Cucumber Beet Salad
Updated
Updated
This Cucumber Beet Salad is the perfect fresh bite when garden cucumbers are piling up. Crisp English cucumber and tangy pickled beets fan out in a spiral, then get drizzled with a quick balsamic-mustard-honey dressing and finished with crumbled feta. Fifteen minutes, one bowl, zero cooking. The pickled beets bring their own tang, so the dressing just needs a touch of honey to balance it out. It’s my go-to for summer potlucks and brunches: it looks fancy, but takes almost no effort.
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Convert the Beet Skeptics
Four people asked me the same week for ideas on what to do with their garden cucumbers, and I immediately sent them this recipe. It’s one of my favorites and the perfect use of cucumbers, and yes beets. It’s become my go-to answer for a reason.
For all you beet haters, I used to be firmly in the anti-beet camp myself, but hear me out. I first enjoyed this salad at my friend’s house and was fully prepared to hate it, but it was just so beautiful I had to at least try it. It was absolutely delicious and I ended going back for more. All these years later, I still love it and have served it at many a brunch where everyone is always pleasantly surprised.
Here’s what changed my mind, and what I’ve confirmed after making this dozens of times since: pickled beets, not roasted or raw ones, are what make this salad work for beet skeptics. Roasted beets taste earthy and dense; pickled beets taste bright and tangy, closer to a good pickle than a root vegetable. That tang is exactly what plays off the cool, watery crunch of the cucumber. Then it’s finished off with a robust honey-balsamic vinaigrette and feta cheese. It’s so simple and wonderful.
Helpful Tips
- Drain the beets thoroughly. I tested this once straight out of the jar without draining, and the dressing turned watery and pink within minutes. Pat the sliced beets dry with a paper towel before plating — it’s a 30-second step that keeps the salad crisp instead of soggy.
- Use English or Persian cucumber, not a standard slicing cucumber. I’ve made this with regular cucumbers and had to seed and drain them first to avoid a watery plate. English and Persian varieties have thinner skin and fewer seeds, so you can slice and go.
Cucumber Beet Salad
Ingredients
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
- salt and pepper, to taste
- 1 English cucumber, washed, dried, and sliced into thin rounds
- 8 oz. pickled beets, drained
- ¼ cup crumbled feta cheese, (see note)
Instructions
- Whisk together the olive oil, vinegar, honey, mustard, and salt and pepper in a small bowl. Taste and adjust, if necessary.
- On individual serving plates, place the cucumber and beets in a spiral pattern, alternating between the two.
- Drizzle the dressing over the top, and sprinkle the feta cheese on top of that.
- Grind a few dashes of pepper, serve and enjoy!
Notes
- Avoid the dressing turning pink. Drain the pickled beets well before slicing, or the dressing turns watery and pink.
- Swap out the feta for a different cheese. Blue cheese, gorgonzola, or goat cheese all work in place of feta if you want a bolder flavor.
- Use a different mustard. Whole grain or spicy brown mustard can stand in for Dijon if you want more bite.
- Need it dairy free? This salad is naturally gluten-free and low-carb, but simply skip the feta if you need it dairy-free as well.
- Leftovers keep in the fridge for up to 2 days, but this salad doesn’t freeze well since the cucumber turns watery once thawed.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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How to Make Cucumber Beet Salad Step by Step
Gather all the ingredients together.
Make the dressing: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 2 tsp honey, 1 tsp Dijon mustard, and salt and pepper. Whisk until the mixture looks glossy and slightly thickened, about 30 seconds. Taste and adjust the honey or mustard to your liking.
Assemble the salad: On individual plates, alternate cucumber and beet slices in a spiral pattern, working from the outside in.
Add the dressing: Drizzle the dressing evenly over the top, then scatter ¼ cup crumbled feta over that. Finish with a few grinds of black pepper, serve, and enjoy.
Serving Suggestions
I like to serve this the classic way, as a composed side salad on individual plates with the spiral pattern intact, next to something warm off the grill. My favorite pairing is Grilled Chicken Breasts with Herbs and Lemon, since the bright citrus in the chicken echoes the tang in the salad’s dressing, and both come together in well under 30 minutes. When I want something sweeter and smokier, I’ll make Hawaiian Chicken Barbecue instead, since the pineapple-soy glaze plays nicely against the salad’s vinegar bite. And for a lighter, pescatarian-friendly meal, Honey Garlic Glazed Salmon is a natural match, since the honey in the glaze mirrors the honey in the salad’s dressing.
Storing Leftovers
Store leftovers in a tightly covered container in the fridge for up to 2 days. The cucumber will release some water and the beets will bleed color into everything, so it won’t look as pretty on day two, but it still tastes good. Skip freezing this one. Cucumber turns mushy and watery once thawed, so this salad is best eaten fresh or within a couple of days.
More Recipes for Your Garden Cucumbers
- Asian Cucumber Salad: Another fast, no-cook way to use up cucumbers, with a sweeter sesame-soy dressing if you want to switch things up.
- Cucumber Tomato Salad: A simpler, herbier salad that’s ready in 10 minutes and pairs with anything off the grill.
- Cucumber Sandwiches: For a tea-party or brunch spread, these use the same crisp English cucumbers in a completely different, no-fuss way.
- Arugula Beet Salad: If you loved the beets here, this one swaps roasted beets and walnuts into a peppery arugula base.
I made this with grated Parmesan instead of feta and I diced the beets and combined everything together instead of composing the salad. It was terrific, a welcome healthy treat for our July 4th meal! Thank you, Amy!
It was awesome
It was a hit at a summer party potluck with 150 people. Many people asked for the recipe. The only change I made was adding thin sliced onions to the refrigerator pickled beets. I couldn’t make it as artistic for so many people, but it still looked great spread out on a large platter. I have made it with sheep feta and also blue cheese, Both were delish. Ya can’t beat easy, beautiful, and delicious!
I’m not a huge fan of Dijon mustard so I added a tablespoon of honey to tone it down a bit. I also added dried cranberries to give it a bit of sweetness. Will definitely be making this again. Thank you!
This recipe is delicious. My husband does not like cucumbers and he absolutely loved this salad. Thank you so much for sharing.
An absolute new favorite!
I used beer mustard in the dressing since that’s what I had. This was fantastic.
What are marinated beets? Where we live we have pickled beets, is this something different?
same thing, thanks!
I love beets in salads. Fresh, pickled or roasted. My husband says they taste like dirt but tolerates them for me. This was simple and fabulous and will make again just for me.
Thanks for sharing.
I think this salad is great!
I am growing both (golden and choggia) beets and cukes, because I love them both so much. I tend to use my cukes for sunomono – the fastest salad in the west. Err…east.
A healthy and delicious salad! I still can’t find balsamic vinegar at my place. But the recipe is definitely a keeper for me. Tks for sharing!
I am a big fan of cucumber and am (slowly) learning to appreciate (not quite loving them yet!) beets. This was a lovely salad and it looks so pretty on the plate!
I served this salad for a bridal brunch and everyone raved about it!! The tender beets, crunchy cucumbers, salty feta, and simple dressing are fantastic together!
Ok, I have to say…I am NOT a beet lover. I have tried them every which way, even freshly roasted beets – blech. BUT, BUT, BUT…this salad is SO yummy! I’ve made it several times.
Cucumber (yummy)…Gorgonzola Cheese (very yummy)…Balsamic and Dijon Mustard (Yummy)… Beets (sptffft…not so much). You had me right up to the beets. Not a big fan of the red fleshy poison.
Got your back on this one Paul.
How about if I substitute tomatoes instead?
This was my first time trying beets (crazy, I know!), but it won’t be my last. Also won’t be my last time making this salad. I loved it. Hubby who hates beets AND cucumbers, also really enjoyed it. It’s just proof that the right ingredients together can really work well.
I love beets and cucumbers, but I had to rediscover them as an adult too. This is a GREAT simple salad and gorgeous on a plate!
I was a doubter, but I trust you so I gave it a chance. Just further proof to never doubt Amy because this was delish!! Looking to get more veggies in my diet anyway.
I actually like beets, but not cucumbers. But this was presented so nicely, I wanted to try it. It was very simple and very good.