Introducing Cucumber and Beetroot Salad - the best salad for spring. This recipe is fresh and easy to make. It is packed with crunchy cucumbers, sweet beets and zippy dill. The dressing is a simple lemon vinaigrette that ties everything together beautifully. Pair this salad with your favorite protein and dig in!
I am obsessed with salads. For more yummy salad recipes try my ramen salad or my cucumber and corn salad.
Why you'll love this recipe
This simple salad makes a perfect spring side dish.
You'll want to drink the lemony vinaigrette.
This recipe is healthy, vegetarian, gluten free and vegan.
Even a beet hater will love this flavorful salad recipe.
Instructions
Bake your beets.
Mix together dressing.
Mix together dressing with all other ingredients and serve.
Ingredients
- beets
- cucumber
- dill
- oregano
- salt
- pepper
- lemon
- apple cider vinegar
- olive oil
- maple syrup
- mustard
- garlic powder
Storage instructions
The extra salad can be stored in a sealed container in your fridge for up to 3 days.
Equipment
You just need your oven and a sheet pan for this recipe.
Recipe FAQS
If you wanted to make this salad an actual meal you could add your favorite protein to it. Beans or fish are a good option.
Beets are good for your heart and blood pressure. They are also packed with vitamins like C, B6 and magnesium.
Substitutions
- dill - can be subbed with basil, parsley or cilantro
- olive oil - can be subbed with avocado oil
Recipe Pro Tips
Make sure your dill is nice and fresh, this will make for the best tasting salad.
A good quality olive oil is key for a delicious dressing. Make sure you are buying extra virgin olive oil from a reputable company, I love Brightland.
Other salad recipes to try
If you make this Cucumber and Beetroot Salad, please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
Cucumber and Beetroot Salad
Ingredients
Roasted beets
- 1 bunch beets - diced
- 1 tablespoon oil
- pinch salt/pepper
Dressing
- ⅓ cup olive oil
- juice from ½ lemon
- 2 tablespoons apple cider vinegar
- 1 teaspoon mustard
- 1 teaspoon maple syrup
- ¼ teaspoon garlic powder can also use a minced garlic clove
- pinch salt/pepper
Other salad ingredients
- 1 large cucumber - diced into small pieces
- ¼ cup dill - finely chopped
- ½ teaspoon oregano
- salt/pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Add beets to a sheet pan lined with parchment paper, toss with oil, salt and pepper. Roast beets for 30-35 minutes, until cooked through.
- Add all dressing ingredients to a bowl and mix until smooth.
- Add roasted beets to a bowl along with the rest of the salad ingredients and toss with dressing. Divide out and serve.
Kristi says
So delicious!
Bob says
This is fresh, crunchy and perfect for spring!