Name: Crisp Cucumber and Beetroot Salad with Herb Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 medium cucumbers (thinly sliced); 2 cooked beets (peeled and thinly sliced or cut into wedges); 1/4 red onion (thinly sliced); 2 tablespoons fresh dill (chopped); 2 tablespoons fresh parsley (chopped); 1 tablespoon fresh mint (optional); 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey; Salt and black pepper to taste

Jump to Recipe·Print Recipe

If you’re searching for a bright and refreshing dish that invites color, crunch, and tons of fresh flavor to your table, the Crisp Cucumber and Beetroot Salad with Herb Dressing is your new go-to recipe! Each bite promises crisp cucumbers, earthy sweet beets, and an herb-packed dressing that makes you swoon with its tangy freshness. Whether you’re prepping for a picnic, hosting brunch, or just craving something light yet completely satisfying, this salad holds its own—and then some!

Crisp Cucumber and Beetroot Salad with Herb Dressing Recipe - Recipe Image

Ingredients You’ll Need

This salad celebrates simplicity, proving that you don’t need a long list to create something mouthwatering. Each component is thoughtfully chosen—bringing vibrant color, layered textures, and punchy herbal aromas to every forkful.

Cucumbers: Thinly sliced for unbeatable crunch and juicy freshness—choose unwaxed for the best texture!
Cooked beets: Sweet, earthy, and jewel-toned—use vacuum-packed cooked beets for convenience, or roast your own for a richer flavor.
Red onion: Sliced super thin, it adds bite without overpowering the delicate veggies.
Fresh dill: This fragrant herb brings classic, almost tangy notes that pair perfectly with beets and cucumbers.
Fresh parsley: Lightens things up with grassy, clean flavor—curly or flat-leaf both work well.
Fresh mint (optional): Totally optional, but it brings an unexpected burst of coolness that’s seriously addictive.
Olive oil: Lends richness and a silky mouthfeel to the dressing.
Lemon juice: Brightens every bite while balancing the earthiness of the beets.
Dijon mustard: Adds subtle complexity and just enough zing to wake up your taste buds.
Honey: Brings gentle sweetness, rounding out all the bold vibrant flavors.
Salt and black pepper: Essential for bringing it all into perfect harmony; season to taste.

How to Make Crisp Cucumber and Beetroot Salad with Herb Dressing

Step 1: Whisk the Herb Dressing

Start by combining olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl or a jar with a tight-fitting lid. Whisk or shake until it’s glossy and emulsified. This simple dressing is pure magic—it clings to every ingredient, infusing the salad with brightness and just the right hint of sweetness.

Step 2: Prep the Veggies

Slice your cucumbers nice and thin for that signature crunch, then peel and slice or cut your cooked beets into wedges. Slice the red onion as thin as you can manage—using a sharp knife or mandoline will keep things delicate, not overpowering.

Step 3: Toss It All Together

In a large bowl, gently combine the cucumbers, beets, and red onion. Sprinkle over the chopped dill, parsley, and mint (if you’re feeling it). Drizzle the herb dressing evenly over the top, then toss gently—cucumbers are sturdy, but beets can stain, so careful folding means you get beautiful jewel-like color swirls without turning everything pink!

Step 4: Let the Flavors Meld

Once tossed, let the Crisp Cucumber and Beetroot Salad with Herb Dressing hang out for 10 to 15 minutes before serving. This short rest allows the veggies to soak up the herb dressing and for the flavors to become even more vibrant.

Step 5: Serve and Enjoy

Give the salad a final toss just before serving. You can serve it well-chilled or at room temperature—it’s irresistible both ways!

How to Serve Crisp Cucumber and Beetroot Salad with Herb Dressing

Garnishes

If you want to make your Crisp Cucumber and Beetroot Salad with Herb Dressing even more eye-catching, scatter extra chopped herbs right before serving, or top with crumbled goat cheese or feta for a creamy contrast. A sprinkle of toasted nuts or a crack of pepper adds just a hint of crunch and depth.

Side Dishes

This salad shines as a side to grilled meats, fish, or roasted vegetables. It’s especially lovely next to Mediterranean classics like grilled halloumi or falafel, but also brings freshness to a cozy bowl of soup or a hearty grain pilaf.

Creative Ways to Present

Show it off on a big white platter, layer it in mason jars for picnic-friendly individual salads, or spoon it over a bed of arugula for more leafy drama. Try tucking it into pita or onto crostini for a clever party appetizer!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Crisp Cucumber and Beetroot Salad with Herb Dressing into an airtight container and refrigerate. The salad will stay fresh for about two days; cucumbers might soften a bit, but the flavors remain spot-on.

Freezing

Freezing isn’t ideal for this salad—the cucumbers will lose their crispness, and the herbs just aren’t the same. For best results, enjoy it fresh or make just what you’ll eat within a couple of days.

Reheating

There’s no need to reheat this salad. Just bring it to room temperature for a few minutes out of the fridge, and it’ll be as delicious as when you made it. If serving leftovers, toss gently to redistribute the dressing.

FAQs

Can I use raw beets instead of cooked?

You can, but raw beets have a firmer texture and earthy taste that’s quite different from cooked ones. If you do use raw, slice them extra thin (a mandoline helps), or lightly marinate them first to soften and mellow their flavor.

Is this salad vegan?

Yes, as long as you use maple syrup or agave instead of honey, the Crisp Cucumber and Beetroot Salad with Herb Dressing is completely vegan!

What other herbs work well in this salad?

Feel free to experiment! Fresh basil, chives, or even a bit of tarragon bring unique notes that play beautifully with the cucumber and beet combination.

Can I prepare the salad ahead of time for a party?

Absolutely! Slice everything ahead and keep the herb dressing separate. Toss everything together and let it sit for 10–15 minutes before serving for the best texture and taste.

Are there protein add-ins that work with this dish?

Definitely. Try topping your Crisp Cucumber and Beetroot Salad with Herb Dressing with chickpeas, grilled chicken, or roasted salmon for a complete meal—each brings a new twist while keeping the salad light and refreshing.

Final Thoughts

There’s just something irresistible about the contrast of crisp cucumber, rich beetroot, and a fresh, herb-packed dressing! I hope you’ll give the Crisp Cucumber and Beetroot Salad with Herb Dressing a spot on your menu this week—it’s the kind of simple, vibrant dish everyone comes back for seconds. Enjoy every refreshing, colorful bite!

Crisp Cucumber and Beetroot Salad with Herb Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 24 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Crisp Cucumber and Beetroot Salad with Herb Dressing is a refreshing and vibrant salad that is perfect for a light and flavorful meal. The combination of fresh cucumbers, cooked beets, and a zesty herb dressing creates a delightful dish that is sure to impress.

Ingredients

Scale

Crisp Cucumber and Beetroot Salad:

2 medium cucumbers (thinly sliced)
2 cooked beets (peeled and thinly sliced or cut into wedges)
1/4 red onion (thinly sliced)
2 tablespoons fresh dill (chopped)
2 tablespoons fresh parsley (chopped)
1 tablespoon fresh mint (optional)

Herb Dressing:

3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Herb Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to create the herb dressing.
Assemble the Salad: In a large bowl, gently combine the sliced cucumbers, beets, and red onion. Add the chopped dill, parsley, and mint if using.
Add the Dressing: Drizzle the herb dressing over the salad and toss gently to coat.
Let it Sit: Allow the salad to sit for 10–15 minutes before serving to meld the flavors.
Serve: Serve the salad chilled or at room temperature.