Cucumber Beet Salad

Cucumber Beet Salad with crunchy cucumbers, feta cheese, and earthy beets come together in this simple yet delightful recipe showcasing the vibrant flavors of these ingredients. Top with pistachios, fresh dill, and mint, and dressed with the simple lemon vinaigrette- this healthy salad makes it a perfect choice for a light and refreshing salad during the summer months. 

Ingredient Notes:

Fresh Cucumber- I like to use English cucumber because the skin is tender and the seeds are small,  so all I do is slice the cucumbers into thin desks. If you are using a different kind of cucumber, peel the skin off and remove the larger seeds from the interior before adding them to the salad. 

Beets- for convenience purposes, I like to use canned beets because they are pretty delicious and so easy. I love roasted beets- but especially in the summer when it’s hot, just too simple to open a can of beets and skip making my kitchen warmer than it used to be. If you have fresh beets, and like to use them in the salad, I have instructions below in the FAQ section for how to roast beets

Feta Cheese- I love that feta in a salad because the salty tanginess balances out the earthiness of the bees. Goat cheese is another great option- but again in the summer months, feta because it holds its form and is less likely to melt on a hot day like goat cheese. I haven’t tried it yet, but I am pretty sure blue cheese would also be delicious in this salad.

Lemon Vinaigrette- this lemon salad dressing is a super easy salad dressing, with 3 parts olive oil/ 2 parts lemon juice, salt, and pepper. It takes two seconds to mix up. (I highly suggest making extra dressing while you add it, this lemon vinaigrette is so simple and neutral it works well will all kinds of salads. Just store the leftovers in a mason jar in the refrigerator for the week.)

Fresh Herbs- fresh dill and fresh mint are so delicious with the bringing of the feta cheese, the earthiness of the beets, and the bright cooling cucumber. (if you’re not in the habit of being fresh herbs at the grocery store, I cannot advocate enough for it! Buying these magic green bunches at the supermarket- they will do remarkable things for your cooking. The simplest of dishes become elevated with a handful of freshly chopped herbs.)

Assembling the salad:

Start by making your lemon vinaigrette. In a small bowl, combine the olive oil, lemon juice, salt, and pepper and whisk together until fully combined. 

Chopped the fresh mint and dill. 

Slice of cucumber into thin discs and placed into a large salad bowl or serving dish. Add the fresh herbs, crumbled feta cheese, and pistachios. Finley slice the red onion and add them to the cucumbers.

Drain the beats. Gently place the sliced beets amongst the cucumber slices and other ingredients. You do not want to aggressively next salad before you serve it because the beets will stain all of the other ingredients. Once you placed the beets amongst the cucumbers and other ingredients, drizzle the salad dressing over the entire salad right before serving.

Serving suggestions-

• Serve over Greens- the salad is delicious on its own, but if you’re trying to squeeze more greens in your life, it is also wonderful- Served over a bed of hardy greens like spinach or arugula.
• Serve with legumes- cucumber beetroot salad is a delicious side salad but if you’re looking to make a meal out of it, consider adding roasted chickpeas, or crispy lentils to add some protein and round out this dish for a full meal. 
• As a wrap- add this cucumber beet salad to a wrap with a schmear of hummus, and you have a scrumptious sandwich for lunch in the go.

Alterations:

Feel free to get creative with a salad:

• Make it your own with additional ingredients- sliced fresh radish or dried apricots. 
• If you have pickled onions on hand, try using those instead of fresh red onions. Or try thinly sliced  Shallots.
• Don’t be afraid to use different salad dressings like Mustard Shallot Dressing or Rosemary Vinaigrette. Or if you don't have lemons or lemon juice you could use red wine vinegar or balsamic vinegar.
• Try other nuts- if you don’t have pistachio on hand, try walnuts, pumpkin seeds or cashews

FAQ:

Tips and tricks:

Beet juice, stains- beware the beach is stains, so this is not the best to make with your favorite white top on. Also, be aware that if you have counters that are prone to staining beet juice might leave a mark. If you are worried about having purple figure nails wear gloves- this is not as much of an issue if you are using canned beets but is more likely when peeling cooked beets.

Do not mix the salad too early- as noted above beet juice can stain pretty aggressively. For the best presentation, do not mix the salad too much until right before serving. This will allow the cucumbers to keep their crisp green color, which is a beautiful contrast to red-purple beets.

Don’t waste the beet juice- one of my favorite things to do when I used canned is to save the beet juice. I add a splash of lemon juice and cut it with cold water served over ice. It’s a delicious and refreshing drink that I love to enjoy while making dinner.

Looking for more summer salads

• Lentil Tabbouleh Salad Recipe 
• Baja Shrimp Bowl (Grain Bowl Salad)
• Edamame Bean Salad (with corn and rice vinegar)
• Lentil Salad with Avocado, Cherry Tomato, and Lime Cilantro Vinaigrette

What to serve with Cucumber Beet Salad:

• Cajun Honey Butter Salmon
• Black Lentils
• Red Lentil Kofte 
• Polenta Stuffed Bell Peppers

If you’ve tried this Cucumber Beet Salad recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Cucumber Beet Salad

Crunchy cucumbers, feta cheese, and earthy beets come together in this simple yet delightful recipe showcasing the vibrant flavors of these ingredients. Top with pistachios, fresh dill, and mint, and dressed with the simple lemon vinaigrette- this healthy salad makes it a perfect choice for a light and refreshing salad during the summer months.

Print Recipe Pin Recipe

Total Time 10 minutes mins

Course Salad

Cuisine American

Ingredients

  

• 1 English cucumber or Persian cucumbers
• 1 can of sliced beets
• 3 oz feta
• ⅓ cup pistachios
• ⅓ cup red onions sliced thin
• ¼ cup fresh dill chopped
• 2 tablespoons fresh mint leaves chopped
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• ½ kosher salt
• ¼ fresh ground pepper

Instructions

 

• Start by making your lemon vinaigrette. In a small bowl, combine the olive oil, lemon juice, salt, and pepper and whisk together until fully combined. Chopped the fresh mint, and drill.
• Slice of cucumber into thin discs and placed into a large bowl or serving dish. Add the chopped fresh herbs, crumbled, feta cheese, and pistachios.
• Finley slice the red onion and add them to the cucumber salad.
• Drain the beats. Gently place the sliced beets amongst the cucumber slices and other ingredients.
• Once you placed the beets amongst the cucumbers and other ingredients, drizzle the salad dressing over the entire salad right before serving.

Notes

If roasted beets rather than using canned beets here are the instruction for: How to roast beets?

Preheating your oven to 400°F (200°C). Give them a good rinse under cold water to remove any dirt or debris, and pat them dry.

Trim off the beet greens, leaving about an inch of the stems intact. Leave the skin on for now, as it helps to retain moisture during the roasting process.

Take a large sheet of aluminum foil and place the beets in the center. Drizzle them with a tablespoon or two of extra-virgin olive oil, ensuring each beet is lightly coated. Sprinkle a pinch of salt and pepper over the beets.

Fold the aluminum foil over the beets, creating a tight packet. This will trap the steam and help the beets cook evenly. Place the packet on a baking sheet or oven-safe dish, then transfer it to the preheated oven.

Roast the beets for approximately 45 minutes to 1 hour, depending on their size. To test for doneness, carefully open the foil packet and insert a paring knife into the thickest part of a beet. If it easily slides in and out, the beets are tender and ready. If not, reseal the packet and continue roasting for another 10-15 minutes, then recheck.

Once the beets are fork tender, remove them from the oven and let them cool slightly. Once they're cool enough to handle, use a paper towel or your fingers to gently rub off the skin. It should come off easily, revealing the beautiful, jewel-toned flesh beneath. If any stubborn areas remain, you can use a vegetable peeler to remove them.