This simple cucumber beetroot salad is easy and quick to make if you have roasted or canned beets at hand. It not only looks vibrant but tastes delicious too.
This refreshing cucumber and beet salad disappears in no time when I make it at my home. It is a burst of flavours with a zingy dressing.
This is also dairy free and vegan. Super easy and quick to put together especially if you have roasted beets at hand.
It is a versatile recipe that can build to a nice meal or can be had as a salad. I have mentioned those in the serving suggestions.
I love cucumber salads. Vietnamese cucumber salad, cucumber, tomato salad, beet salad with feta and avocado cucumber salad are regulars in my home.
So are these cucumber radish salad, Sumac cucumber salad, cabbage and carrot salad, sprouted lentil salad and chickpea cucumber salad.
Ingredients
1. Cucumber, Beets and onion: As the name suggests I have used one large cucumber and 2 medium beets. I have used ½ sliced onion as well in this salad.
2. Dressing: Olive oil, Dijon mustard, apple cider vinegar and maple syrup are used in the dressing.
3. Seasonings: For the dressing I have used salt, pepper, chilli flakes and garlic powder.
4. Herbs: I am growing a lot of parsley so I used about ½ cup fresh chopped parsley.
Variations and Substitutions
This recipe is naturally dairy free and vegan. You can make it a complete meal by pairing with some protein like shallow fried tofu and whole cooked grain like quinoa.
You can also add roasted nuts like cashews, walnuts or almonds for a crunchy element. You can add seeds like toasted sunflower seeds too for crunch and nutrition.
If you love cheese, go for some crumbly vegan cheese like vegan feta. Dairy eaters can use cheese of their choice.
For a creamy dressing, vegan mayo or whipped plant-based yogurt or cashew cream can be used to add a touch of luxury.
If you love greens, you can toss some into the salad.
Serving Suggestions
This gorgeous beet and cucumber salad is delicious as a side salad along with some grilled tofu or tempeh.
It is perfect in a lunch bowl for a spot of vibrance and zesty taste.
It is also great as a side for your regular meal. I often pair it with my lentils and rice.
You can also use this salad in a wrap or a taco too.
Instructions
All you need is to prepare the ingredients in advance. This salad is great for meal prep too. Just mix the dressing and the veggies together whenever you need it and that’s it, you have a delicious salad at hand.
For beets, use either roasted beets or canned beets for an instant salad. If not, you can roast the beets in an oven (takes about 45 minutes) or make air fryer roasted beets or cook it in boiling water till tender (takes about half an hour).
Air frying Beets Instructions
Preheat air fryer at 390F or 200C for 5 minutes. Place beet wedges (2 beets peeled and cut) seasoned with olive oil, salt and pepper in one layer without overlap.
Air fry at 390F or 200C for 15- 18 minutes till the beets are nicely cooked and are slightly crispy outside.
You can use canned or boiled beets too.
Peel the cucumber and slice it finely. Do the same with half a red onion and keep aside. Take ½ cup parsley and finely chop it.
To make the dressing, mix together 2 tbsp. olive oil, 1 tbsp. dijon mustard, 1 tbsp. apple cider vinegar, 1 tsp. Maple syrup, ¼ tsp. salt, ½ tsp. each pepper, garlic powder and chilli flakes (optional).
To assemble, take sliced cucumber, sliced red onion, roasted sliced beet and chopped parsley in a bowl.
Pour the dressing on top and mix together lightly. We don’t want the beets to stain everything red. I serve this delicious cucumber and beet salad right away.
You can also refrigerate it and serve after 30 minutes. Enjoy.
Expert Tips
1. You can easily do all the prep and keep ahead of time. Hence this salad is perfect for get togethers or even regular meals. If you have roast beets at hand along with chopped veggies and prepared dressing, you just need a couple of minutes to bring it together.
2. In the variations and substitutions, you will find a lot of ideas to dial up this salad to a full meal.
3. You can use nuts, seeds, herbs, cooked grain and grilled protein to convert it into a nice meal.
4. How to Increase Protein: Add a cup of grilled tofu or tempeh to the salad for more protein.
5. Do taste the seasoning and adjust to your taste. I like a balanced seasoning that is not too sweet. Feel free to add more maple syrup to your taste.
6. You could also use lemon juice in place of apple cider vinegar and freshly minced garlic in place of garlic powder in this recipe.
7. You can use raw beets if you enjoy the taste. I prefer them roasted or cooked.
Storage Instructions: This salad will stay for a couple of days in an air tight jar but will release water and the veggies will lose their crispness.
Try this beautiful and tasty cucumber and beets salad. You will make it over and over again.
Here's the recipe card:
📖 Recipe Card
Cucumber Beet Salad
Equipment
Ingredients
- 1 cucumber
- 2 beets roasted or boiled
- ½ red onion
- ½ cup parsley chopped
Dressing
- 2 tbsp. olive oil
- 1 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- 1 tsp. Maple syrup
- ½ tsp. Salt
- ½ tsp. Chilli flakes
- ½ tsp. Pepper
- ½ tsp. Garlic powder
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Instructions
- All you need is to prepare the ingredients in advance. This salad is great for meal prep too. Just mix the dressing and the veggies together whenever you need it and that’s it, you have a delicious salad at hand.
- For beets, use either roasted beets or canned beets for an instant salad. If not, you can roast the beets in an oven (takes about 45 minutes) or air fryer or cook it in boiling water till tender (takes about half an hour).
- Air frying Beets InstructionsPreheat air fryer at 390F or 200C for 5 minutes. Place beet wedges (2 beets peeled and cut) seasoned with olive oil, salt and pepper in one layer without overlap.Air fry at 390F or 200C for 15- 18 minutes till the beets are nicely cooked and are slightly crispy outside.
- Peel the cucumber and slice it finely. Do the same with half a red onion and keep aside. Take ½ cup parsley and finely chop it.
- To make the dressing, mix together 2 tbsp. olive oil, 1 tbsp. dijon mustard, 1 tbsp. apple cider vinegar, 1 tsp. Maple syrup, ¼ tsp. salt, ½ tsp. each pepper, garlic powder and chilli flakes (optional).
- To assemble, take sliced cucumber, sliced red onion, roasted sliced beet and chopped parsley in a bowl. Pour the dressing on top and mix together lightly.
- We don’t want the beets to stain everything red. I serve this delicious cucumber and beet salad right away.
- You can also refrigerate it and serve after 30 minutes. Enjoy.
Notes
2. In the variations and substitutions, you will find a lot of ideas to dial up this salad to a full meal.
3. You can use nuts, seeds, herbs, cooked grain and grilled protein to convert it into a nice meal.
4. How to Increase Protein: Add a cup of grilled tofu or tempeh to the salad for more protein.
5. Do taste the seasoning and adjust to your taste. I like a balanced seasoning that is not too sweet. Feel free to add more maple syrup to your taste.
6. You could also use lemon juice in place of apple cider vinegar and freshly minced garlic in place of garlic powder in this recipe.
7. You can use raw beets if you enjoy the taste. I prefer them roasted or cooked.
8. Storage Instructions: This salad will stay for a couple of days in an air tight jar but will release water and the veggies will lose their crispness.
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