extra-virgin olive oil, the base for the salad dressing, providing richness and a subtle fruity flavor.
- Fresh Beetroots (Roasted or canned beets can be used): You will need 2 cups of fresh beetroot, cut into roughly 1/2″ pieces (about 2 large beets) that are the star ingredient of this salad, adding earthy sweetness and vibrant color. You can also use roasted or canned beets.
- Cucumber: You will need 1 medium cucumber, seeded, halved, and thinly sliced that adds crispness and freshness to the salad, balancing the sweetness of the beets. Be sure to remove the seeds to prevent excess moisture in the salad.
- Lettuce: You will need 2 cups of torn lettuce leaves such as romaine or mixed green.
- Raisins: 1/2 cup of raisins. The combination of sweet raisins and earthy beetroot creates a perfect contrast of flavors in this mediterranean salad. The natural sweetness of the raisins enhances the earthy notes of the beetroot.
- Feta cheese: You will need 4 oz. feta cheese, crumbled that provides a creamy and salty contrast to the other ingredients, adding richness and depth of flavor.
- Fresh dill: You will need roughly chopped 1/4 cup fresh dill to add a subtle herbal aroma and flavor to the salad, complementing the other ingredients without overpowering them.
HOW TO MAKE CUCUMBER BEETROOT SALAD: STEP BY STEP
Step 1: Prepare the Dressing
In a small bowl, whisk together 1 tablespoon of lemon juice, 1/2 teaspoon of kosher salt, and 3 tablespoons of extra-virgin olive oil until well combined. This will create a tangy and flavorful dressing that will tie all the ingredients together.
Step 2: Prepare the Salad Ingredients
- Start by cutting 2 large fresh beets into roughly 1/2″ pieces, totaling about 2 cups. I prefer using fresh beetroots sourced from the grocery store, particularly when they’re in season. However, roasted or canned beets are also viable options. If using canned beets, be sure to drain and rinse them before cutting.
- Next, prepare 1 medium cucumber by halving it lengthwise and using a spoon to scoop out the seeds. Then, thinly slice the cucumber halves into half-moons. This will ensure a crisp and refreshing texture in the salad.
- 4 cups of torn lettuce leaves.
- Crumble 4 oz. of feta cheese into small pieces. You can adjust the amount of feta cheese based on your preference for creaminess and saltiness.
- Wash and dry the 1/2 cup of raisins.
- Roughly chop 1/4 cup of fresh dill to add a subtle herbal aroma and flavor to the Cucumber Beetroot Salad. Feel free to substitute with other fresh herbs like parsley or cilantro if desired.
Step 3: Combine the Salad Ingredients
In a large mixing bowl, combine the chopped beets, sliced cucumber, crumbled feta cheese, lettuce, raisins and chopped fresh dill. Gently toss the ingredients together to distribute them evenly throughout the salad.
Step 4: Dress the Salad
Pour the prepared dressing over the salad ingredients in the mixing bowl. Using a spatula or salad tongs, gently toss the Cucumber Beetroot Salad until all the ingredients are coated evenly with the dressing. Be careful not to crush the beets or cucumbers while tossing.
Step 5: Adjust Seasoning and Serve
Once the salad is well combined, taste and adjust the seasoning if necessary. You can add more salt, lemon juice, or olive oil according to your taste preferences. Serve the salad immediately for optimal freshness and flavor, or refrigerate it for later use.
PRO TIPS AND TRICKS
- Opt for fresh, high-quality ingredients whenever possible.
- Taste as you go and adjust the seasoning accordingly.
- To prevent the salad from becoming watery, be sure to drain and rinse canned beets thoroughly before using them.
- For the best flavor, allow the salad to marinate in the refrigerator for at least 30 minutes before serving.
- Don’t be afraid to get creative and customize the salad to suit your taste preferences.
- Serve the salad in a beautiful bowl or platter to showcase its vibrant colors and fresh ingredients.
STORAGE AND REHEATING
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to give it a good toss before serving again to redistribute the dressing and flavors.
- Lemon Juice Substitutes: Lime juice can be used as a substitute for lemon juice, providing a similar tangy flavor. White wine vinegar offers a mild acidity and subtle fruity flavor, perfect for dressing salads.
- Kosher Salt Substitutes: Sea salt can be used interchangeably with kosher salt, providing a similar level of salinity. If you don’t have kosher salt on hand, table salt can be used in a pinch. However, be mindful of its stronger saltiness, so use a smaller amount.
- Extra-Virgin Olive Oil Substitutes: Avocado oil offers a mild flavor and creamy texture, similar to extra-virgin olive oil, making it a suitable substitute for dressing salads.
- Feta Cheese Substitutes: Creamy and tangy goat cheese can be used as a substitute for feta cheese, offering a similar richness and flavor profile. Ricotta salata is a firm, salty cheese that crumbles easily, making it a suitable substitute for feta cheese in salads.
Toasted Nuts or Seeds: You can add a crunchy texture and nutty flavor to your salad by tossing in a handful of toasted almonds, walnuts, pumpkin seeds, raisins, or sunflower seeds.
Avocado: Creamy diced avocado adds richness and creaminess to the salad, while also providing a dose of healthy fats. It pairs well with the tangy dressing and earthy beets.
Red Onion: Thinly sliced red onion adds a sharp bite and vibrant color to the salad. Soaking the onion slices in cold water for a few minutes can help mellow their flavor if you prefer a milder taste.
Citrus Segments: Add bursts of juicy sweetness by incorporating segments of oranges, grapefruits, or blood oranges into the salad.
Pickled Vegetables: Tangy pickled vegetables, such as pickled red cabbage, carrots, or radishes, can add a zesty kick and colorful contrast to the salad.
Fresh Herbs: In addition to dill, experiment with other fresh herbs like parsley, basil, cilantro, or mint to add layers of flavor and freshness to your salad.
- Serve the salad alongside grilled proteins such as chicken, steak, fish, or shrimp.
- For a vegetarian meal, pair the salad with grilled or roasted vegetables such as zucchini, eggplant, bell peppers, or portobello mushrooms.
- Enjoy the salad as a side dish with sandwiches or wraps for a light and satisfying meal.
- Serve the salad alongside a warm bowl of soup or stew for a comforting and balanced meal.
- Pair the salad with pasta salads or grain salads for a complete and nutritious meal.
FREQUENTLY ASKED QUESTIONS
Can I use raw beets instead of roasted or canned?
While raw beets can be used, they will have a firmer texture and slightly earthier flavor. If using raw beets, be sure to peel and thinly slice them before adding them to the salad.
Can I make this salad ahead of time?
Yes, this salad can be made a few hours in advance and stored in the refrigerator until ready to serve. Just be sure to give it a good toss before serving to redistribute the dressing.
Can I substitute the feta cheese with another type of cheese?
Absolutely! Feel free to substitute feta cheese with goat cheese, blue cheese, or even shaved Parmesan, depending on your taste preferences.
Can I make this salad vegan?
Yes, you can make this salad vegan by omitting the feta cheese or replacing it with a vegan cheese alternative.
How long does the salad last in the refrigerator?
The salad can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to give it a good toss before serving again to redistribute the dressing and flavors.
Can I add protein to this salad to make it a complete meal?
Yes, you can add protein to the salad by incorporating grilled chicken, chickpeas, tofu, or any other protein of your choice. These additions will make the salad more filling and nutritious, transforming it into a complete meal option.
Cucumber Beetroot Salad
- Mixing bowl
- Cutting board
- 1 tbsp lemon juice
- 1/2 tsp kosher salt
- 3 tbsp extra-virgin olive oil
- 2 cups Fresh beetroot (roasted or canned beets can be used)
- 1 cup cucumber
- 2 cups torn lettuce leaves (such as romaine or mixed greens)
- 1/2 cup raisins
- 1 cup feta cheese
- 1/4 cup fresh dill
- Step 1: Prepare the DressingIn a small bowl, combine 1 tablespoon of lemon juice, 1/2 teaspoon of kosher salt, and 3 tablespoons of extra-virgin olive oil. Whisk the ingredients together until well combined. Set the dressing aside.
- Step 2: Prepare the Salad IngredientsWash and peel the beetroots. Cut the beets into roughly 1/2-inch pieces. If using canned beets, drain and rinse them before cutting. If using roasted beets, ensure they are cooled before handling. Halve the cucumber lengthwise and use a spoon to scoop out the seeds. Thinly slice the cucumber into half-moons. Crumble 4 oz. of feta cheese into small pieces. Roughly chop 1/4 cup of fresh dill.
- Step 3: Combine the Salad IngredientsIn a large mixing bowl, combine the chopped beets, sliced cucumber, crumbled feta cheese, and chopped fresh dill. Gently toss the ingredients together until they are evenly distributed.
- Step 4: Dress the SaladGive the prepared dressing a final whisk to ensure it's well-mixed. Drizzle the dressing over the salad in the mixing bowl. Using salad tongs or a large spoon, gently toss the salad until all the ingredients are coated with the dressing.
- Step 5: Serve and EnjoyYou can add a crunchy texture and nutty flavor to your salad by tossing in a handful of toasted almonds, walnuts, pumpkin seeds, raisins, or sunflower seeds. I have used raisions.The combination of sweet raisins and earthy beetroot creates a dperfect contrast of flavors in this salad.
- Adjust the quantities of ingredients according to taste preferences.
- Experiment with different herbs and cheeses for variation.
- Serve chilled for best results.
- Calories: 180
- Fat: 13g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g