Crunchy Cucumber Beet Salad with Easy Dressing

🌿 What to Expect

Tip - This recipe uses cooked fresh beets. For a sweeter and less earthy flavor, you could roast them instead. 

🥒 Ingredients

• English cucumber - I used an English cucumber, but you can use Persian cucumbers instead if preferred. 
• Small beets (cooked or raw) - I went for classic red beets, but you can opt for golden beets too if desired. To keep the recipe as affordable as possible, we are cooking our own beets. You can also grab canned beets, or vacuum-packed cooked beets from a grocery store for extra convenience.
• Extra-virgin olive oil (EVOO) - To form the base of our rich dressing. Can be swapped for light olive oil for a budget-friendly option.
• Vinegar - I opted for red wine vinegar, but you can use apple cider vinegar or balsamic vinegar for a deeper flavor.
• Brown sugar - Soft brown sugar adds subtle natural sweetness to the dressing without overpowering it. Replace with white sugar or maple syrup if desired.
• Shredded romaine lettuce - Any shredded lettuce will work, but opt for something fresh and crunchy.
• Toasted pumpkin seeds - To pack it with extra crunch, protein, and flavor. Use other nuts or seeds if desired.
• Fresh herbs - Choose fresh dill for extra tang or parsley for brightness. You can also top with some small mint leaves if desired. 
• Salt & pepper - to round up our dressing.

Green Tip - Feel free to use up any odds and ends lurking in the fridge. Use the ingredient swap recommendations above for inspiration. 

This is a quick visual overview. For the full cucumber beetroot salad recipe, scroll down to the bottom of this page. 

Step 1 - Cook the beets (skip this step if using pre-cooked beets). Wash and scrub the beets well. Place in a medium saucepan with simmering salted water and cook for 30-40 minutes, or until a fork or a pairing knife slides in easily.

Step 2 - Make the dressing. In the meantime, add all the dressing ingredients to a small bowl or jar with a lid.

Step 3 - Whisk or Shake. Whisk or shake all the dressing ingredients until smooth and well combined.

Step 4 - Cool the beets. Once cooked, drain the beets and let them cool until they are cold enough to touch. Then remove the beet skins using a vegetable peeler. Once peeled, slice them into thin, bite-sized slices. I like to use a mandolin-slicer for extra-thin slices. 

Step 5- Assemble the salad. Use a large bowl. Start with a layer of shredded lettuce, then add sliced cucumber.

Step 6 - Add beets.

Step 7 - Add the dressing.

Step 8 - Finish and serve. Sprinkle with roasted pumpkin seeds, parsley or dill, and toss gently to combine. Serve immediately.

Cooking Time! Your beet cooking time will depend on the size of the beet. Smaller beets take 30-40 minutes to cook, while larger ones may take up to an hour.

🧠 Expert Tips

• Use pre-cooked beets to drastically cut down your prep time.
• Don't like pumpkin seeds? Swap them for sunflower seeds, walnuts, pine nuts, or similar.
• Trouble removing beet skins? You may need to cook them for longer. Alternatively, run them under ice-cold water and then rub them to help the skin let go. 
• Don't feel limited to my recommendations. When serving, feel free to add other herbs, a lemon wedge, red onion, or some vegan feta cheese.

❓ FAQ

🔁 Variations

• Opt for this gorgeous sumac dressing instead.
• Bulk it up with oven-roasted cannellini beans or lentils for a protein boost.
• Add a drizzle of my raspberry balsamic glaze for a more intense flavor.
• Add homemade vegan halloumi or vegan burrata for extra satiety.
• Turn it into a delicious lettuce-free salad by skipping the lettuce and adding more veggies like tomatoes and bell peppers.

🍽️ Serving Suggestions

Pair this colorful beet salad with the following mains for a hearty meal:

• Pair it with a simple creamy tomato pasta.
• Serve it up with my juicy jackfruit burger and fries.
• Go all-out and pair it with this crowd-pleasing vegan pot pie.

Or serve it with a slice of my viral garlic herb bread.

Colour Mixing? Once mixed, the beet juice will tint your cucumber and lettuce pink. To cover that up, simply add some clean cucumber slices right before serving (optional). 

🧊 Storage

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge. I recommend eating it within 1 to 2 days.

When ready to serve again, let it come to room temperature first.

💬 Conclusion

If you enjoy this salad, don't forget to leave a star rating on the recipe card below. I love seeing your takes on my recipes on Instagram or Pinterest, too!

For more salad recipes, check out my:

• Rocca Salad
• Wilted Spinach Salad
• Vegan Couscous Salad
• Vegan Taco Salad

📌 Bookmark or pin this cucumber beet salad for next time you need a crunchy, cooling reset.