Name: Vibrant Cucumber Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 medium cucumbers, thinly sliced; 2 medium beets, cooked and diced; 1/4 cup red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 2 tbsp fresh mint, chopped; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tbsp orange juice; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; Salt and pepper, to taste

Why You’ll Love This Recipe

I love this salad for its bright colors and even brighter flavors. It’s refreshing, healthy, and incredibly easy to put together. The combination of citrus juices, herbs, and sweet beets creates a light yet flavorful dish I reach for in warm weather or whenever I want a fresh contrast on my plate.

ingredients

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

2 medium cucumbers, thinly sliced
2 medium beets, cooked and diced
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and pepper, to taste

directions

I start by cooking the beets until tender—either by boiling or roasting. Once cooled, I peel and dice them.

I slice the cucumbers and red onion thinly and place them in a large mixing bowl.

Then I add the diced beets, parsley, and mint.

In a small bowl, I whisk together olive oil, lemon juice, orange juice, Dijon mustard, and honey until the dressing is emulsified.

I pour the dressing over the salad and toss everything gently to coat.

I season with salt and pepper, then let the salad sit for about 10 minutes so the flavors can meld.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Kcal: 120 kcal per serving

Variations

Sometimes I add crumbled feta or goat cheese for creaminess. When I want more crunch, I toss in toasted nuts or seeds. If I’m out of orange juice, I use all lemon for a sharper dressing.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. It’s best eaten fresh, as the cucumbers may release water over time. I give it a quick toss before serving again.

FAQs

Can I use pre-cooked beets?

Yes, I often use vacuum-packed or canned beets to save time.

Can I make this ahead?

I prepare the components ahead but toss the salad with dressing just before serving to keep it crisp.

What kind of cucumbers work best?

I prefer Persian or English cucumbers since they’re seedless and have tender skin.

Can I use dried herbs?

Fresh herbs are best here, but in a pinch, I use half the amount of dried parsley and mint.

Is this salad vegan?

Yes, as long as I use maple syrup instead of honey.

Conclusion

This Cucumber Beet Salad is a feast for the eyes and the palate. It’s quick, beautiful, and brimming with fresh flavor. Whether I serve it as a starter or side, it always brings brightness to the table and complements almost any main dish.