Beetroot and Cucumber Salad

cucumber beetroot salad
Delicious, fresh cucumber and beetroot salad

A delicious salad with the sweet, floral and slight earthy taste of cooked beets, the freshness of cucumber and the salty and tangy taste of feta. Combined with the aromatic mint leaves and fresh lemon dressing this salad is perfect for summer. The contrasting red and green of beetroot and cucumber makes for a very nice looking salad. Great to make for a potluck, this one is always a favorite at a summer barbeque.

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How to Make Cucumber and Beetroot Salad

With only a few components this is a simple salad to prepare. Peel, cook and cube the beetroot. Cut cucumber wedges. Crumble feta cheese. Chop the mint leave. Make the lemon vinaigrette. Add the beet, cucumber, feta and mint leaves to a large salad bowl. Sprinkle with the lemon salad dressing. Toss.

making cucumber and beetroot salad
Making cucumber and beetroot salad by mixing cucumber, beet, mint and feta.

How to Cook Beets and Cut into Cubes

Cooking and Peeling a Beet

You can eat the skin of a cooked beet, but we peel this vegetable for use in the salad. You can peel the beet before cooking with a vegetable peeler, but it is so easy to just rub the skin off a cooked beetroot with a paper towel while it is still warm.

  1. Wash the beets well before cooking.
  2. Place the beets in a pot cold water, make sure it is completely submerged, bring to the boil.
  3. Bring the temperature down to simmer for about 30 minutes.
  4. Strain the beets and let them cool down, remove the skin by rubbing with a paper towel. plastic cutting board.

Tip – Beetroot stains surfaces and cutting boards, I usually work on news paper and cut the beets by placing wax paper on my plastic cutting board.

cut beet pieces for beet cucumber salad
Cut beet into wedges for beet cucumber salad

Cutting a Beet

  1. Place the cooked beet root side down on the cutting board and cut into slices of about 1/2 inch (1cm)
  2. Cut the Beet into slices about 1/2 cm thick (0.2 inches).
  3. Cut the slices into wedges (quarters)

Cutting the Cucumber

See our guide to cutting a cucumber different ways.

  1. Cut the Cucumber into slices about 1/3 cm thick (0.1 inches).
  2. Cut the slices into wedges (quarters)

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Making a Simple Lemon Vinaigrette

This easy Lemon vinaigrette is made by mixing the ingredients below well by shaking in a jar, just make sure the lids seals well and shake.

  • extra virgin olive oil
  • lemon juice
  • garlic
  • parsley dry
  • oregano dry
  • salt & pepper
cucumber and beet salad
Cucumber and beet salad with lemon vinaigrette

Variations in this Beetroot and Cucumber Salad

Pickled Beets – roasted beets can be substituted by pickled beets, the briny taste ads another taste to the salad and if you already have some pickled beets it makes preparation of this salad very quick.

Cheese – change the cheese, using gorgonzola or goat cheese are good alternatives to feta, if you like a bit more punch, a stronger blue cheese is a good option in the cucumber salad.

Cucumbers – we use English cucumbers, they are slender, smooth and almost seedless, but other varieties of cucumbers would also work fine.

cucumber beetroot salad ingredients
Simple ingredients for cucumber and beetroot salad

Beetroot and Cucumber Salad

A fresh summer salad made with delicious beets, crunchy cucumbers, feta cheese, and cool mint leaves. Sprinkled with a fresh lemon vinaigrette, a nice dish to enjoy on its own and a perfect side for summer BBQ’s.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Salad
Cuisine American
Servings 4
Calories 138 kcal


  • 250 grams beetroot (2 medium sized beets)
  • 220 grams cucumber (1 medium sized fruit)
  • 60 grams feta cheese (crumbled) 2 oz
  • 8 grams mint leaves 1/3 cup

Lemon Vinaigrette

  • 30 ml extra virgin olive oil (2 tbsp)
  • 15 ml lemon juice (about ½  medium sized lemon squeezed)
  • 1 tsp dry parsley
  • 1/2 tsp dry organum
  • 1/2 tsp salt


  • Dressing – Mix the lemon vinaigrette, ingredients in a jar with a tight fitting lid. Shake well.
  • Put beetroots in pot with cold water, bring to a boil, simmer for 30 minutes, drain, cool down.
  • Remove beetroot skin by rubbing of skin from warm beetroots with paper towel
  • Cut the Beet into slices about 1/2 cm thick (0.2 inches) and cut the slices into wedges (quarters)
  • Cut the Cucumber into slices about 1/3 cm thick (0.1 inches) and cut the slices into wedges (quarters)
  • Add the beet, cucumber, feta and mint leaves to a large salad bowl.
  • Sprinkle with the lemon salad dressing. Toss.
Keyword beetroot, cucumber salad, feta, pasta salad


With only 3% carbs this is a very low carbohydrate salad that would fit well in many diets.

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