This cucumber and beetroot salad is delicious. It is refreshing, juicy, crunchy and earthy all at the same time.

This cucumber beetroot salad makes for the perfect side dish for cookouts, dinners, BBQ’s or as part of a salad buffet.

This beet and cucumber salad recipe uses the beautiful pink and white striped Chioggia beetroot. It has sprinkles of capers, pomegranates and fresh herbs throughout.

Beet and Cucumber Salad

Cucumber and beets salad seems like an unlikely combination. However, they work well together and the flavours of the dressing and herbs certainly bring the salad together.

How to make Beetroot Cucumber salad

This beetroot and cucumber salad is fairly straightforward to make – which is always a winner.

I had considered roasting the beetroot, but I wanted a quicker result. I also love raw beetroot, so that is the direction I took.

1. Make the dressing by whisking together the garlic powder, lemon juice, maple syrup, lemon zest and Dijon mustard. Then whisk through the extra virgin olive oil, with salt and pepper to taste. Whisk until all is creamy and combined
2. Thinly slice the raw beetroot into circles. It can get tricky if using a mandolin so if some are not perfect, do not worry
3. Marinade the beetroot slices in the dressing for approximately 30 minutes to allow them to soak up the flavours and soften slightly
4. Prepare the herbs and cucumber. Chop the cucumber into bite-size chunks
5. Mix the beets with the chopped cucumber in a large bowl, then carefully turn in the chopped herbs, pomegranates and capers.

How to Store Cucumber Beets Salad

Like most fresh, healthy foods, this cucumber and beet salad recipe is best eaten fresh.

It will stay good for around 2 days after making it, if stored in the fridge and in an airtight container.

I always find glass containers to be the best type, as the food does not absorb any engrained flavours that might be trapped in a plastic container.

The beet and cucumber salad recipe will probably start to turn soggy and undesirable if left longer than 2 days.

This recipe will not be suitable for freezing.

Beetroot and Cucumber Salad Benefits

This delicious, raw cucumber beetroot salad recipe brings lots of benefits.

Not only is it pleasing to the eye aesthetically with its beautiful Chioggia striped beet, but the salad itself is packed with flavour, fibre and nutrients.

Beets are rich in folate (vitamin B9) and iron.

Cucumber is rich in vitamins B, C and K alongside minerals such as phosphorus, magnesium and phosphorus.

This cucumber and beet salad also has scatters of pomegranate seeds throughout, adding more vitamin C and antioxidants.

What ingredients are needed to make this cucumber beet salad?

• Cucumber
• Beetroot of choice
• Fresh herbs (mint, flat leaf parsley, chives)
• Capers
• Extra Virgin Olive Oil
• Dijon Mustard
• Lemon (juice and zest)
• Garlic Powder
• Salt and Pepper

What equipment is needed to make beet cucumber salad?

• Chopping board
• Chopping knife
• Mandolin or vegetable peeler
• Salad bowl
• Wooden spoon

If you enjoy this beets and cucumber salad recipe then you absolutely must try more of our beetroot recipes:

• Beetroot Slaw
• Banana Beet Smoothie
• Butternut Beetroot Salad
• Pumpkin Beetroot Salad
• Beet and Wasabi Hummus

Notes 

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