This cucumber beet salad is made with just a few simple ingredients and is so, so flavorful. Whether you’re a beet lover or new to incorporating them in recipes, you’ll love this yummy side dish.

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Why you’ll love this one

This beet cucumber salad combines slightly sweet beets with crunchy cucumbers, red onion and an easy tangy dressing for a delicious side salad that will turn even the biggest beet haters into lovers!

There are so many reasons to love this tasty side salad, but one of my favorite reasons is because it’s such a delicious way to eat more nutrient-dense beets (they’re like a little nutritional powerhouse, honestly!).

Beets are known for their slightly sweet “earthy” flavor and they pair amazingly with tangy and salty flavors like white wine vinegar and feta cheese.

This simple salad is a great way to work more beets into your life because it’s so easy to make and only takes a few minutes to throw together with a simple dressing.

Whether you have lots of beets and cucumbers to use up during the summer months or you need a healthy salad to throw together for a holiday side, you can’t go wrong with this one!

I love serving this on the side with a quick Cottage Cheese Chicken Salad sandwich for a nourishing, filling meal.

Ingredients

• Cooked beets: Any cooked beets will work- you can roast your own fresh beets or buy jarred or canned beets. You can often find them in the refrigerated produce section of your grocery store. I recommend choosing the kind that do not have vinegar added.
• Cucumbers: I like to use mini cucumbers or English cucumber slices because they tend to be sweeter and you don’t have to peel them! The refreshing flavors of fresh cucumber pair great with beets.
• Red onion: I like the sharp bite that red onion offers to this salad but you can also go with sweet onions or green onion too.
• Feta cheese: Any cheese that has a really sharp bite can work, so you can also use blue cheese, gorgonzola or goat cheese. Mozzarella balls would also work nicely if you’re not a huge fan of strongly flavored cheeses.
• Dressing ingredients
  • White wine vinegar: I also love using balsamic vinegar, white balsamic vinegar, or red wine vinegar for this recipe.
  • Extra-virgin olive oil: My favorites to use for this dressing are olive oil or avocado oil.
  • Honey or maple syrup: Either will work and brings out the flavor of the sweet beets.
  • Salt + pepper to taste

Step-by-step instructions

1. In a small bowl, make your dressing by whisking together white wine vinegar, olive oil, and honey. Add a pinch of salt and pepper. Add more to taste.

2. In a large bowl, add sliced beets, cucumbers, red onion and feta cheese. Pour dressing on top and toss gently to combine.

3. Garnish with fresh herbs like chopped parsley or dill if desired.

Recipe FAQ

Can this beet salad be made ahead?

Yes, you can make this beet salad and store in an airtight container in the refrigerator for up to 4 days. For best texture, I recommend eating the assembled salad within 2 days or storing the dressing separate. After about 2 days the ingredients start to become softer. It’s still delicious but loses some of it’s crunchy texture.

How do I roast my own beets?

If you want to roast your own beets, it’s so simple! Here’s how:

1. Preheat your oven to 400 degrees and line a sheet pan with parchment paper or a silicone baking mat.
2. Peel and slice raw beets to the same thickness as your cucumbers, then quarter the slices. Toss in olive oil.
3. Roast beets for 25-35 minutes until fork tender (will depend on how thick your slices are).
4. After they’re cooled, they’re ready to use!

Can I use pickled beets?

You can! Just keep in mind that you’ll be adding additional vinegar to the salad, so you may need to cut back the vinegar in the dressing a bit, or add more honey.

Variation ideas

• Add chopped fresh herbs like fresh dill, parsley, or mint leaves.
• Swap in different cheeses like blue cheese, gorgonzola, or goat cheese.
• Use your favorite store-bought balsamic vinaigrette to save time.
• Instead of vinegar, use fresh lemon juice in the dressing.
• Add sliced bell peppers for more veggies.
• Top with chopped nuts like pistachios or walnuts.
• Top with seeds like sunflower seeds or pumpkin seeds for crunch.
• Add edamame for extra protein.
• Add white beans or kidney beans for fiber + plant-based protein.
• Change up your beets by using golden beets instead!