Name: Crisp Cucumber and Beetroot Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 medium cucumbers, thinly sliced; 2 medium cooked beets, peeled and thinly sliced; 1/4 small red onion, very thinly sliced; 2 tablespoons, chopped; 2 tablespoons olive oil; 1 tablespoon red wine vinegar or apple cider vinegar; 1 teaspoon honey or maple syrup; Salt and black pepper to taste; Crumbled feta cheese

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If you’re searching for a vibrant, refreshing dish that brings together garden-fresh flavors and a punch of color, Crisp Cucumber and Beetroot Salad is an absolute must-try. This salad celebrates the sweetness of cooked beets, the cool crunch of cucumber, and aromatic dill, all tossed together in a tangy dressing that brings out the best in each ingredient. Whether you’re looking to brighten up your lunch table or need a quick and lively side dish for dinner, this salad’s delightful textures and irresistible flavors are sure to make it a new favorite.

Crisp Cucumber and Beetroot Salad Recipe - Recipe Image

Ingredients You’ll Need

This salad shines because of its simplicity, letting each element play its special part in the final dish. Every ingredient contributes something unique, from texture to color to a pop of flavor, creating a bowl truly worthy of the name Crisp Cucumber and Beetroot Salad.

Cucumbers: Their cool, watery crunch is the backbone of this salad, so slice them thin for perfect bites every time.
Cooked Beets: Choose cooked, peeled beets for convenience or roast your own for a more earthy, complex note and extra sweetness.
Red Onion: Very thin slices add a gentle bite and a splash of color, without overpowering the other flavors.
Fresh Dill: This herb brings a fresh, softly grassy flavor that pairs beautifully with both cucumber and beets.
Olive Oil: Use extra-virgin for the best flavor; it forms the base of the light, tangy dressing.
Red Wine Vinegar or Apple Cider Vinegar: Adds acidity to brighten up the dish—either vinegar works, so use your favorite!
Honey or Maple Syrup: Just a touch of sweetness balances out the acidity and lifts the earthy beet flavor.
Salt and Black Pepper: Essential for seasoning—taste as you go and adjust to your preference.
Crumbled Feta Cheese (optional): Adds creaminess and a salty tang—sprinkle on top just before serving for extra decadence.

How to Make Crisp Cucumber and Beetroot Salad

Step 1: Prep the Veggies

Start by thinly slicing the cucumbers and cooked, peeled beets. The aim is to keep the slices even, so every forkful is just the right mix of flavor and texture. Slice the red onion as thinly as possible so its taste is present but mellowed. Set all the cut vegetables aside in a large mixing bowl—this will be the colorful foundation for your Crisp Cucumber and Beetroot Salad.

Step 2: Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar (or apple cider vinegar), honey (or maple syrup), salt, and black pepper. What you’re looking for is a dressing that is silky, balanced, and just slightly sweet. It should coat the back of a spoon but still feel light and bright on the palate.

Step 3: Toss and Dress the Salad

Pour your freshly whisked dressing over the sliced vegetables in the mixing bowl. Using salad servers or two spoons, gently toss everything together until each piece is beautifully coated and the colors start to mingle. Sprinkle chopped fresh dill over the top, and give a final gentle toss to infuse your Crisp Cucumber and Beetroot Salad with aromatic freshness.

Step 4: Chill for Flavor

Cover the bowl and place your salad in the refrigerator for at least 15 minutes. Chilling allows the flavors to meld and intensifies the vibrant colors—which makes your first bite even more delicious. This brief rest is the secret to transforming a handful of ingredients into a truly craveable salad.

Step 5: Finish and Serve

Just before you’re ready to serve, give the salad a quick stir and (if desired) sprinkle crumbled feta cheese generously over the top. The feta is optional but adds a rich, creamy texture that pairs perfectly with the rest of the ingredients. Head to the table and watch your Crisp Cucumber and Beetroot Salad disappear!

How to Serve Crisp Cucumber and Beetroot Salad

Garnishes

There’s so much you can do to give your Crisp Cucumber and Beetroot Salad a little extra flair. Aside from a shower of chopped dill or crumbled feta, try adding toasted pumpkin or sunflower seeds for crunch. A sprinkle of lemon zest is also zingy and fresh. No matter what you choose, each garnish adds a punch of flavor or a new layer of texture—so don’t be shy about getting creative!

Side Dishes

This salad is a superstar as a side dish. It’s a terrific complement to grilled chicken, fish, or even a hearty grain bowl. When you want a light lunch, it pairs well with a slice of crusty whole grain bread and a bowl of soup. For barbecues or potlucks, Crisp Cucumber and Beetroot Salad stands up brilliantly next to richer dishes thanks to its tangy, refreshing qualities.

Creative Ways to Present

If you’re in the mood to impress, layer the salad components in a clear glass dish for a stunning visual effect—the jewel tones of beets and crisp green cucumbers look beautiful together. You could also scoop the salad onto little endive leaves for individual appetizers or serve on top of a bed of greens for a more substantial salad course. However you present it, this salad always brings color and joy to the table.

Make Ahead and Storage

Storing Leftovers

If you have leftover Crisp Cucumber and Beetroot Salad, just transfer it to an airtight container and pop it in the fridge. The salad will keep for up to two days—though the cucumbers may lose a bit of their crunch after that. Give it a quick stir before serving again, and it’ll still be full of flavor.

Freezing

It’s best to avoid freezing this salad because the cucumbers and beets both release water when thawed, which can turn the salad mushy. The fresh, crisp texture is what makes this dish stand out, so enjoy it fresh whenever possible.

Reheating

There’s no need to reheat Crisp Cucumber and Beetroot Salad, as it’s meant to be enjoyed cold or at room temperature. In fact, serving this salad chilled only elevates its refreshing character and makes it even more satisfying on a hot day.

FAQs

Can I use raw beets instead of cooked beets?

For this recipe, cooked beets are ideal because their sweetness is pronounced and they blend smoothly with the other ingredients. If you love a little extra crunch and earthiness, you could try grating raw beets—just know the flavor and texture will be different from the classic Crisp Cucumber and Beetroot Salad.

Is this recipe vegan?

The base recipe for Crisp Cucumber and Beetroot Salad is vegan if you use maple syrup instead of honey and leave out the optional feta cheese. Feel free to make those tweaks and enjoy a fully plant-based version!

What’s the best way to cook beets for this salad?

You can roast, steam, or boil your beets—roasting brings out the deepest flavor and sweetest notes. Simply wrap beets in foil, roast in a hot oven until fork-tender, then cool and peel. Or, for extra convenience, use pre-cooked beets available at most supermarkets.

Can I prepare this salad ahead of time?

Yes! You can slice all your vegetables and mix the dressing a day ahead. Assemble the salad and chill it just before serving. This way, your Crisp Cucumber and Beetroot Salad will be perfectly fresh and flavorful for your meal or picnic.

How do I keep my cucumbers from getting soggy?

If you’re worried about soggy cucumbers, slice them, sprinkle lightly with salt, and let them drain for 10 minutes before adding to the salad. This draws out extra moisture so your Crisp Cucumber and Beetroot Salad stays extra crisp and crunchy.

Final Thoughts

I hope you’re as excited to try Crisp Cucumber and Beetroot Salad as I am to share it—it’s the kind of dish that brightens any table and brings smiles with every bite. Give it a spot in your recipe rotation and see how its lively flavors and cheerful colors win over everyone who tries it!

Crisp Cucumber and Beetroot Salad Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Crisp Cucumber and Beetroot Salad is a refreshing and vibrant dish perfect for summer. The combination of cool cucumbers, earthy beets, and zesty dressing creates a flavorful and colorful salad that is sure to impress.

Ingredients

Scale

Cucumbers:

2 medium cucumbers, thinly sliced

Beets:

2 medium cooked beets, peeled and thinly sliced

Red Onion:

1/4 small red onion, very thinly sliced

Fresh Dill:

2 tablespoons, chopped

Dressing:

2 tablespoons olive oil
1 tablespoon red wine vinegar or apple cider vinegar
1 teaspoon honey or maple syrup
Salt and black pepper to taste

Optional Topping:

Crumbled feta cheese

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Instructions

Combine Vegetables: In a large mixing bowl, combine cucumbers, beets, and red onion.
Make Dressing: In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper. Pour over vegetables and toss to coat.
Add Dill: Sprinkle with fresh dill and toss lightly.
Chill: Refrigerate the salad for at least 15 minutes to enhance flavors.
Top and Serve: Add crumbled feta before serving.