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    Home » Recipes » Salads

    Published: Nov 30, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

    Cucumber Beetroot Salad

    Jump to Recipe Print Recipe

    This cucumber beetroot salad is light and refreshing, and works so perfectly as a side salad for both summer and holiday meals! Easy to make, healthy and so tasty from a flavorful maple ginger dressing.

    Why not check out my mango cucumber salad or my apple cucumber salad for next time!

    cucumber beetroot salad on a white serving plate with a spoon next to a bowl of oil and a beige cloth.

    Beets are always such a popular ingredient here on the site, with my butternut beet salad and my vegan beetroot risotto being so popular. Do check them out for more tasty fall flavors!

    This cucumber beetroot salad combines the lightness of cucumber with the more earthy flavor of beets. Simple but delicious, it makes for a tasty side salad to go with meat, fish or plant-based dishes.

    If you prefer, you can use beets that are already cooked, such as those in a vacuum pack. You can also make a canned beet salad as an alternative. Just make sure they aren't in vinegar!

    Jump to:
    • ⭐ Why this recipe is so good
    • 🥒 Ingredients
    • 📖 Swaps and variations
    • 🔪 Step by step instructions
    • 💭 Recipe tips and notes
    • 📋 Frequently asked questions
    • 🍽 How to serve this sliced beet salad
    • 🥗 More healthy salads
    • 📖 Recipe
    • 💬 Comments

    ⭐ Why this recipe is so good

    Light and refreshing. Although beets have a more earthy flavor, combining them with freshly sliced cucumber and mint leaves makes for a lighter salad. Do check out my cucumber and fennel salad for another refreshing option!

    Versatile. Pair this cucumber beet salad with BBQ food in the summer months, or hot mains during the fall and winter.

    Easy to make. We simply roast the beets and combine with an easy flavorful maple ginger dressing.

    🥒 Ingredients

    individually labelled ingredients to make cucumber beetroot salad including beets, mint, lettuce and ginger.

    All the ingredients and their quantities are set out in the recipe card below.

    Some notes on a few of them:

    • Beets - I like to roast my own beets so grow them myself (or buy in the store!). If it works for you, then canned beets or vacuum-packed beets also works as long as they are plain and not in vinegar.
    • Cucumber - I use English cucumber, but Persian cucumber is also delicious!
    • Ginger - I suggest using fresh ginger root rather than ground ginger for the dressing. It has a much lighter and zingy flavor.

    📖 Swaps and variations

    Swap maple syrup for honey. It also works so well with the ginger for the dressing.

    Use dill rather than mint. Dill works wonderfully with beets, although you may wish to use a little less ginger as it would compete with the flavor.

    Add feta cheese. If it works for you, the addition of feta makes this a more hearty salad. Alternatively, fresh mozzarella cheese would be lovely.

    🔪 Step by step instructions

    Just a few steps to make this cucumber beetroot salad, and all are easy to do:

    beets wrapped in foil in a white baking dish labelled number one.
    a sliced beetroot and a beetroot wrapped in foil on a wooden board labelled number two.

    Step 1

    Prepare the beets. Top and tail the beets, and give them a good scrub to clean. Wrap in foil and place in the oven to roast until easily pierced with a knife (image 1).

    Step 2

    Slice the beets. Once they have cooled, slice the beets (image 2).

    pumpkin seeds in a black pan labelled number three.
    ginger dressing in a glass bowl with a spoon in it labelled number four.

    Step 3

    Toast the pumpkin seeds. Place in a dry (without oil) pan and heat gently until they start to very slightly brown and pop (image 3).

    Step 4

    Make the dressing. Grate the ginger, then combine with the other ingredients for the dressing and stir or whisk (image 4).

    Combine the cooked beets, cucumber slices, pumpkin seeds and mint leaves on your serving plate and drizzle over the dressing. Serve immediately and enjoy!

    💭 Recipe tips and notes

    • Wrap the beets fully in foil to roast in the oven.
    • Use an apron to prepare the beets, and maybe avoid wearing a white t-shirt as beets are known to stain very easily!
    • Check the beets are fully cooked by using a sharp knife to see if they are tender to their centres.
    • Arrange the vegetables just before serving as the beets will begin to stain the cucumber slices.

    📋 Frequently asked questions

    Do you have to peel cucumber to make this cucumber beet salad?

    It's down to personal preference whether to peel the cucumber or not. Personally I prefer to do so, but it isn't necessary.

    Do you have to remove the skins of the beets?

    No, it isn't necessary to remove the skins as we are roasting the beets. They are edible and have a soft texture.

    Can you eat beets raw in salads?

    It tends to be best to cook beets for salads. You can, however, remove the tough skin with a knife or vegetable peeler and then either spiralize beets or grate them finely into a salad.

    Can I skip roasting the beets?

    You can use beets that have already been cooked, such as canned beets or vacuum-packed beets. Make sure they aren't in vinegar as that would change the flavor a great deal!

    What can I add to this cucumber beetroot salad to make it more hearty?

    If it works for you, you can add cheeses such as feta cheese or fresh mozzarella. Sliced chicken or turkey would also work well. For a vegan beet salad, add toasted nuts or seeds.

    🍽 How to serve this sliced beet salad

    • Serve as a side salad with meat, fish or plant-based dishes. My rosemary chicken fillets or my pan fried panko herb chicken would be great additions!
    • Have a soup and salad lunch, perhaps with my butternut apple soup or my vegan gnocchi soup.
    • Enjoy this cucumber beetroot salad during the warmer months as a side salad for BBQ food such as my pesto chicken skewers or honey ginger grilled chicken or for summer picnics.
    cucumber beetroot salad on a white oval plate on a beige cloth.

    🥗 More healthy salads

    Enjoy flavorful and healthy salads, including my herbed quinoa fennel salad and my roasted fruit caprese salad. Some recent recipes to enjoy:

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    I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a star rating ⭐⭐⭐ if you have tried the recipe!

    📖 Recipe

    cucumber beetroot salad on a white plate with a silver spoon next to a bowl of pumpkin seeds.

    Cucumber Beetroot Salad

    Claire
    Light and refreshing, this cucumber beetroot salad is a flavorful and healthy side salad perfect for summer picnics or holiday meals!
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Lunch, Salad, Side Dish
    Cuisine American, British
    Servings 4 servings
    Calories 178 kcal

    Equipment

    • Aluminium foil

    Ingredients
      

    • 3 medium beets
    • ½ English cucumber skin removed, to preference
    • 1 tablespoon pumpkin seeds
    • 1 tablespoon mint leaves
    • 1 cup butter lettuce or arugula

    For the maple ginger dressing

    • 3 tablespoon extra virgin olive oil
    • 1 tablespoon apple cider vinegar or lemon juice
    • 2 tablespoon fresh ginger root grated
    • 1 teaspoon maple syrup
    • pinch salt
    • pinch black pepper

    Instructions
     

    • Preheat the oven to 200C / 390F.
    • Prepare the beets by removing their tops and tails. Give them a good scrub to clean. Wrap in aluminium foil and bake for 45-60 minutes until tender when pierced with a sharp knife.
    • Once they have cooled, finely slice the beets with a sharp knife.
    • Add the pumpkin seeds to a dry pan (without oil) and heat for 4-5 minutes until they begin to very slightly brown and pop. Move them around occasionally to avoid burning.
    • Combine the ingredients for the maple ginger dressing and stir or whisk.
    • Layer the cucumber and beet slices on your serving plate, and sprinkle over the pumpkin seeds and mint leaves. Drizzle with the dressing and serve immediately.

    Notes

    • Wrap the beets fully in foil to roast in the oven.
    • It isn't necessary to peel the beets. The skins are soft and edible.
    • Use an apron to prepare the beets, and maybe avoid wearing a white t-shirt as beets are known to stain very easily!
    • Check the beets are fully cooked by using a sharp knife to see if they are tender to their centres.
    • Arrange the vegetables just before serving as the beets will begin to stain the cucumber slices if left too long.
    • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
     
    Swiss Interest Group Histamine Intolerance
    All ingredients score 0 on the SIGHI list, with the exception of:
    • apple cider vinegar and ginger, which score 1.
    • black pepper, which scores 2.
    • beetroot scores 0, but is higher oxalate.

    Nutrition

    Calories: 178kcalCarbohydrates: 16gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gSodium: 102mgPotassium: 548mgFiber: 4gSugar: 11gVitamin A: 549IUVitamin C: 8mgCalcium: 38mgIron: 2mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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