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!
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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
So delicious!
Bob
This is fresh, crunchy and perfect for spring!