Fresh, and oh so tasty, this cucumber beetroot salad is the easiest salad ever! It's filled with cucumber, fresh cooked beets, herbs, and a homemade lemon vinaigrette. It is both vegan and gluten free --the perfect allergy friendly salad.
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Why this is the Best Cucumber Beetroot Salad
- 5 Main Ingredients.
- Less than 10 minutes to make.
- Earthy delicious flavors.
- It's SO healthy!
Ingredients You Need
Here are some important notes about the ingredients used in this recipe. The full ingredient list is included below in the recipe card.
- Cooked Beets
- 2 Persian Cucumbers - you can use 1 English cucumber if you don't have Persian cucumbers.
- Feta Cheese - if you'd like this salad to be vegan, simply replace the feta cheese with a vegan feta.
- Red Onion
- Fresh Mint - this makes the entire salad! It adds just lovely flavor. Don't skip this ingredient.
- Fresh Parsley
- Olive Oil
- Fresh Lemon Juice
Step-by-Step Instructions
You'll find full instructions on how to make this salad in the recipe card below. Here are the basic steps. This recipe is incredibly easy to prepare. I prefer to purchase cooked beets from Trader Joe's to make this recipe come together even more quickly. You can absolutely cook your own beets if you prefer.
Prepare Vegetables
Begin by slicing your red onion very finely. I prefer my red onion to be teeny tiny, but if you like larger pieces feel free to cut it to your preference.
Next, slice your beets into thin rounds about ¼'' thick.
Dice your parsley and mint very finely.
Add all salad ingredients into a medium bowl.
Make salad dressing by combining olive oil, lemon juice, garlic, and salt, pepper whisk to combine.
Toss and top with more feta if desired.
Make Ahead & Storage
I recommend making this salad within 1 hour of eating it. The prep time is so quick and it truly tests best when made right before eating. You can cut all of the ingredients in place them in a bowl covered in the fridge up to 4 hours before. Do not put the salad dressing on ahead of time.
This salad can be stored for up to 6 hours in the fridge in an airtight container. I find the ingredients become soggy from the dressing if you store for much longer.
Related Recipes
If you're looking for more salad recipes, you should try out this dill pickle salad. It's full of dill flavor and packed with protein.
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Cucumber Beetroot Salad
Ingredients
For the Salad
- 4 Persian Cucumbers
- 8 Medium Cooked Beets make sure they are cooled if cooking them on your own
- ¼ Finley Diced Red Onion
- ¼ cup Crumbled Feta add more as desired
- 8 Finely Chopped Mint Leaves
- ¼ cup Finley Chopped Parsley
For the Dressing
- ⅓ cup Olive Oil
- 3 tablespoon lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
For the Salad
- Begin by finely dicing your red onion and chopping your cucumber and beets into ¼'' slices.
- Finely chop your mint and parsley.
- Place all ingredients into a medium bowl.
For the Salad Dressing
- In a small bowl whisk together olive oil, salt, pepper, garlic and lemon juice.
- Pour over salad and toss. Add more feta as desired.
Diane Homan says
Got everything cut and waiting in the fridge for dinner tonight. Tasted the dressing, though, and it is delicious!!!
Blair Braz says
Isn't it so delicious? I inhaled the salad!!
Karen says
I loved this salad! And it's so healthy!
Blair Braz says
I'm so glad you enjoyed it! Thanks for leaving your review.
Mark Pellow says
I made this salad yesterday and it was super quick and easy to make and equally delicious! 😋
Blair Braz says
Yay! I'm so glad!!