Name: Crisp Cucumber and Beetroot Salad with Herb Dressing
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 medium cucumbers; 2 cooked beets; 1 small red onion; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh parsley; 1 tablespoon apple cider vinegar; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes (optional)

A vibrant, refreshing salad like this one is a celebration of color, crunch, and clean flavors. Crisp cucumber slices meet sweet, earthy beetroot in a perfect dance of freshness and texture. Topped with a zesty herb dressing that clings to each slice, this salad is as much a visual delight as it is a taste sensation.

Ideal for a light lunch, a summer barbecue, or a side dish at any dinner table, this salad comes together effortlessly. It brings a cooling touch with the cucumbers, a gentle sweetness from the beetroot, and a bright lift from herbs like dill and parsley. It’s healthy, naturally gluten-free, and easy to customize based on your favorite greens or vinegars.

Preparation Phase & Tools to Use

For the best results in making this salad, you’ll want your tools to work with you—not against you. Here’s what you’ll need:

Mandoline or sharp chef’s knife: Precision is key. Thin, uniform slices allow the flavors to mingle and create a balanced bite. A mandoline makes it effortless, but a steady hand with a good knife works just as well.
Large mixing bowl: Gives you space to toss everything together without spilling, ensuring each slice gets coated in dressing.
Salad spinner (optional but useful): If you’re rinsing herbs or adding leafy greens, this keeps them dry and crisp.

Measuring spoons: For a well-balanced dressing, the right measurements of oil, vinegar, and seasoning matter.
Small whisk or fork: Ideal for emulsifying the dressing, helping it cling to the vegetables evenly.

Ingredients for the Crisp Cucumber and Beetroot Salad with Herb Dressing

Every ingredient in this salad plays a fresh and flavorful role. Here’s what you’ll need and why each one matters:

Cucumbers: The star of the show. They add crispness, hydration, and a subtle sweetness that acts as a neutral base.
Cooked beetroots: These bring natural earthiness and a pop of bold color. Roasted or boiled, they contrast beautifully with the cucumbers.
Red onions: Sliced thin, they provide a sharp, tangy bite that enhances the salad’s depth.

Fresh dill: Brings a soft, grassy flavor that pairs beautifully with cucumbers and beets.
Fresh parsley: Adds brightness and herbaceous green notes to the mix.
Apple cider vinegar: Offers mild acidity that balances the sweetness of the vegetables and sharpness of the onions.

Olive oil: The richness that ties the whole dressing together. Choose extra virgin for the best flavor.
Salt & black pepper: Simple seasonings that elevate all the other ingredients.
Crushed red pepper flakes (optional): For a gentle heat kick, if you like a bit of spice.

How To Make the Crisp Cucumber and Beetroot Salad with Herb Dressing

Step 1: Slice with Precision

Use a mandoline or a sharp knife to thinly slice the cucumbers, beets, and red onions. Try to keep the slices uniform in thickness to ensure even flavor distribution and a balanced texture.

Step 2: Prepare the Herb Dressing

In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, a pinch of salt, a few grinds of black pepper, and a sprinkle of red pepper flakes if you’re using them. Mix until emulsified.

Step 3: Toss and Marinate

In a large mixing bowl, combine the sliced vegetables. Pour the dressing over the top and gently toss to coat each piece. Let it sit for about 10–15 minutes so the flavors can meld.

Step 4: Add Fresh Herbs

Just before serving, sprinkle in the chopped dill and parsley. Give it a final gentle toss to distribute the herbs evenly.

Step 5: Serve or Chill

You can serve this salad immediately for a bright, crunchy bite or chill it for 30 minutes to allow the flavors to deepen and mellow.

How to Serve and Store This Crisp Cucumber and Beetroot Salad

This salad is as flexible as it is flavorful. Serve it as a refreshing side dish with grilled meats, roasted vegetables, or even tucked into pita wraps for a Mediterranean twist. It also makes a great addition to lunch bowls with grains like quinoa or farro.

For best results, serve it slightly chilled but not ice cold, so the dressing stays vibrant and the herbs remain fragrant.

To store: Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors will continue to develop, but keep in mind that the beets may stain the cucumbers over time—this won’t affect the taste, only the color.

Frequently Asked Questions

What type of cucumbers work best?

English cucumbers or Persian cucumbers are ideal for their thin skins and fewer seeds. They’re crisp and don’t need to be peeled.

Can I use raw beets instead of cooked?

Yes, but they’ll have a firmer texture and a more pronounced earthy flavor. If using raw, slice them very thinly and consider marinating them a bit longer.

Is this salad good for meal prep?

Absolutely! Just keep the herbs separate until you’re ready to serve so they stay fresh and vibrant.

Can I add protein to make it a full meal?

Definitely. This salad pairs wonderfully with feta cheese, chickpeas, grilled chicken, or even hard-boiled eggs.

What can I substitute for apple cider vinegar?

White wine vinegar or lemon juice can be used as alternatives. Each brings its own brightness to the dressing.

Will the beets dye everything pink?

Yes, they will eventually. If that bothers you visually, keep them separated until serving time. Otherwise, embrace the beautiful ruby hue!

Want More Salad Ideas with Fresh Flavor?

If this crisp cucumber and beetroot salad made your day, you might also love these other refreshing creations from Life With Olivia:

• Orange Dreamsicle Salad — a fruity, creamy classic with a citrus twist.
• Sweet Garlic Chicken in the Crockpot — pairs beautifully with any light salad.
• Scalloped Corn Casserole — hearty, sweet, and the perfect companion for your fresh greens.
• Non-Alcoholic Christmas Sangria — refreshingly fruity and great for picnics.
• Hearty Vegetarian Tortellini Soup — comforting yet light enough to enjoy alongside this salad.

Save This Recipe for Later

📌 Save this recipe to your Pinterest salad board so you can come back to it any time. Visit my Pinterest here for even more vibrant and easy recipes from Life With Olivia.

And let me know in the comments how yours turned out. Did you add feta or go for a spicy kick? Maybe swapped in lemon juice?

I love hearing your twists on these dishes. Feel free to ask questions too—let’s keep sharing and cooking together.

Crisp Cucumber and Beetroot Salad with Herb Dressing

Author: Olivia McKenney
Total Time: 15 minutes

Yield: 4 servings

Print Recipe

Description

This Crisp Cucumber and Beetroot Salad with Herb Dressing is refreshing, colorful, and packed with vibrant flavor. Made with thinly sliced cucumbers, tender beets, red onions, and fresh herbs, it’s tossed in a zesty olive oil and vinegar dressing for a light and wholesome dish. Ideal as a summer side, picnic favorite, or healthy lunch option.