Cucumber Beetroot Salad

This raw cucumber beetroot salad is creamy, crunchy and so refreshing! Made with fresh mint and a lemon yoghurt dressing. It’s a simple, light and delicious side to any meal.

This cucumber beetroot salad is creamy, crisp and so refreshing. It’s filled with raw beets, cucumbers and mint leaves and we toss it in a simple lemony greek yoghurt dressing. The key is to THINLY slice your beets and cucumbers and allow them to marinate in the dressing for a few hours to help tenderise them. I like to use my food processor to save time but you could also grate them up if you prefer. 

It makes a great addition to any meal, I love it with baked salmon or my spinach feta salmon burgers. But you could also add some grains to make it more filling. Because beetroot is a tough vegetable, it doesn’t get soggy so it’s perfect for bringing to BBQ’s or a picnic.

Ingredients you’ll need:

All you need to make this cucumber beetroot salad are 8 simple ingredients:

• Cucumber: you’ll need 3 Lebanese or Persian cucumbers for this recipe.
• Beetroot: we use fresh raw beets instead of cooked beets here.
• Fresh mint: a whole bunch of fresh mint leaves makes this salad super refreshing!
• Yoghurt: use a good quality plain Greek yoghurt.
• Lemon juice: to brighten up the flavour of the dressing.
• Maple syrup or honey: just a little to sweeten the dressing.
• Garlic: for a little spice kick. Fresh is best but you can also use garlic powder. 
• Extra virgin olive oil
• Salt + pepper

How to make cucumber beetroot salad:

Salad: in a large mixing bowl, combine the sliced cucumbers, beetroots and mint.

Yoghurt dressing: In a small bowl, combine the Greek yoghurt, lemon juice, olive oil, minced garlic, maple syrup, salt and pepper until smooth and creamy.

Combine: Pour the dressing over the salad. Gently toss until everything is covered in the dressing. I like to use my hands to massage cucumber and beets to help tenderise them.

Serve and enjoy!

Ingredient swaps + tips

• Yoghurt can be swapped with a plain plant based alternative or sour cream for a richer flavour.
• Grate the beetroots to save time.
• Lemon can be swapped with lime juice, if preferred. You could also try red wine vinegar.
• Replace the yoghurt dressing for a creamy tahini dressing if preferred.

How to thinly slice beetroot and cucumbers

The quickest way to slice beetroots is by using the thin slice attachment of a large food processor. It get’s the job done in seconds! If you don’t have a food processor, you can use a mandoline or use a vegetable peeler to get a similar effect at a fraction of the cost.

What to serve this salad with:

I recommend serving this refreshing, crunchy salad alongside your favourite protein! Some ideas that I think would pair well:

• Hot smoked salmon
• Grilled steak
• Crispy tofu
• Grilled or pan fried chicken

How to store

This beetroot salad will keep for up to 3 days in an airtight container in the fridge. It’s best enjoyed a few hours after making, as it can become a bit watery from the cucumber over time. However, because the beetroot is so tough it would soften then and make it even more delicious.

Other salads to make:

White Bean Kale Salad with Avocado Dressing

Kale & Apple Slaw with Yogurt Dressing

Rocket & Pear Quinoa Salad

If you try this cucumber beetroot salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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