Cucumber Beet Salad

If you’ve ever thought beets were boring, this Cucumber Beet Salad will change your mind—and maybe your whole summer salad lineup. It’s crunchy, juicy, earthy, tangy, and the most refreshing. Think of it as your go-to when you’re craving something bright, healthy, and actually satisfying—not just lettuce and vibes.

This beet and cucumber salad recipe brings together roasted beets, crisp Persian cucumbers, fresh dill and parsley, and creamy crumbled feta. It’s all tossed in a zingy lemon vinaigrette sweetened with honey.

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Why You’ll Love This Cucumber Beet Salad

Here’s the thing—there are a lot of beet salads out there. But they’re usually one of two things: too fussy, or too bland. This one hits that middle sweet spot where health meets flavor and ease.

• High-Flavor, Low-Effort – Roast your beets once and you’re halfway there. The rest comes together in a few minutes.
• Nutrient-Dense & Naturally Gluten-Free – We’re working with real, whole ingredients. Nothing weird. Nothing filler.
• Meal Prep-Friendly – It holds up beautifully in the fridge and actually tastes better the next day.
• Customizable – Make it vegan, toss in some grains or beans, switch up the herbs—whatever works for your vibe.

Ingredients

• 2 Medium Beets cooked & chopped 
• 6 Persian Cucumbers
• 1/2 Cup Feta Cheese
• 1/4 Cup Fresh Parsley chopped
• 1/4 Cup Fresh Dill chopped

Lemon Vinaigrette 

• 1/4 Cup White Vinegar
• 2 Tablespoons Honey
• 2 Lemons juiced
• 1 Tablespoon Dijon Mustard
• 1 Teaspoon Salt

How to Make This Cucumber Beet Salad (Step-by-Step)

To bring this cucumber beet salad together, you’ll start by prepping the most hands-on ingredient: the beets. If you’re roasting your own (which I recommend for the best flavor), begin by preheating your oven to 400°F. Scrub the beets well, trim off any stems, and wrap them individually in foil. Place them directly on the oven rack or a baking sheet and roast for 45 to 60 minutes, depending on their size. You’ll know they’re ready when you can easily pierce them with a knife. Once cooked, let them cool just enough to handle, then rub off the skins using a paper towel or your hands (they should slide right off). Dice the beets into small bite-sized cubes and set them aside. If you’re short on time, feel free to use pre-cooked beets—just be sure to drain and pat them dry so the salad doesn’t get watery.

Next, slice your Persian cucumbers into thin rounds. If you’re using a different type of cucumber, like English or standard garden cucumbers, you might want to peel them and scoop out the seeds for a cleaner crunch and less water content. Persian cucumbers are ideal because they’re naturally crisp and mild, with thin skin that doesn’t need peeling—making them the perfect no-fuss option.

Lemon Vinaigrette and Salad Assembly

Now for the vinaigrette: in a small bowl or mason jar, combine the white vinegar, honey, fresh lemon juice, Dijon mustard, and salt. Whisk or shake vigorously until everything is fully emulsified. Taste the dressing and adjust if needed—add a little more honey if you prefer it sweeter, or more lemon for extra brightness. This lemon vinaigrette is light, zingy, and naturally oil-free, which keeps the salad feeling fresh and vibrant.

Once your components are ready, it’s time to assemble. In a large mixing bowl, add your chopped beets and sliced cucumbers. Sprinkle in the crumbled feta, chopped parsley, and fresh dill. Pour the lemon vinaigrette over the top and gently toss everything together. Be careful not to overmix, especially if your beets are very soft—they can stain the other ingredients quickly. A gentle toss is all you need to evenly coat everything without turning it pink (unless you’re into that look).

From here, you can either serve it immediately or let it chill in the fridge for about 30 minutes to allow the flavors to marry. I actually love it a bit cold—it brings out the tang of the lemon and mellows the earthiness of the beets. Either way, this beet and cucumber salad with feta is deliciously crisp, herbaceous, and perfect for making ahead or tossing together last-minute.

How to Cook Beets (Without Making a Huge Mess)

1. Preheat your oven to 400°F.
2. Scrub your beets clean, trim the ends, and wrap them in foil.
3. Roast for 45–60 minutes until a knife slides in easily.
4. Let them cool, then rub off the skins with a paper towel. Dice and you’re good to go.

Quick Summary: You can roast beets days in advance, or skip it all and grab pre-cooked or canned beets for ultra-speedy prep.

What Makes This a Healthy Beet Salad?

• Beets: High in folate, fiber, and antioxidants. They support liver health and circulation.
• Cucumbers: Hydrating and rich in vitamin K.
• Herbs: More than just a garnish—dill and parsley offer anti-inflammatory and digestive benefits.
• Feta: A little goes a long way for flavor and calcium.
• Lemon vinaigrette: No added oils here, just citrusy zing and a touch of sweetness.

And yes—this salad is completely gluten-free. Every ingredient is naturally GF, and as long as your Dijon mustard is certified GF (most are), you’re golden.

Ingredient Swaps & Add-Ins

This is one of those salads you can tweak depending on what you have or what you’re craving.

• Vegan? Use a plant-based feta or skip it and double down on herbs.
• No dill? Swap with basil, mint, or even chives.
• No honey? Try maple syrup or agave.
• Add crunch: Toasted almonds, pistachios, or sunflower seeds.
• Make it a meal: Add white beans, lentils, grilled chicken, or quinoa.

Frequently Asked Questions

Can I use golden beets?
Absolutely! They’re slightly less earthy and won’t bleed color, which keeps the cucumbers looking clean and crisp.

Can I make this salad ahead of time?
You can prep all the components and store them separately, then toss everything together just before serving. It holds up surprisingly well even after a day in the fridge.

Do I need to peel the cucumbers?
If you’re using Persian or English cucumbers, no need! If using standard cucumbers, you might want to peel and de-seed for better texture.

What kind of feta is best?
Block feta packed in brine always wins. It’s creamier and more flavorful than pre-crumbled versions.

Can I make this oil-free?
You already are! This dressing skips the olive oil and relies on Dijon and vinegar for richness and depth—no need for added fats unless you want them.

Enjoy!

This vibrant cucumber beet salad features roasted beets, crisp cucumbers, crumbled feta, and a lemon vinaigrette. Naturally gluten-free, meal prep-friendly, and perfect for summer. If you love this recipe—try another beet salad recipe of mine!

Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy