Fresh Cucumber and Beetroot Salad
Last tested by Ava Green on March 10, 2026
A vibrant, refreshing, and incredibly easy-to-make salad. The earthiness of the beetroot pairs perfectly with the crispness of fresh cucumber and the sharpness of red onion, all brought together with a simple yet flavorful garlic and herb vinaigrette. It's a beautiful and healthy addition to any meal.
This beginner salad, beetroot recipe comes together in about 15 minutes and serves 2. It's perfect for summer cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. If you love this style of cooking, you'll also want to try our crispy quinoa salad with peanut dressing next.
Prep
15 min
Cook
0 min
Servings
2
Difficulty
Beginner
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Ingredients you'll need
Here's everything that goes into this fresh cucumber and beetroot salad. Scroll down to the recipe card for exact measurements and a printable version.
- 300 g cooked beetroot, peeled and sliced
- 2 small cucumbers (approx. 300g), sliced
- 1 medium red onion, thinly sliced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 50 g mixed salad leaves
- 30 ml extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 clove garlic, crushed
- 1/4 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 tsp nigella seeds (optional)
- 50 g vegan feta cheese, crumbled (optional)
How to make it
Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.
- 1
In the bottom of a large salad bowl, whisk together the extra virgin olive oil, white wine vinegar, and crushed garlic. Season with salt and pepper to taste.
- 2
Add the sliced cooked beetroot, sliced cucumbers, thinly sliced red onion, chopped dill, and chopped parsley to the bowl with the dressing.
- 3
Toss everything together gently until the vegetables are well-coated with the vinaigrette.
- 4
Just before serving, gently fold in the mixed salad leaves. Top with a sprinkle of nigella seeds and crumbled vegan feta, if using. Serve immediately.
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Fresh Cucumber and Beetroot Salad
A vibrant, refreshing, and incredibly easy-to-make salad. The earthiness of the beetroot pairs perfectly with the crispness of fresh cucumber and the sharpness of red onion, all brought together with a simple yet flavorful garlic and herb vinaigrette. It's a beautiful and healthy addition to any meal.
Ingredients
- 300 g cooked beetroot, peeled and sliced
- 2 small cucumbers (approx. 300g), sliced
- 1 medium red onion, thinly sliced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 50 g mixed salad leaves
- 30 ml extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 clove garlic, crushed
- 1/4 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 tsp nigella seeds (optional)
- 50 g vegan feta cheese, crumbled (optional)
Instructions
- 1
In the bottom of a large salad bowl, whisk together the extra virgin olive oil, white wine vinegar, and crushed garlic. Season with salt and pepper to taste.
- 2
Add the sliced cooked beetroot, sliced cucumbers, thinly sliced red onion, chopped dill, and chopped parsley to the bowl with the dressing.
- 3
Toss everything together gently until the vegetables are well-coated with the vinaigrette.
- 4
Just before serving, gently fold in the mixed salad leaves. Top with a sprinkle of nigella seeds and crumbled vegan feta, if using. Serve immediately.
Recipe Notes
Nutrition Information
Per serving (estimated)
- Calories
- 250 kcal
- Fat
- 14g
- Carbs
- 27g
- Protein
- 4g
- Fiber
- 6g
- Sugar
- 14g
- Sodium
- 300mg
Frequently asked questions
Can I make this salad ahead of time?+
It is best served fresh. However, you can prepare the components in advance. Keep the dressing in a sealed jar and the chopped vegetables in an airtight container in the fridge for up to 24 hours. Combine and add the salad leaves just before serving.
What can I use instead of white wine vinegar?+
Apple cider vinegar or fresh lemon juice are excellent substitutes and will provide a similar zesty flavor to the dressing.
Is this salad gluten-free?+
Yes, this recipe is naturally gluten-free. Just ensure your packaged ingredients like vegan feta don't have any added gluten-containing ingredients.
Can I make this Fresh Cucumber and Beetroot Salad ahead of time?+
Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.
How should I store leftovers?+
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or plant milk if it has dried out a little.
Can I freeze Fresh Cucumber and Beetroot Salad?+
Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.
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