If you’re looking for a dish that’s every bit as vibrant as it is refreshing, you’ll absolutely fall for this Crisp Cucumber and Beetroot Salad with Herb Dressing. With its jewel-toned beets, cooling cucumbers, and aromatic fresh herbs, this salad is like an edible celebration of color and flavor. The tangy-sweet herb dressing pulls all the elements together, creating something truly greater than the sum of its parts. Whether you’re serving it as a showstopping side or enjoying it solo for lunch, this salad is bound to win you dedicated fans at first bite.
Ingredients You’ll Need
The best thing about this recipe is how fresh and unfussy the ingredients are—each one brings their own unique taste, texture, and hue, resulting in a salad that looks as good as it tastes. You’ll find every item here heightens the lively flavors and gorgeous presentation of the Crisp Cucumber and Beetroot Salad with Herb Dressing.
- 2 medium cucumbers: Thinly sliced cucumbers add a crisp, hydrating base that pairs perfectly with earthy beets.
- 2 medium cooked beets: Peeled and sliced or julienned, they lend a deep color and subtle sweetness; vacuum-packed beets work in a pinch!
- ¼ red onion: Thin slices provide a gentle kick and a bit of tang that complements the freshness of the other vegetables.
- 2 tablespoons fresh dill: Chopped dill brings bright, grassy notes, and is the secret to an herbaceous finish.
- 1 tablespoon fresh parsley: Parsley adds a lovely green lift and balances the sweet and sour flavors.
- 1 tablespoon fresh mint (optional): For a cool, aromatic touch, mint makes the experience even more refreshing.
- 3 tablespoons olive oil: A silky base for the dressing, olive oil brings richness and ties the flavors together.
- 1 tablespoon white wine vinegar or apple cider vinegar: This gives the dressing its zippy brightness—choose your favorite for a slightly different flavor profile.
- 1 teaspoon honey or maple syrup: A dash of natural sweetness balances the acidity; opt for maple syrup to keep it vegan.
- 1 teaspoon Dijon mustard: Adds a mild heat and extra depth to the dressing.
- Salt and black pepper to taste: Essential for bringing all the flavors into harmony—season well!
How to Make Crisp Cucumber and Beetroot Salad with Herb Dressing
Step 1: Prep Your Veggies
Start by gathering your crisp cucumbers, beets, and red onion. Thinly slice the cucumbers and onion for an elegant look and pleasant bite, and either thinly slice or julienne your cooked beets. Vacuum-packed beets keep things simple if you’d like to skip the cooking and peeling part—it’s all about saving time while preserving flavor! Add everything to a large mixing bowl, setting the stage for this vibrant salad.
Step 2: Whisk Up the Herb Dressing
The heart of what makes this Crisp Cucumber and Beetroot Salad with Herb Dressing so delightful is the zesty, herb-infused dressing. Whisk together the olive oil, white wine or apple cider vinegar, honey (or maple syrup), Dijon mustard, and a good pinch each of salt and black pepper in a small bowl or jar. Give it a vigorous whisk or a good shake until the mixture is emulsified and slightly creamy. Taste as you go—everyone has their own “just right!”
Step 3: Dress and Toss
Drizzle that gorgeous dressing over your layers of beets, cucumbers, and onion. Use gentle hands or salad tongs to toss everything together, being careful to keep the veggies intact—nobody wants beet-stained mush! The key here is to coat every piece lightly so each bite sings with flavor.
Step 4: Add the Fresh Herbs
Sprinkle the chopped dill, parsley, and mint (if using) over the salad, and give everything a final, delicate toss. The fresh herbs build an aromatic lift that really defines the character of the Crisp Cucumber and Beetroot Salad with Herb Dressing. All that’s left is to let the salad sit for 10 to 15 minutes, letting the dressing meld into the veggies and herbs for maximum flavor.
Step 5: Serve and Savor
Your salad is now ready! Serve it chilled for a refreshing bite, or at room temperature if you like a bit more earthiness. Each forkful is pure joy—bright, juicy, and herbaceous, sure to leave everyone reaching for seconds.
How to Serve Crisp Cucumber and Beetroot Salad with Herb Dressing
Garnishes
For extra color and character, add a sprinkle of crumbled feta cheese, toasted seeds (like pumpkin or sunflower), or a scatter of microgreens. Even a flurry of extra fresh dill or parsley right before serving can take this salad from gorgeous to unforgettable—presentation is half the charm of a salad like this.
Side Dishes
This Crisp Cucumber and Beetroot Salad with Herb Dressing shines alongside anything grilled—think chicken, salmon, or halloumi cheese. It also complements hearty grain dishes like quinoa or bulgur pilaf, and works magic as a cooling counterpoint to spicy curries or rich stews. Or serve it with warm, crusty bread for a light lunch that feels like a treat.
Creative Ways to Present
If you’re entertaining, spoon individual portions into pretty glass jars or layer the salad components in a clear trifle bowl for a stunning, rainbow-striped display. Tiny appetizer spoons or endive leaves make cute edible “boats” that are perfect for parties and potlucks. Don’t be afraid to add your own flourish—a drizzle of extra dressing or a handful of toasted nuts can personalize your presentation beautifully.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, transfer the salad to an airtight container and refrigerate. It keeps well for up to two days, although the colors may mingle over time—the flavor gets even more pronounced as it sits, but cucumbers will lose some crunch, so best enjoyed sooner than later.
Freezing
This isn’t a salad that takes kindly to the freezer—fresh cucumbers and herbs don’t hold up to thawing. Freezing will leave your Crisp Cucumber and Beetroot Salad with Herb Dressing limp and watery, so always store it in the fridge and prepare it fresh for best results.
Reheating
Since this is a cold salad, reheating isn’t necessary. In fact, serving it chilled or at room temperature is when it really shines. If you want to freshen up leftovers, simply add a new sprinkle of chopped herbs and a tiny splash of vinegar and olive oil before eating.
FAQs
Can I use raw beets instead of cooked?
Raw beets add crunch and a different flavor, but they are earthier and not as sweet as cooked ones. If you enjoy the crispness and don’t mind a sturdier bite, you can shave or grate them finely—just be sure to wash and peel them first.
Is there a substitute for fresh dill if I can’t find it?
If fresh dill isn’t available, you can use a small amount of dried dill (about 1 teaspoon), but fresh tarragon or basil also work beautifully to give that herby pop. Always taste and adjust with what’s on hand to make it your own!
Can I make Crisp Cucumber and Beetroot Salad with Herb Dressing vegan?
Absolutely! Just opt for maple syrup instead of honey in the dressing, and skip any cheese-based garnishes. The salad is naturally plant-based otherwise, so it’s a breeze to keep it vegan.
How do I keep the cucumbers from getting soggy?
Use firm, seedless cucumbers and slice them just before assembling the salad. If you’re prepping ahead, lightly salt the cucumber slices, let them sit for 10 minutes, then pat them dry before adding them to your Crisp Cucumber and Beetroot Salad with Herb Dressing to keep everything crisp.
What’s the best way to cook beets for this salad?
Roasting beets gives maximum sweetness and tenderness—simply wrap them in foil and bake at 400°F (200°C) for about 45 minutes, then let cool, peel, and slice. For convenience, store-bought, vacuum-packed cooked beets are a fantastic shortcut!
Final Thoughts
I hope you feel as inspired as I do every time you enjoy this Crisp Cucumber and Beetroot Salad with Herb Dressing. It’s color, crunch, and freshness in every bite—unbelievably simple and always impressive. Don’t hesitate to make it your own with personal touches, and watch it become a new favorite at your table!
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Crisp Cucumber and Beetroot Salad with Herb Dressing Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free, Vegan
Description
This Crisp Cucumber and Beetroot Salad with Herb Dressing is a refreshing and colorful dish that’s perfect for summer. The combination of fresh cucumbers, beets, and herbs tossed in a tangy dressing creates a light and flavorful salad that is sure to impress.
Ingredients
- 2 medium cucumbers (thinly sliced)
- 2 medium cooked beets (peeled and thinly sliced or julienned)
- ¼ red onion (thinly sliced)
- 2 tablespoons fresh dill (chopped)
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh mint (optional) - 3 tablespoons olive oil
1 tablespoon white wine vinegar or apple cider vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and black pepper to taste
Cucumbers:
Beets:
Red Onion:
Herbs:
Dressing:
Instructions
- Combine Vegetables: In a large bowl, combine the sliced cucumbers, beets, and red onion.
- Prepare Dressing: In a small jar or bowl, whisk together the olive oil, vinegar, honey, Dijon mustard, salt, and pepper until well emulsified.
- Toss and Chill: Pour the dressing over the vegetables and toss gently to combine. Add the fresh dill, parsley, and mint if using. Let sit for 10–15 minutes before serving to allow the flavors to meld.
- Serve: Serve the salad chilled or at room temperature.
Notes
- For best results, use chilled, cooked beets and seedless cucumbers.
- You can use vacuum-packed cooked beets for convenience.
- This salad pairs well with grilled meats, fish, or as a light lunch on its own.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
