This cucumber beetroot salad is a simple and nutritious salad that you must try. It combines the crisp freshness of cucumbers and sweetness of beetroots with a simple dressing, making it a refreshing meal, especially during summer.
Due to busy work schedule, I often miss to prepare salad bowls and settle with few slices of cucumber. However, planning ahead helps to make this vibrant quickly! If you're tired of cucumber salad like me, you'll cherish this sweet, tangy, and refreshing salad.
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Why Should You Make This Salad
- Easy to prepare
- Need minimal ingredients
- Budget friendly
- Vegan
- Nutritious
Ingredients
Here is the list of ingredients I have used to make this simple cucumber beetroot salad.
Cucumber: One of the star ingredients of this dish is cucumber. I have used English cucumber. You can use normal cucumber for the same.
Beetroot: Another key ingredient is beetroot. I would recommend using fresh beet for this salad. However, if you do not have fresh beetroot, you can also use canned ones. Many people also preferred to use pickled beet in this salad. Taste of the salad may not remain same when you are using canned beets or preserved beets instead of fresh beets.
Lettuce: I have used locally available green leaf lettuce. You can use any variety of lettuce in this salad.
Others: Salt, black pepper powder, lemon juice, olive oil, etc.
Instructions
Follow the step-by-step directions to make cucumber beetroot salad recipe.
Preparation starts by peeling the beetroot and cutting them into dice shape. Here we will be cooking the beet before using them in salad. Many people do not prefer the raw beet in salad and this cucumber and beetroot salad is ideal for them.
You may either roast the whole beet in the oven and then chop it to use in the salad or steam the beet chunks on the stovetop before adding them to the salad.
I have used English cucumbers in this dish; hence I did not peel them as they add more fiber. If you are using regular cucumber for this salad then peel them before using them.
To steam beets, use a steamer over two inches of water. Place over high heat, come to a boil, and cover. Reduce the heat to medium. Steam them for around 20 minutes and then cool them.
You can prepare the beet ahead of time and after cooling them, store in an airtight box and keep in the refrigerator for couple of days. Use them as required. This will save time and you can make the salad quickly.
While beet is getting cooked, let's prepare the simple vinaigrette (salad dressing). Take a small bowl and add olive oil, lemon juice, black pepper powder and salt. Mix them well and keep aside.
I have used regular table salt; you can use black salt or rock salt.
Take a large bowl and combine the beets, cucumbers, and lettuce leaves. Mix thoroughly.
Add the dressing to the bowl and stir thoroughly. Now the refreshing salad is ready.
Variations
You can customize this simple salad according to your choice and enjoy different varieties.
You may make beetroot cucumber tomato salad by adding cherry tomatoes to the recipe. Add vegetables like carrot and radish to make the salad bowl more vibrant and colorful.
If you love raw onion, add chopped onion or shallots to the salad. To add a twist to the salad, add fresh herbs such as mint, parsley and dill leaves.
As I wanted the salad to be simple, I made the dressing with minimal ingredients. If you do not follow a vegan diet, you may make the dressing with mayonnaise or Greek yogurt.
Add roasted pumpkin seeds or peanuts (make Air Fryer Roasted Peanuts) if you prefer crunches in the dish.
Feta cheese can also be added to bring variation in the recipe.
Serving Suggestions
If you are a salad person, enjoy this salad bowl as a meal during hot summer days. It is also a perfect salad for picnics, get togethers or office lunchbox.
You can pair this salad as a side dish with your grilled meat or fish. We enjoy it with Air Fryer BBQ Chicken Breast. This can also be served with any main course meal.
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Cucumber Beetroot Salad
Materials
- ⅔ cup English Cucumber diced
- ⅔ cup Beetroot diced
- 1 cup Lettuce Leaves chopped
- Salt to taste
- ½ teaspoon Black Pepper Powder
- 1 tablespoon Lemon Juice
- 1 teaspoon Olive Oil
Instructions
- Use a steamer over two inches of water to steam beets. Place over high heat, bring to a boil, then cover. Reduce the heat to medium.
- Steam them for 20 minutes approximately. Once done, allow them to cool.
- Meanwhile, make the dressing by mixing lemon juice, olive oil, salt and pepper powder.
- Take a large bowl and add the beets, cucumbers, and lettuce leaves. Combine well.
- Add the dressing in the bowl and toss well. Now refreshing salad is ready.
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