This crisp cucumber and beetroot salad with herb dressing is light, refreshing, and bursting with color. It brings together crunchy cucumber, earthy beetroot, and a zesty herb dressing that lifts every bite. Whether I serve it as a side dish or a stand-alone salad, it always feels vibrant and fresh—perfect for warm days or when I need something clean and simple.
Why You’ll Love This Recipe
I love this recipe because it’s so easy and full of contrast—cool cucumbers meet sweet, earthy beets, all tied together with a bright herb dressing. It’s naturally gluten-free, vegetarian, and full of nutrients. The colors make it pop on the plate, and the flavors work beautifully with grilled meats, fish, or even just crusty bread on the side. It’s one of those salads that feels fancy but takes barely any time to make.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh cucumber, thinly sliced
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Cooked beetroot, sliced or diced (roasted or steamed)
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Fresh parsley, finely chopped
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Fresh mint or dill (or a mix of both), finely chopped
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Olive oil
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Lemon juice or white wine vinegar
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Dijon mustard
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Garlic, minced
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Salt
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Black pepper
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Optional: feta cheese or goat cheese for topping
Directions
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I start by preparing the herb dressing—whisking together olive oil, lemon juice or vinegar, Dijon mustard, garlic, salt, and pepper until well blended.
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I taste and adjust the acidity or salt as needed.
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In a large bowl, I toss together the sliced cucumber, cooked beetroot, and chopped herbs.
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I drizzle the dressing over the salad and gently mix until everything is coated.
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If I’m using cheese, I crumble it over the top just before serving.
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I chill the salad for about 15–20 minutes if I have time—it helps the flavors meld.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 0 minutes (if using pre-cooked beets)
Total time: 15 minutes
Variations
Sometimes I add thinly sliced red onion or a handful of arugula for an extra layer of flavor. When I want a creamier version, I stir a spoonful of Greek yogurt into the dressing. For a heartier salad, I’ve also tossed in chickpeas or lentils. And if I’m out of lemon juice, a splash of apple cider vinegar works well too.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. The cucumber may lose a bit of crunch after that, but the flavor still holds up. I don’t recommend freezing this salad. There’s no reheating needed—it’s best served chilled or at room temperature.
FAQs
Can I use raw beetroot?
Yes, I’ve used raw beetroot grated or spiralized for extra crunch. Just be aware it has a stronger earthy flavor than cooked beets.
What’s the best way to cook beets?
I usually roast or steam them until tender, then let them cool before slicing. Pre-cooked vacuum-packed beets also work great for convenience.
Can I make this salad ahead of time?
Yes, I make it a few hours in advance and keep it chilled. I wait to add the dressing until just before serving so the cucumbers stay crisp.
What herbs go best in the dressing?
I love using parsley, mint, and dill. Sometimes I throw in a little basil or cilantro if that’s what I have on hand.
What proteins go well with this salad?
Grilled chicken, salmon, or even hard-boiled eggs pair nicely. I’ve also served it with quinoa for a light lunch.
Conclusion
This crisp cucumber and beetroot salad with herb dressing is simple, clean, and full of flavor. It’s a perfect balance of crunchy, earthy, and zesty—great as a side or light main dish. I love how easy it is to make and how fresh it tastes every single time. Whether I’m making it for myself or bringing it to a gathering, it always feels like a refreshing, colorful win.
