Cucumber Beet Salad

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Fresh crisp cucumber and tangy pickled beets join together in this delicious and healthy Cucumber Beet Salad recipe made with a balsamic-mustard dressing and crumbled feta cheese. It's so simple and fantastic for a side or light lunch.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Keyword: asian cucumber salad, beet recipe, cucumber beet salad

Servings: servings

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