Cucumber Beet Salad

5 from 1 vote

This Cucumber Beet Salad is crisp, vibrant, and refreshing, with roasted beets, crunchy cucumbers, tangy feta, and a bright lemon vinaigrette. It perfectly balances earthy sweetness with brightness from the citrus-based dressing.

Prep Time15

Cook Time45

Total Time1

Course: Lunch, Salad, Side Dish

Cuisine: Lebanese, Mediterranean, Persian

Diet: Gluten Free, Halal, Low Calorie, Low Fat, Low Lactose, Vegetarian

Servings: Servings

Calories: 145kcal

Author: Emmy Clinton

Ingredients

2 Medium Beets cooked
6 Persian Cucumbers
½ Cup Feta Cheese
¼ Cup Fresh Parsley chopped
¼ Cup Fresh Dill chopped

Lemon Vinaigrette

¼ Cup Apple Cider Vinegar
2 Tablespoons Honey
2 Lemons juiced
1 Tablespoon Dijon Mustard
1 Teaspoon Salt

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat the oven to 400°F. Scrub the beets, trim the stems, wrap each tightly in foil, and place on a baking sheet. Roast for 45 minutes or until a knife slides through easily, then let cool, rub or peel off the skins, and dice into bite-sized pieces. Once you've cut the beets, put them in an ice bath to chill for a 2-3 minutes.
Slice the cucumbers into rounds or half-moons for even texture. If using standard cucumbers, peel and remove the seeds to prevent excess water. Finely chop the dill and parsley, and crumble the feta into small pieces so it distributes evenly throughout the salad.
In a small bowl or jar, whisk together the apple cider vinegar, honey, fresh lemon juice, Dijon mustard, and salt until smooth and emulsified.
Add the beets, cucumbers, feta, and herbs to a large mixing bowl. Pour the vinaigrette over the top and gently toss until everything is evenly coated, being careful not to overmix. Serve immediately or refrigerate for 30 minutes to 2 hours to allow the flavors to meld before serving.

Notes

Prevent Beet Bleeding: Personally, I love how the beets turn everything pink, but if you aren't a fan, toss roasted beets in a light coating of olive oil before combining with the rest of the salad. This lipid shield locks in their pigment and keeps your salad from turning pink.
Keep Cucumbers Crunchy: If you are using cucumbers with a high amount of water content, remove seeds and pat them dry to remove excess water and prevent sogginess.
Match Textures: If you want thin, uniform pieces in your salad, use a mandoline set to 3mm for both beets and cucumbers. This ensures a uniform bite and a satisfying, harmonious mouthfeel.
Reduce Beet Earthiness: Beets contain geosmin, which can taste "muddy" to some people. The bright acids in the dressing, like lemon juice and apple cider vinegar, neutralize this, giving the salad a fresher flavor.
Chill Beets Before Dressing: Never dress warm beets. Flash-chill them in an ice bath for a couple of minutes to prevent wilting delicate cucumbers and to maintain crispness.

Nutrition