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Beet and Cucumber Salad
Prep Time
15 mins
Total Time
15 mins

Pickled beets and fresh cucumber join together in this delicious Beet and Cucumber Salad with tangy balsamic-mustard dressing and crumbled gorgonzola cheese!

Course: Salad
Cuisine: American
Keyword: beet and cucumber salad, beets, cucumber, salad
Servings: 4
Calories: 116 kcal
  • 1/4 cup Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 16 ounce jar pickled sliced beets , drained
  • 1 large cucumber , peeled and sliced into thin rounds
  • 1/4 cup crumbled gorgonzola cheese (or goat cheese)
  1. Whisk together the mustard, vinegar, olive oil, and salt and pepper in a small bowl.
  2. On individual serving plates, place the beets and cucumber in a spiral pattern, alternating between the two.

  3. Drizzle the mustard dressing over the top, and sprinkle the gorgonzola cheese on top of that.

  4.  Grind a few dashes of pepper, serve and enjoy!

Nutrition Facts
Beet and Cucumber Salad
Amount Per Serving
Calories 116 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 5mg2%
Sodium 498mg21%
Potassium 311mg9%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 8g9%
Protein 3g6%
Vitamin A 130IU3%
Vitamin C 7.1mg9%
Calcium 73mg7%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.