Name: Crisp Cucumber and Beetroot Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 300 g beetroots (Medium-sized, about 2 beetroots); 200 g cucumber (Large cucumber); 100 g red onion (Small red onion); 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; 1 teaspoon honey or maple syrup; Salt to taste; Freshly ground black pepper to taste; 100 g feta cheese; Fresh herbs such as dill or parsley for garnish

Jump to Recipe

If you’re craving something fresh, vibrant, and bursting with flavor, this Crisp Cucumber and Beetroot Salad is an absolute must-try. It perfectly balances the earthiness of roasted beetroot with the cool crunch of cucumber, all brought together by a tangy, slightly sweet dressing and topped with creamy feta cheese. This salad isn’t just a side dish; it’s a celebration of contrasting textures and colors that will brighten any meal and keep you coming back for more.

Crisp Cucumber and Beetroot Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Crisp Cucumber and Beetroot Salad lies in its simplicity, with ingredients that each add something special—whether it’s texture, color, or flavor—that make the salad truly shine.

300 g beetroots: Medium-sized beets roast beautifully to bring a tender earthiness to the salad.
200 g cucumber: A large cucumber adds refreshing crunch and hydrating crispness.
100 g red onion: Small red onion provides a subtle bite and vibrant color contrast.
100 g feta cheese: Creamy and salty feta balances the sweetness of beets perfectly.
2 tablespoons olive oil: Adds smoothness and helps the dressing coat the veggies evenly.
1 tablespoon apple cider vinegar: Brings a bright, tangy note that livens up the salad.
1 teaspoon honey or maple syrup: A touch of sweetness to balance tartness and earthiness.
Salt: Enhances all the natural flavors.
Freshly ground black pepper: Adds a gentle warmth and depth of flavor.
Fresh herbs (such as dill or parsley): For garnish and a burst of fresh aroma.

How to Make Crisp Cucumber and Beetroot Salad

Step 1: Roast the Beetroots

Preheat your oven to 200°C (400°F) and wrap the beetroots in foil. Roasting them brings out a rich, sweet flavor and tender texture that raw beetroot simply can’t match. After about 30 minutes, check for tenderness with a fork, then let them cool slightly before peeling and dicing into cubes.

Step 2: Prepare the Fresh Ingredients

While the beetroots roast, slice the cucumber into thin rounds to maintain that crisp texture. Finely chop the red onion, which will add a subtle sharpness that cuts through the sweetness of the beets and the creaminess of the feta.

Step 3: Make the Dressing

In a bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), salt, and freshly ground black pepper. This simple dressing enhances every ingredient with a perfect balance of tang, sweetness, and seasoning.

Step 4: Combine and Toss

In a large salad bowl, toss together the cucumber slices, red onion, and beetroot cubes. Drizzle the dressing over the salad and gently toss just until everything is evenly coated, letting each bite deliver a harmonious explosion of flavors.

Step 5: Add the Final Touches

Crumble feta cheese generously over the salad and top with your favorite fresh herbs like dill or parsley. These finishing touches not only lend a pop of color but bring a lovely herbaceous note that ties the whole dish together.

How to Serve Crisp Cucumber and Beetroot Salad

Garnishes

A handful of fresh dill or parsley sprigs elevates the look and flavor of this Crisp Cucumber and Beetroot Salad, adding a bright herbal freshness you won’t want to skip. For a bit of crunch, crushed walnuts or toasted pumpkin seeds make an excellent addition.

Side Dishes

This salad pairs beautifully with grilled chicken, fish, or even a light pasta dish. Its refreshing, crisp qualities provide a perfect contrast to richer mains, making your whole meal feel balanced and vibrant.

Creative Ways to Present

Serve this salad layered in clear glass jars for a stunning presentation, or arrange it artfully on a platter with feta crumbles sprinkled on top. You can also scoop it onto toasted baguette slices for a delightful appetizer twist.

Make Ahead and Storage

Storing Leftovers

Keep your Crisp Cucumber and Beetroot Salad fresh by storing leftovers in an airtight container in the refrigerator. It will stay crisp and delicious for up to two days, though I always recommend enjoying it sooner to experience the best texture.

Freezing

This salad is best enjoyed fresh, so freezing isn’t recommended because the cucumbers and feta can become watery and lose their crispness once thawed.

Reheating

Since this is a cold salad, reheating isn’t necessary or advised. Serve chilled straight from the fridge for maximum freshness and flavor impact.

FAQs

Can I use canned or pre-cooked beets instead of roasting fresh ones?

Absolutely! While roasting fresh beets imparts deeper flavor and a lovely texture, canned or pre-cooked beets can be a convenient shortcut that still works well in this Crisp Cucumber and Beetroot Salad.

What if I don’t have apple cider vinegar? Can I substitute it?

Yes! You can use white wine vinegar or lemon juice as an alternative. Both will maintain the tangy brightness that lifts the salad’s flavors.

Is there a way to make this salad vegan?

Definitely. Simply swap the feta for a plant-based cheese or sprinkle in some toasted nuts or seeds for a satisfying bite without dairy.

How can I make this salad more filling?

Add cooked quinoa, chickpeas, or even some roasted sweet potato cubes. These boost the salad’s heartiness while complementing the flavors beautifully.

Can I prepare the dressing ahead of time?

Yes, you can whisk the dressing together a day ahead and store it in the fridge. Just give it a good shake or stir before tossing with the salad to bring all the ingredients together perfectly.

Final Thoughts

This Crisp Cucumber and Beetroot Salad is truly a dish that brightens the table and excites the palate. Whether you’re making it for a quick lunch, a vibrant side, or a special occasion, it’s a recipe that feels both fresh and satisfying every time. I encourage you to give it a try—you’ll find it hard to resist the delightful combination of crisp cucumber, tender roasted beetroot, and creamy feta all dressed in that perfect tangy dressing.

Crisp Cucumber and Beetroot Salad Recipe

★★★★★

5 from 13 reviews

Author: Jack
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Crisp Cucumber and Beetroot Salad is a vibrant, refreshing dish combining tender roasted beetroots, crunchy cucumber slices, and sharp red onion, all brought together with a tangy dressing and creamy feta cheese. Perfect as a light lunch or a colorful side, this easy-to-make salad balances sweetness, acidity, and freshness for a delightful spring or summer recipe.

Instructions

Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the beetroot.
Roast Beetroot: Wrap the beetroots individually in aluminum foil and place them on a baking tray. Roast them in the oven for about 30 minutes until tender when pierced with a fork. Allow to cool slightly, then peel off the skin and cut into cubes.
Prepare Vegetables: While the beetroot is roasting, wash the cucumber and slice it into thin rounds. Finely chop the red onion to add a slight bite and sharpness to the salad.
Make Dressing: In a mixing bowl, combine the olive oil, apple cider vinegar, honey or maple syrup, salt, and freshly ground black pepper. Whisk well until the ingredients are emulsified and the dressing is well blended.
Combine Salad Ingredients: In a large salad bowl, add the sliced cucumber, chopped red onion, and roasted beetroot cubes. Gently toss them together for even distribution.
Add Dressing: Drizzle the prepared dressing over the salad ingredients and toss gently to coat everything evenly, ensuring each bite will have a delicious flavor.
Add Feta and Garnish: Crumble the feta cheese over the top of the salad and sprinkle with fresh herbs such as chopped dill or parsley as a vibrant finish.
Serve: Serve the salad immediately for the freshest crunch or refrigerate for about 15 minutes to allow the flavors to meld before serving.

Notes

To save time, you can use pre-cooked or canned beetroot, but roasting fresh beets gives a richer flavor.
Maple syrup can be used as a vegan substitute for honey in the dressing.
Adjust the amount of feta according to your preference or substitute with a vegan cheese for a completely vegan version.
This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
For extra crunch, add toasted walnuts or pumpkin seeds as a topping.
Make sure to peel the beetroot after roasting when it’s cool enough to handle, as the skin will come off easily.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean