Discover the vibrant flavors of the Mediterranean with our refreshing Beetroot and Cucumber Salad. This healthy and delicious salad combines roasted beets, crisp cucumbers, fresh herbs, and a creamy tahini yogurt dressing, making it a perfect addition to any meal. Try this easy-to-make recipe and bring a taste of the Mediterranean to your table!
![Beetroot and cucumber salad in a wood bowl with feta on top. Lemons are on the side with a green towel.](https://i0.wp.com/cookinglikekate.com/wp-content/uploads/2024/05/beetroot-and-cucumber-salad-03.jpg?fit=1200%2C1800&ssl=1)
Table of contents
![Beetroot and cucumber salad on a fork](https://i0.wp.com/cookinglikekate.com/wp-content/uploads/2024/05/beetroot-and-cucumber-salad-01.jpg?fit=1200%2C2133&ssl=1)
Ingredient List
- English Cucumbers: Crisp texture, adds freshness and crunch.
- Roasted Beets: Sweet and earthy flavor, adds vibrant color.
- Mint Leaves: Refreshing taste, enhances flavor complexity.
- Parsley Leaves: Fresh and slightly peppery, adds brightness.
- Greek Yogurt: Creamy base for dressing, adds tang and richness.
- Lemon Juice and Zest: Adds acidity, balances flavors.
- Tahini Paste: Creamy texture, adds nutty flavor.
- Garlic: Adds pungency, enhances overall taste.
- Red Onion: Adds sharpness and crunch, balances sweetness.
- Ground Cumin: Adds warmth and depth, enhances flavor profile.
- Feta Cheese: Salty and tangy, adds creaminess.
Ingredient Alternatives
- English Cucumbers: Substitute with Persian cucumbers or regular cucumbers for similar crunch.
- Roasted Beets: Use canned beets or cooked carrots for a different but sweet and earthy flavor.
- Mint and Parsley Leaves: Replace with basil, dill, or cilantro for a fresh, aromatic touch.
- Greek Yogurt: Use regular yogurt or a dairy-free alternative for a creamy texture.
- Lemon Juice: Substitute with lime juice or white vinegar for acidity.
- Lemon Zest: Use lime zest or orange zest for a different citrus aroma.
- Tahini Paste: Replace with almond butter or sunflower seed butter for a nutty flavor.
- Garlic: Use garlic powder or shallots for a milder flavor.
- Ground Cumin: Replace with ground coriander or smoked paprika for warmth and depth.
- Feta Cheese: Use goat cheese or ricotta salata for a similar tangy, creamy addition.
Detailed Steps
Roast the Beets: Preheat your oven to 400ยฐF (200ยฐC). Wash and trim the tops and bottoms of the beets, then individually wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until tender. Once cooled, peel and dice the beets for the salad.
Prepare the Ingredients: Thinly slice the English cucumbers and red onion. Chop the fresh mint and parsley leaves, and mince the garlic cloves. These ingredients will provide texture, flavor, and aroma to the salad.
Make the Dressing: In a small bowl, combine 1/2 cup Greek yogurt, juice of 1 lemon, zest of 1 lemon, 2 tablespoons tahini paste, minced garlic, and 1 teaspoon ground cumin. Mix until smooth and creamy, then season with salt and pepper to taste. This dressing will add creaminess and tanginess to the salad.
Assemble the Salad: In a large mixing bowl, combine the sliced cucumbers, diced roasted beets, chopped mint, chopped parsley, and sliced red onion. Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly. This step brings together all the vibrant flavors and textures of the
FAQs
Absolutely! Opt for air frying or boiling your beets for a time-saving alternative, shaving off 10-20 minutes compared to traditional oven roasting.
Absolutely! Using store-bought roasted beets can save time. Just make sure they are plain without added flavors or seasonings.
Yes, you can prepare the dressing in advance and store it in the refrigerator for up to 2 days. Give it a good stir before using it on the salad.
While the salad is ideally enjoyed fresh, you can prepare it in advance. For optimal freshness, we recommend adding the dressing just before serving to ensure crispness and flavor integrity.
Yes, marinated beets can be used in this salad. They add extra flavor, but adjust seasoning accordingly. Drain excess marinade before adding to prevent salad from becoming too wet.
Serving Suggestions
For a Mediterranean-inspired meal, pair this salad with chicken, steak, falafel, chickpeas, or fish. Serve it on couscous or quinoa, or with warm pita and hummus. For a twist, try lamb kebabs. These options complement the salad’s flavors for a satisfying meal.
Storage Suggestions
Store leftover beet and cucumber salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate and add it just before serving to maintain freshness. Give the salad a gentle toss before serving. Enjoy cold or let it sit briefly at room temperature. This salad is best enjoyed fresh but keeps well for quick meals or sides.
Youll also enjoy:
![Beetroot and cucumber salad in a wood bowl with feta on top. Lemons are on the side with a green towel.](https://i0.wp.com/cookinglikekate.com/wp-content/uploads/2024/05/beetroot-and-cucumber-salad-03.jpg?fit=133%2C200&ssl=1)
Beetroot and Cucumber Salad
Ingredients
- 2 English cucumbers thinly sliced
- 3 medium-sized roasted beets peeled and diced (if fresh check instructions below)
- 1/4 cup fresh mint leaves chopped
- 1/4 cup fresh parsley leaves chopped
- 1/2 cup Greek yogurt
- juice of 1 lemon
- zest of 1 lemon
- 2 tbsp tahini paste
- 2 cloves garlic minced
- 1/4 cup red onion thinly sliced
- 1 tsp ground cumin
- 1/4 cup crumbled feta cheese
- salt and pepper to taste
Instructions
How to Roast Beets in Oven
- If you haven't already roasted the beets, preheat your oven to 400ยฐF (200ยฐC). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and dice them.3 medium-sized roasted beets
Make the Dressing:
- In a small bowl, combine the Greek yogurt, lemon juice, lemon zest, tahini paste, minced garlic, and ground cumin. Mix well until smooth and creamy. Season with salt and pepper to taste.1/2 cup Greek yogurt, juice of 1 lemon, zest of 1 lemon, 2 tbsp tahini paste, 2 cloves garlic, 1 tsp ground cumin, salt and pepper to taste
Assemble the Salad:
- In a large mixing bowl, combine the sliced cucumbers, diced roasted beets, chopped mint, chopped parsley, and sliced red onion.2 English cucumbers, 1/4 cup fresh mint leaves, 1/4 cup fresh parsley leaves, 1/4 cup red onion
- Pour the prepared dressing over the salad and toss gently to coat all the ingredients evenly.
- Sprinkle the crumbled feta cheese over the salad. Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice according to your preference.1/4 cup crumbled feta cheese
Video
@cookinglikekate beetroot and cucumber salad. Full recipe at cookinglikekate.com #beet #beetrootsalad #beetcucumberredonionsalad #cucumbersaladrecipe #easysummerrecipe โฌ Summer Vibes – GRLN
Notes
- Roasting Beets: Roast the beets ahead of time to save preparation time. You can roast them the day before and store them in the refrigerator until ready to use.
- Make-Ahead Option: You can prepare the dressing and roast the beets in advance, then assemble the salad just before serving. This makes it a convenient option for entertaining or meal prep.
- Dressing Consistency: If your dressing is too thick, you can thin it out with a little bit of water or extra lemon juice until it reaches a pourable consistency for the dressing.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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