Name: Cucumber and Beetroot Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: Roasted Beets:; 1 bunch beets, diced; 1 tablespoon oil; Pinch of salt and pepper; Dressing:; ⅓ cup olive oil; Juice from ½ lemon; 2 tablespoons apple cider vinegar; 1 teaspoon mustard; 1 teaspoon maple syrup; ¼ teaspoon garlic powder (or 1 minced garlic clove); Pinch of salt and pepper; Other Salad Ingredients:; 1 large cucumber, diced into small pieces; ¼ cup dill, finely chopped; ½ teaspoon oregano; Salt and pepper to taste

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This Cucumber and Beetroot Salad is one of the most refreshing dishes I like to make when spring hits. It’s loaded with roasted beets, crisp cucumber, and fresh dill—all brought together with a bright lemon vinaigrette. Whether served as a side or light main, it’s a colorful, nutrient-packed salad that’s both simple and satisfying.

Why You’ll Love This Recipe

I love how this salad blends sweet, earthy beets with crunchy cucumbers and zesty herbs. The lemon dressing is tangy, slightly sweet from maple syrup, and full of flavor. It’s light but hearty enough to stand alone, and it pairs effortlessly with grilled proteins or crusty bread. Cucumber and Beetroot Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Roasted Beets

Beets, diced (1 bunch)
Oil (1 tablespoon)
Salt and pepper (a pinch of each)

For the Dressing

Olive oil (⅓ cup)
Juice from ½ lemon
Apple cider vinegar (2 tablespoons)
Mustard (1 teaspoon)
Maple syrup (1 teaspoon)
Garlic powder (¼ teaspoon) or 1 minced garlic clove
Salt and pepper (a pinch of each)

Other Salad Ingredients

Large cucumber, diced (1)
Fresh dill, finely chopped (¼ cup)
Oregano (½ teaspoon)
Salt and pepper to taste

Directions

I preheat the oven to 400°F (200°C).
I spread the diced beets on a parchment-lined sheet pan, toss them with oil, salt, and pepper, and roast for 30–35 minutes until they’re tender.
While the beets roast, I whisk together the olive oil, lemon juice, vinegar, mustard, maple syrup, garlic, salt, and pepper to make the dressing.
Once the beets are roasted, I transfer them to a mixing bowl and add the diced cucumber, chopped dill, oregano, and more salt and pepper as needed.
I pour the dressing over the mixture and toss until everything is well coated.
I serve it right away or chill it first for an even more refreshing bite.

Servings and timing

This recipe makes 3 servings.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes

Variations

I sometimes add crumbled goat cheese or feta for creaminess.
For extra crunch, I toss in toasted walnuts or pumpkin seeds.
If I want more greens, I serve it over baby arugula or spinach.
I occasionally swap the maple syrup for honey, or add a splash of orange juice for a citrus twist.

storage/reheating

I store leftovers in the fridge for up to 2 days. The cucumbers and beets hold up well, and the flavors continue to meld. I recommend giving it a quick toss before serving again. It’s best served cold or at room temperature.

FAQs

Can I use pre-cooked or canned beets?

Yes, I’ve used pre-cooked beets when short on time. I dice them and skip the roasting—just be sure to adjust the seasoning accordingly.

What kind of cucumber works best?

I prefer English or Persian cucumbers because they’re seedless and have thin skins, which keeps the salad crisp and fresh.

Can I make this salad ahead of time?

Absolutely. I often roast the beets and make the dressing ahead. I combine everything just before serving to keep the cucumbers crisp.

Is this salad vegan?

Yes, as written it’s completely vegan. If I add cheese or honey, I adjust for dietary needs.

Can I double the recipe for a crowd?

Yes, it scales up easily. I just double all ingredients and use a large bowl to mix.

Conclusion

This Cucumber and Beetroot Salad is one of those vibrant dishes that looks as good as it tastes. With its fresh flavors, beautiful colors, and simple ingredients, it’s always a hit—whether I’m hosting friends or just treating myself to a healthy plate. It’s proof that simple can be stunning.