Beet Cucumber Salad is a simple cold salad made with cooked beets, crunchy cucumbers, fresh herbs, salty feta, and a light dressing. It takes about 10–15 minutes to assemble once the beets are cooked, or use cooked beetroot to save some time.
This recipe is flexible; you can keep it simple with just beets, cucumbers, and dressing, or add extra herbs, different types of cheeses, onions, or nuts for more flavor. It works in many different ways depending on what you have in your kitchen.
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This delicious salad pairs well with Shrimp Saganaki - Garides Saganaki, Baked Lamb Chops - Firinda Kuzu Pirzola, Mediterranean Roasted Vegetables, or simple lunches.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Beetroot - I prefer already cooked beets as it makes life easier. But you can also cook your own beets with this simple Air Fryer Roasted Whole Beets recipe.
- Cucumber - I prefer mini Persian cucumbers, but you can use a large cucumber if you can't find them. For large cucumbers, I remove the seeds before cutting them.
- Feta - I always try to use a good quality one, preferably made with sheep milk. Block feta with a creamy texture that's been refrigerated in the brine works the best. Stay away from crumbled feta, which is usually too salty and dry.
- Olive oil - Use a good quality extra virgin olive oil for fresh salads.
- Dill - I add fresh dill, but parsley, mint, or chives are also great ways to add flavor and brightness to this salad.
- Pomegranate molasses - It is a thick syrup made with pomegranate juice that has an intense sweet-and-sour flavor. It adds a sweet and tangy depth to dishes. You can buy it from most Turkish / Middle Eastern shops or online from Amazon.
How to Make Beet Cucumber Salad
If you are starting with raw beets, wash them thoroughly and trim the ends. Place them in a pot of water and boil for about 30 to 40 minutes until they are tender. You should be able to pierce them easily with a fork.
Once the beets are cooked, let them cool slightly. The skins will slide off easily when you rub them gently with your fingers or a paper towel. After peeling, cut the beets into small cubes, wedges, or bite-sized pieces.
If you are using pre-cooked beets from the store, simply drain them if needed and dice them into similar-sized pieces. Place them in a bowl.
Wash the cucumbers well. If the skin is thick, you can peel it partially or completely, but it is entirely up to you.
Slice the cucumbers into thin rounds or half-moons. Some people prefer small cubes because they mix more evenly with the beets.
Add the sliced cucumbers to the bowl and sprinkle on the chopped dill and salt. At this point, you will already see the beautiful mix of colors forming.
Drizzle the olive oil, vinegar, and pomegranate molasses over the vegetables and sprinkle on crumbled feta cheese.
Use a spoon or spatula to gently toss everything together. Try not to mix too aggressively because the beets can color the cucumbers quickly. A light toss keeps the colors more distinct.
Taste the salad and adjust the seasoning if needed. Sometimes a little extra vinegar or salt helps bring the flavors together. While the salad can be eaten right away, it often tastes even better after resting for about 20 to 30 minutes in the refrigerator.
Chilling allows the dressing to soak into the vegetables and blend the flavors. Cover the bowl and place it in the fridge until you are ready to serve.
Recipe Tips From the Chef
- Cut the vegetables into similar sizes. When the beets and cucumbers are evenly diced or sliced, the salad feels more balanced in every bite.
- Do not overdress the salad. Beets release natural juices after they sit for a while. If you add too much liquid dressing at the beginning, the salad can become watery. Start with a small amount and add more if needed.
- Add delicate ingredients later. If you add nuts or soft herbs, mix them in just before serving. This keeps them from getting soggy.
- This cold beet cucumber salad tastes best when slightly chilled. The cool temperature highlights the crispness of the cucumbers and the sweetness of the beets.
- Taste as you go. Every batch of vegetables is a little different. A quick taste check allows you to adjust the salt, vinegar, or oil to get the flavor just right.
Serving Suggestions
This light and fresh beet cucumber salad pairs well with a wide variety of meals.
My favorite way to serve it is as a side dish with Grilled BBQ Chicken Thighs, Jamaican Style Pepper Steak, or Urfa Kebab - Turkish Ground Lamb Kebab. The freshness of the salad helps balance heavier main courses.
It also fits well into a vegetarian meal. Serve it alongside roasted vegetables, grain bowls, or lentil dishes. Some people even enjoy it with Bolillo - Crusty Mexican Bread Rolls, or pita, for a simple meal.
Storage Instructions
If you have leftovers, this easy beet cucumber salad stores quite well in the refrigerator. Proper storage keeps the vegetables fresh and prevents the salad from becoming soggy.
Place the salad in an airtight container. This helps keep the flavors fresh and prevents the cucumbers from absorbing other smells in the fridge.
The salad usually stays good for about 2 to 3 days when refrigerated. The cucumbers will gradually soften over time, but the flavor remains pleasant.
Before serving leftovers, give the salad a gentle stir. Some liquid may collect at the bottom of the container as the vegetables release moisture. You can drain a little of it or simply mix it back in.
If you know you will store part of the salad, you might keep the dressing separate at first. Add it only to the portion you plan to eat immediately. This keeps the remaining vegetables crisp for longer.
I don't recommend freezing this salad. Cucumbers contain a lot of water, and freezing changes their texture significantly. After thawing, they become soft and watery.
Recipe FAQs
English cucumbers or Persian cucumbers are often the best choice. They have thin skins, fewer seeds, and a crisp texture. Regular garden cucumbers also work, but you may want to remove some seeds if they are very watery.
Yes, it is generally considered a healthy beet cucumber salad option. Beets provide fiber and natural antioxidants, while cucumbers are low in calories and very hydrating. When combined with olive oil and fresh herbs, the salad becomes a light and nutritious side dish.
Raw beets can technically be used, but they are much firmer and have a stronger, earthy flavor. Most recipes prefer cooked beets because they are tender and slightly sweet. If you want to use raw beets, grate them finely so they blend better with the cucumbers.
Related Recipes
For more delicious and refreshing cucumber salad recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious, healthy, and colourful Beet Cucumber Salad as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Beet Cucumber Salad
Equipment
- 1 measuring spoons
- 1 peeler
- 1 Sharp knife
Ingredients
- 2 medium cooked beetroot (about 7oz/200 grams)
- 4 small cucumbers (about 10–12 oz / 300–340 g)
- 2 oz feta cheese (60 grams)
- 1 tablespoon chopped fresh dill
- 1 teaspoon vinegar
- 1 tablespoon olive oil
- 1 tablespoon pomegranate molasses
- ½ teaspoon salt (adjust the taste)
Instructions
- If you are starting with raw beets, wash them thoroughly and trim the ends. Place them in a pot of water and boil for about 30 to 40 minutes until they are tender. You should be able to pierce them easily with a fork.
- Once the beets are cooked, let them cool slightly. The skins will slide off easily when you rub them gently with your fingers or a paper towel. After peeling, cut the beets into small cubes or bite-sized pieces.
- If you are using pre-cooked beets from the store, simply drain them if needed and dice them into similar-sized pieces.
- Wash the cucumbers well. If the skin is thick, you can peel it partially or completely, but it is entirely up to you.
- Slice the cucumbers into thin rounds or half-moons. Some people prefer small cubes because they mix more evenly with the beets.
- Place the cucumbers in a large mixing bowl. Add the diced beets to the bowl and sprinkle on chopped dill and salt. At this point, you will already see the beautiful mix of colors forming.
- Drizzle the olive oil, vinegar, and pomegranate molasses over the vegetables and sprinkle on crumbled feta cheese.
- Use a spoon or spatula to gently toss everything together. Try not to mix too aggressively because the beets can color the cucumbers quickly. A light toss keeps the colors more distinct.
- Taste the salad and adjust the seasoning if needed. Sometimes a little extra vinegar or salt helps bring the flavors together. While the salad can be eaten right away, it often tastes even better after resting for about 20 to 30 minutes in the refrigerator.
- Chilling allows the dressing to soak into the vegetables and blend the flavors. Cover the bowl and place it in the fridge until you are ready to serve.
Notes
- Cut the vegetables into similar sizes. When the beets and cucumbers are evenly diced or sliced, the salad feels more balanced in every bite.
- Do not overdress the salad. Beets release natural juices after they sit for a while. If you add too much liquid dressing at the beginning, the salad can become watery. Start with a small amount and add more if needed.
- Add delicate ingredients later. If you add nuts or soft herbs, mix them in just before serving. This keeps them from getting soggy.
- This cold beet cucumber salad tastes best when slightly chilled. The cool temperature highlights the crispness of the cucumbers and the sweetness of the beets.
- Taste as you go. Every batch of vegetables is a little different. A quick taste check allows you to adjust the salt, vinegar, or oil to get the flavor just right.
Sarah says
A lovely mix of earthy beets and crisp cucumber. Light, fresh, and really tasty. Thanks for the recipe!