• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Goodness Avenue logo

  • About
  • Recipes
    • Breakfast
    • Main Dish
    • Sides
    • Salads
    • Snacks
    • Dessert
  • Lifestyle
  • Nav Social Menu

    • Instagram
    • Pinterest
Home » Recipes » Salads » Cucumber Beetroot Salad

Cucumber Beetroot Salad

Sep 30, 2022 · 2 Comments

Jump to Recipe·Print Recipe

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.

Cucumber beetroot salad in a bowl on a wooden board.

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.

Close up shot of salad on a fork.

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
Ingredients shown to make the salad.

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.

Yoghurt dressing ingredients in a white bowl with gold spoon.

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.

Sliced cucumbers, beetroots, mint leaves and yoghurt dressing in a mixing bowl with metal tongs.

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.
Cucumber beetroot salad in a mixing bowl with metal tongs.

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
Beetroot salad in a bowl with gold spoon non the side.

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.

FAQ’s

Can you eat fresh beetroot raw?

Yes, you can eat beets raw! Peel off the hard outer skin with a vegetable peeler then grate, thinly slice or shave into salads.

What herbs go well with beetroot?

Personally I like mint in salads but, dill, parsley, basil, or coriander (cilantro) all pair really well.

Should you peel cucumbers for a salad?

You do not have to peel a cucumber to eat it. English, Lebanese or Persian cucumbers have thin skins which do not have to be peeled. Regular market cucumbers may have thicker skins that can be tough and bitter, so it’s better to peel those.

Cucumber beetroot salad in bowl with gold fork.

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cucumber beetroot salad in a bowl on a wooden board.

Cucumber Beetroot Salad

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 6
  • Category: Salad
  • Method: Chop
  • Cuisine: Mediterranean
Print Recipe
Pin Recipe

Description

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. 


Ingredients

Scale
  • 3 medium (3 cups) cucumbers, sliced
  • 3 medium (3 cups) raw beetroots, peeled and thinly sliced
  • 2 cups mint leaves, chopped

Lemon yoghurt dressing

  • 3/4 cup plain greek yoghurt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons maple syrup or honey
  • 1–2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large mixing bowl, combine the sliced cucumbers, beetroots and mint.
  2. In a small bowl, combine the Greek yoghurt, lemon juice, olive oil, minced garlic, maple syrup, salt and pepper until smooth and creamy.
  3. 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!

Keywords: cucumber beetroot salad, yoghurt dressing, cucumber yoghurt salad

Did you make this recipe?

Tag @goodnessavenue on Instagram and hashtag it #goodnessavenue

More from my site

  • Fresh Mango Habanero SalsaFresh Mango Habanero Salsa
  • Peanut Butter Stuffed DatesPeanut Butter Stuffed Dates
  • Sweet Potato Quinoa Bites (Gluten-free + Vegan)Sweet Potato Quinoa Bites (Gluten-free + Vegan)
  • Air Fryer Potato CroquettesAir Fryer Potato Croquettes
  • Chocolate Covered OrangesChocolate Covered Oranges
  • Chocolate Zucchini Baked OatsChocolate Zucchini Baked Oats

Recipes, Salads

Reader Interactions

Trackbacks

  1. Roasted Beetroot Broccoli Salad – Goodness Avenue says:
    October 13, 2022 at 8:59 am

    […] Cucumber Beetroot Salad […]

    Reply
  2. Sesame Carrot & Cucumber Salad – Goodness Avenue says:
    October 25, 2022 at 8:50 am

    […] Cucumber Beetroot Salad […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

.

Welcome to Goodness Avenue! I'm an accredited nutritionist (BHSc) sharing simple veggie loaded recipes to help you add more goodness into your everyday life! More About Me →

  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Healthy baking ideas

Close up side shot of the cheesecakes.

Mini Protein Cheesecakes

Side shot of strawberry jam thumbprint cookies on a plate.

Strawberry Jam Thumbprint Cookies

Cut up brownies with salt sprinkled on top.

Flourless Peanut Butter Banana Brownies

Cut up banana pumpkin bread loaf.

Vegan Pumpkin Banana Bread

COPYRIGHT © 2022 · GOODNESS AVENUE