Say hello to our new favorite Cucumber Beetroot Salad! This vibrant salad is a perfect combination of crunchy cucumbers, sweet beetroot, and a tangy dressing that ties it all together.
Whether you're looking to brighten up your dinner table or need a quick, healthy lunch option, this salad is a winner. It's not just a feast for your taste buds but also a nutrient-packed choice for any meal.
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Follow our simple recipe to create a stunning, delicious beet cucumber salad that'll keep you coming back for more!
Ingredients Notes
- Beetroots: Use fresh beetroots for the best flavor. They should be firm, smooth, and vibrant in color. Grating them raw preserves their nutrients and adds a crunchy texture to the salad.
- Cucumber: Choose firm, bright green cucumbers. English cucumbers are ideal because they have thin skin and minimal seeds, but any variety works well.
- Red Onion: Adds a sharp, slightly sweet flavor. Soaking the slices in cold water for about 10 minutes before adding them to the salad can mellow their bite.
- Olive Oil: A good quality extra virgin olive oil will add depth and richness to the dressing. You can use any plant-based oil just make sure its flavor is not overpowering.
- Apple Cider Vinegar: Adds a tangy brightness to the dressing. You can substitute white vinegar for a different kind of tartness.
- Mustard: Gives the dressing a creamy texture and sharp taste, enhancing the overall flavor profile.
- Maple Syrup: Just to add a hint of sweetness. You can also use brown sugar. This will balance the vinegar's acidity.
- Lemon juice: Adds fresh citrus flavor to the salad.
- Fresh Dill or Parsley: Either herb adds a fresh, aromatic touch to the salad. Use according to your preference or availability.
- Optional Add-ins: Crumbled vegan feta adds a creamy texture and pumpkin seeds introduce a nice crunch and a boost of protein.
How to Make The Salad
Make this delicious beet cucumber salad in four simple steps
Prepare the Vegetables
- Cucumbers: Start by dissolving a teaspoon of baking soda in cold water. Wash and scrub the cucumbers in this solution, then rinse them well to remove any residue. Cut the cucumber into julienne strips.
- Beetroots: Wash the beetroots, peel them, trim the ends, and then grate.
- Onions: Chop the red onions into small chunks. To mellow the onions' sharpness, you can soak them in cold water for 10 minutes, then drain.
Make the Dressing
In a small bowl, combine olive oil, apple cider vinegar, mustard, maple syrup, lemon juice, and chopped dill. Whisk them together until smooth, or "emulsified." Add salt and pepper according to your taste.
Assemble
Take a large salad bowl and mix the grated beetroot, julienne cucumber, and softened onion slices. Drizzle the dressing over the veggies, tossing gently to coat everything evenly.
Garnish and Serve
Finish off by sprinkling chopped dill and walnuts over your salad. For an extra touch, add crumbled vegan feta and pumpkin seeds if you like. Serve cold.
What to Serve with Beetroot Cucumber Salad
Enjoy this vibrant, healthy cucumber beet salad as a standalone meal or as a side dish to your favorite vegan entrees. Its combination of textures and flavors is sure to delight any palate.
- Spicy Rice: Serve the salad chilled as a refreshing contrast to the warmth and heat of the spicy rice. It balances the flavors and cools the palate.
- Buffalo Chickpea Sandwich: Pair the salad as a side. Its earthy sweetness and crisp texture cut through the sandwich's spice and richness perfectly.
- Jackfruit Tacos: Offer the salad as a topping or side for the tacos. Its crunch and freshness will complement the soft jackfruit and taco spices.
- Roasted Beans Snack: Top your cucumber and beet salad with some roasted beans for a delicious protein-packed snacking experience.
Make Ahead of Time
You can prepare this salad 3 to 5 hours before serving for the tastiest results, keeping the cucumbers and beets nice and crunchy!
Want to make it even earlier? Just prepare the onions, beet, and cucumber, and keep them in an airtight container away from the dressing. Mix them together about an hour before you're ready to serve.
Storage
This delicious cucumber and beetroot salad will stay delicious for up to 2 to 3 days in the fridge. Store in an airtight container in the refrigerator.
Drain any juices before serving and some more dressing if needed.
Yes, beetroot and cucumber can be eaten together. They make a nutritious and refreshing pair, perfect for vibrant salads.
Yes, beetroot salad is great for dinner! It's light, nutritious, and easy to digest, making it a perfect evening meal option. While beets are nutritious, people with sensitive stomachs may experience digestive issues such as gas or bloating due to their high fiber content and the presence of betaine.
Beetroot is a root vegetable, not a fruit. It's often used in salads for its earthy flavor and nutritional benefits.
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Cucumber Beetroot Salad
Ingredients
- 2 Medium Beetroots
- 2 Medium Cucumbers
- 1 Small Red Onion
- ¼ Cup Walnuts
Salad Dressing
- 2 Tbsp Olive Oil
- 1 Tbsp Apple Cider Vinegar
- 1 Tsp Mustard
- ½ Tsp Maple Syrup
- To Taste Salt and Pepper
- ¼ Cup Fresh dill
Garnish
- Dill
- Walnuts
- Vegan Feta (optional)
Instructions
- Dissolve a teaspoon of baking soda in cold water, wash and scrub the cucumbers, then rinse thoroughly to ensure no residue is left on the peel.
- Wash and peel the beetroots, cut both ends and grate them.
- Julienne cut the cucumber and chop the red onions. If preferred, soak the onions in cold water for 10 minutes to soften their flavor, then drain.
- Make the Dressing: In a small bowl, combine olive oil, apple cider vinegar, mustard, maple syrup, lemon juice, and chopped dill, until the mixture is emulsified. Season with salt and pepper to taste.
- Combine: In a large salad bowl, combine the grated beetroot, sliced cucumber, and drained onion slices. Pour the dressing over the vegetables and toss gently until everything is well coated.
- Garnish: Sprinkle with chopped dill or parsley and walnuts, and if using, add crumbled vegan feta and pumpkin seeds over the top.
- Chill: For the best flavor integration, refrigerate the salad for at least 30 minutes before serving.
Video
Notes
- Dressing Consistency: Adjust the oil and vinegar ratio according to your taste. Some prefer a tangier flavor, so feel free to add more vinegar if desired.
- Seasoning: Salt and pepper are essential but consider adding a pinch of sugar to balance the vinegar's acidity if needed.
- Serving: This salad is best served chilled. Allowing it to sit for a while before serving enables the flavors to meld together more fully.
- Storage: Store in an airtight container in the refrigerator. It's best consumed within 2 days as the vegetables will start to soften and lose their crunch.
Terry says
Turned out great 👏