Name: Crisp Cucumber and Beetroot Salad with Herb Dressing
Prep time: 10 min
Total time: PT-491014H51S
Cuisine: Mediterranean-Inspired
Ingredients: 1 large cucumber or 2 small (English or Persian), thinly sliced; 2–3 cooked beets, sliced or cubed; 1/4 red onion, thinly sliced (optional); 2 tbsp fresh parsley or dill, chopped; 2 tbsp olive oil; 1 tbsp lemon juice or red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup (optional); Salt and black pepper, to taste

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Crisp cucumber and beetroot salad with herb dressing is a refreshing, colorful side dish that’s both simple and elegant. The crunch of fresh cucumber pairs perfectly with the earthy sweetness of beets, all tossed in a light herb dressing that brings everything to life. I love making this salad when I want something vibrant, clean, and full of natural flavor.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly fresh, takes minimal effort, and looks beautiful on the table. The combination of textures and flavors—crisp, soft, sweet, and tangy—makes every bite interesting. It’s perfect for summer meals, but I enjoy it all year round as a healthy side or light lunch. The herb dressing adds a bright, herby finish that really ties the salad together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh cucumber, thinly sliced
Cooked beetroot (roasted, boiled, or pre-cooked), sliced or cubed
Red onion, thinly sliced (optional)
Fresh parsley or dill, chopped
Olive oil
Lemon juice or red wine vinegar
Dijon mustard
Honey or maple syrup (optional, for balance)
Salt
Black pepper

Directions

I start by preparing the vegetables—slicing the cucumber thinly and cutting the cooked beetroot into slices or cubes.
If I’m using red onion, I soak it in cold water for a few minutes to take away some of the bite, then drain.
In a bowl, I whisk together olive oil, lemon juice or vinegar, Dijon mustard, honey (if using), salt, and pepper until the dressing is smooth.
I gently toss the cucumber, beetroot, and onion with the dressing, being careful not to break the beets too much.
I finish with a generous sprinkle of chopped fresh herbs and serve immediately or chill for a bit before serving.

Servings and timing

This recipe makes 3–4 servings.
Prep time: 10 minutes
Cook time: 0 (if using pre-cooked beets)
Total time: 10–15 minutes

Variations

Sometimes I add crumbled feta or goat cheese on top for a creamy, tangy finish. I’ve also tossed in arugula or baby spinach to bulk it up into more of a leafy salad. For a nutty crunch, I sprinkle in some toasted walnuts or sunflower seeds. If I want a little sweetness, I add thin slices of apple or orange segments.

storage/reheating

I store the salad in an airtight container in the fridge for up to 2 days. The beets may color the cucumbers slightly, but it still tastes great. I don’t recommend freezing it or reheating—it’s best served cold or at room temperature. Crisp Cucumber and Beetroot Salad with Herb Dressing

FAQs

Can I use raw beetroot?

Yes, I peel and grate it or slice it very thin with a mandoline. It gives more crunch and an earthy bite compared to cooked beets.

What type of cucumber works best?

I usually go for English or Persian cucumbers—they’re tender, crisp, and have fewer seeds.

Can I make this ahead?

Yes, I prep all the ingredients and store them separately. I toss everything together with the dressing just before serving to keep the cucumbers crisp.

Is this salad vegan?

Yes, if I skip the honey or use maple syrup instead, it’s completely plant-based.

What goes well with this salad?

It pairs beautifully with grilled chicken, fish, or veggie dishes. I also like serving it alongside lentils, falafel, or quinoa for a fresh, balanced meal.

Conclusion

Crisp cucumber and beetroot salad with herb dressing is fresh, flavorful, and full of color—everything I want in a simple side dish. Whether I’m making it for a quick lunch or serving it at a dinner party, it always brings a refreshing contrast to the table. With just a few ingredients and a punchy dressing, it’s an easy way to enjoy vegetables in a new and delicious way.