This Beetroot Cucumber Salad combines roasted beets, crisp cucumbers, fresh herbs, and a tangy lemon Dijon dressing for a vibrant summer dish.
You know when you stumble on a recipe that accidentally becomes a favorite? That’s exactly how this Beetroot Cucumber Salad happened for me.
I had just come back from the farmer’s market with way too many beets. Like, “I’ll be healthy this week” levels of beets. But they sat there for days because, let’s be real, roasting beets can feel like a whole project. Then, one lazy weekend, I decided to stop ignoring them. I roasted a batch, tossed them with the random cucumber in my fridge, and threw on some mint from my sad little herb garden.
And wow. It was crunchy, refreshing, and the tangy dressing actually made me crave veggies. Since then, it’s been my go-to for barbecues, picnics, and those “I want to feel fancy but keep it easy” dinners. Plus, it just looks stunning, so people assume you put way more effort in than you did.
Why You’ll Love This Beetroot Cucumber Salad Recipe?
Okay, here’s the deal—this Beetroot Cucumber Salad hits all the right notes.
- Visually Stunning: The deep red beets next to pale cucumber and bright green herbs? It pops on the plate.
- Perfect Balance: Sweet roasted beets, tangy lemon Dijon dressing, crisp cucumbers, and herby freshness—chef’s kiss.
- Super Healthy: Loaded with antioxidants, fiber, and healthy fats (thanks, pumpkin seeds).
- Easy but Elegant: Minimal effort, but it looks like you tried—the ultimate win.
- Diet-Friendly: Naturally vegan, gluten-free, and dairy-free. Basically, it’s the salad for everyone.
Ingredient Notes:
Every ingredient here has a purpose—and yes, they matter.
- Beets: Roasting brings out their natural sweetness. Red or golden both work. Pro tip: Smaller beets roast faster and tend to be sweeter.
- Cucumber: The ultimate refresher! I love English cucumbers because they’re seedless and extra crunchy.
- Red Onion: Adds just enough sharpness. If raw onion feels too intense for you, try soaking it in cold water first—it mellows out the bite.
- Fresh Herbs: Mint and dill are the heroes here. They make the salad feel bright and summery.
- Pumpkin Seeds: Crunch + healthy fats. Toast them for extra flavor if you’re feeling fancy.
Lemon Dijon Dressing (A Star on Its Own):
- Lemon Juice: Freshly squeezed—because bottled just isn’t the same.
- Dijon Mustard: Gives that tangy depth.
- Maple Syrup: A little sweetness to balance the acidity.
- Nutritional Yeast: It adds this subtle, cheesy flavor while keeping things vegan.
- Tahini (or Olive Oil): Tahini makes it creamy without dairy. If you’re out, olive oil works too!
How To Make Beetroot Cucumber Salad?
Step 1: Roast the Beets
Alright, let’s get those beets prepped.
- Preheat your oven to 400°F (200°C).
- Wrap the unpeeled beets in foil and place them on a baking sheet.
- Roast for about 50-60 minutes (or until a knife slides in easily).
Pro Tip: The smaller the beets, the quicker they roast.
Once they’re cool enough to handle, rub the skins off. I like to do this under running water to avoid beet-stained fingers. Slice or dice them based on how chunky you like your salads.
Step 2: Make the Dressing (The Star of the Show)
While the beets roast, let’s make this tangy dressing.
- Whisk together lemon juice, Dijon mustard, maple syrup, nutritional yeast, and tahini.
- Add crushed garlic, salt, and pepper to taste.
- Adjust as needed—more lemon for tang, more maple syrup for sweetness.
It should taste bold, zesty, and slightly sweet.
Step 3: Assemble the Salad
Now, the fun part—putting it all together.
- On a large plate, layer the roasted beets, cucumber slices, red onion, fresh mint, and dill.
- Drizzle the lemon Dijon dressing all over.
- Sprinkle pumpkin seeds on top for the crunch factor.
You could also toss everything in a bowl, but fair warning—it’ll turn completely pink (still tasty though).
Want To Save This Recipe?
Step 4: Serve It Up!
Serve immediately for max freshness! Or, let it chill in the fridge for a bit so the flavors can meld—your call.
Storage Options:
Not gonna lie, this salad tastes best fresh. But if you do have leftovers:
- Fridge: Store in an airtight container for up to 2 days. The cucumber may soften, but the flavors stay on point.
- Meal Prep Hack: Keep the dressing separate and toss before serving to keep things crisp.
Variations and Substitutions:
Wanna mix things up? Try these:
- Cheesy Vibes: Crumbled feta or goat cheese makes it extra creamy and rich.
- Extra Crunch: Swap pumpkin seeds for walnuts or toasted almonds.
- Different Herbs: No mint? Try basil or parsley.
- Protein Boost: Add chickpeas or quinoa to make it a complete meal.
- Spicy Kick: A pinch of red chili flakes adds a nice contrast.
What to Serve with Beetroot Cucumber Salad?
It’s a standout on its own, but here’s how to pair it for a full spread:
- Grilled Chicken or Salmon: Light proteins work beautifully with the fresh flavors.
- Whole Grains: Serve alongside quinoa, couscous, or wild rice.
- Dips & Breads: Think hummus, pita, or crusty sourdough.
Perfect for BBQ season or just a light summer dinner!
Frequently Asked Questions:
Can I use pre-cooked beets?
Absolutely! Pre-cooked beets make this even faster. Just slice and toss.
How do I avoid staining my hands when peeling beets?
Wear gloves! Or rub a bit of oil on your hands before peeling. Worst case? Lemon juice helps lift stains.
Can I make this ahead of time?
Yes! Roast the beets and prep the dressing in advance. Assemble just before serving for best results.
And there you have it! This Beetroot Cucumber Salad is fresh, healthy, and packed with flavor. Whether you’re making it for a summer gathering or just because you’ve got extra beets hanging around, it’s a total win.
If you try it, let me know! I’d love to hear how it turns out—drop a comment, tag me on social, or just send a pic. Happy salad-making!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Beetroot Cucumber Salad
Ingredients
For the Salad:
- 3 small to medium beets red or golden
- 1 English cucumber or 2-3 Lebanese cucumbers, sliced or cubed
- ½ small red onion thinly sliced
- ⅓ cup fresh mint leaves
- ¼ cup fresh dill
- ¼ cup pumpkin seeds
For the Lemon Dijon Dressing:
- 3 tbs lemon juice freshly squeezed
- 2 tbs Dijon mustard
- 1 tbs maple syrup
- 1 tbs nutritional yeast
- 1 small garlic clove crushed
- 1 tsp tahini or 1-3 tbs olive oil
- Salt and ground black pepper to taste
Instructions
Roast the Beets
- Preheat the oven to 400°F (200°C).
- Rinse the beets thoroughly and wrap each one individually in foil, keeping the skin intact.
- Place the wrapped beets on a baking sheet and roast for approximately 50-60 minutes, or until tender when pierced with a knife.
- Once roasted, allow the beets to cool slightly before handling. Gently rub off the skins using a paper towel or under running water.
- Slice or dice the cooked beets according to preference and set them aside.
Prepare the Lemon Dijon Dressing
- In a small bowl, whisk together the lemon juice, Dijon mustard, maple syrup, nutritional yeast, and tahini (or olive oil) until smooth.
- Add the crushed garlic and season with salt and freshly ground black pepper to taste.
- Adjust the consistency, if necessary, by adding a teaspoon of water to thin the dressing slightly.
Assemble the Salad
- On a large serving platter or bowl, arrange the roasted beets, sliced cucumber, and red onion.
- Scatter the fresh mint leaves and dill across the salad for added brightness.
- Drizzle the lemon Dijon dressing evenly over the salad.
- Sprinkle the pumpkin seeds on top for a crunchy finish.
Serve and Enjoy
- Serve the Beetroot Cucumber Salad immediately for optimal freshness. Alternatively, chill it for 15-20 minutes before serving to allow the flavors to meld together.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
