This beet cucumber salad tosses roasted beets with fresh crunchy cucumber seasoned with fresh herbs like dill, parsley and dill. All of this gets tossed with zesty garlic and a simple olive oil and vinegar (or lemon) dressing, making for a delicious, light side salad. Leftovers taste great for several days so it’s great for meal prep too!
Friends, if you’re a fan of fresh herbs, beets and easy salad recipes, this is for you. I’ve made this beetroot cucumber salad at least a dozen times now and am so obsessed! The recipe combines the rich flavor of roasted beets with simple flavors like punchy fresh garlic, fresh parsley and dill and a simple olive oil and vinegar base. Such simple ingredients come together to create magic!
It pairs seamlessly with chicken, fish and more. Since this beet salad with dill has such simple ingredients and can be prepped ahead of time, it’s the perfect side dish to bring to BBQs and other events. Or go true Russian style and serve it alongside my popular turkey cabbage rolls recipe. It’s so good!
It’s all made in one bowl and excellent for meal prep since it lasts for a few days in the fridge too. The cucumbers will get a little bit soft by day 3 but it’ll still taste great!
What you’ll need to make it and substitutions
All ingredients are in the image below and in the recipe card!
A few notes on ingredients and substitutions:
- I’ve made this beet salad the same way with extra beets instead of cucumber and it doesn’t have the same crunch to it, but it’s still absolutely delicious.
- Shallot can be swapped for chopped green onion. You can swap for red onion or a yellow onion too, but it’ll have more bite to it than I personally prefer.
Don’t want to waste those beet greens? Me neither. Don’t worry, I’ve gotchu. Use them in this 5 ingredient beet greens smoothie or any other smoothie you make that you’d normally add greens to.
How to make Beet Cucumber Salad
- Roast those beets!
- Trim and dice them and chop everything else.
- Toss it all together.
- Toss with oil and vinegar and seasonings. , season with salt and pepper and toss.
- Serve right away but I recommend you refrigerate for an hour for the best flavor. Enjoy!
Tips
How to make it in 20 minutes – Use pre-roasted beets (I buy mine at Costco) and the salad can come together in no time at all, 20 minutes for less. Easy peasy!
How to prevent your cutting board and fingers from getting stained – I use paper towels to rub the skin off to keep my skin from staining and lay a paper towel on the cutting board to prevent it from staining.
Storage
This beet and cucumber salad will keep in the refrigerator for 3-4 days. It’s best on day 1 and 2 but still tastes great for a couple days after, the cucumbers will just loose their crunch.
Easy Beet Cucumber Salad with Fresh Dill
Equipment
- 1 Medium bowl
- 1 Large spoon
Ingredients
- 1.5 lbs. beets about 4-5 medium sized beets, about 4 cups roasted, peeled and diced
- ¼ cup extra virgin olive oil
- ½ to ¾ of a large English cucumber or about 4 pickling cucumbers, about ½ lb. or 3 cups quartered lengthwise and sliced
- ½ small shallot finely minced (about 2 Tablespoons)
- 2 Tablespoons parsley chopped
- 2 Tablespoons dill chopped
- 2 teaspoons minced garlic about 2 medium cloves, must be fresh
- ¼ cup red wine vinegar or apple cider vinegar or lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425° F (220° C).
- Remove greens if still attached. Wash and dry each beet. Stab it with a fork a few times to allow steam to escape while roasting. Place beets in an oven safe rimmed baking dish lined with parchment paper for easy clean up.1.5 lbs. beets1.5 lbs. beets
- Roast beets for 40 minutes to an hour depending on their size. Check at 40 minutes and continue roasting until a sharp knife can be inserted into the center without resistance.
- Remove Beets from the oven and let cool for about 10 minutes. Cut the rough stem end and roots off and use a paper towel to loosen and remove the skin. Alternatively, you can do this under cool running water to prevent the beets from dying your hands.
- Dice beets and ½ inch (1cm) pieces.½ to ¾ of a large English cucumber
- Add beets, cucumber, shallot, parsley, dill and garlic to a medium bowl.½ to ¾ of a large English cucumber½ small shallot, 2 Tablespoons parsley, 2 Tablespoons dill, 2 teaspoons minced garlic
- Drizzle olive oil and vinegar over the salad. Season with salt and pepper and toss to mix in. You can serve right away but the salad is best if it sits in the refrigerator for an hour or two to let the flavors meld. The beets will dye the cucumber but the salad will still taste great for 3-4 days in the refrigerator before the cucumbers loose all of their crispness. ¼ cup red wine vinegar¼ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 teaspoon salt, ½ teaspoon black pepper
Notes
- If you use store-bought pre-roasted and peeled beets, the salad can come together in just 20 minutes!
- I put a paper towel on my cutting board before slicing the beets to keep it from staining.
Nutrition
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