Beet Cucumber Salad

5 from 1 vote

Beet Cucumber Salad is a simple cold salad made with cooked beets, crunchy cucumbers, fresh herbs, salty feta, and a light dressing.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern

Diet: Gluten Free, Halal, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Servings: people

Calories: 269kcal

Author: Ayla Clulee

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.

Nutrition