Cucumber Beetroot Salad with Lemon Tahini Dressing

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For those craving a palate-pleasing symphony of flavors and a burst of vibrant colors, Cucumber Beetroot Salad is the ideal choice – a fusion of roasted beets, fresh cucumbers, and creamy tahini dressing that’s as delicious as it is nutritious.

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I love beets, not just for their nutritional perks but also for the tasty kick they bring to this salad.

This dish is a simple blend of earthy roasted beets, fresh cucumbers, zing from red onions, and some vibrant spinach. The real star here is the creamy tahini dressing, giving everything a rich, nutty twist. A touch of zesty lemon and the smooth embrace of extra virgin olive oil tie it all together.

It’s a salad that’s not only good for your taste buds but also easy on the eyes. Whether you’re a salad pro or just stepping into the world of plant-based eating, this Cucumber Beetroot Salad with Creamy Tahini Dressing is destined to be a regular on your plate.

Why you’ll love this beet cucumber salad recipe

This cucumber and beet salad recipe is one of my favorites thanks to these highlights:

Tasty savory flavors: This salad mixes beets, spinach, cumber, and red onion with a creamy lemony tahini dressing for a delicious taste that is savory yet somewhat sweet.

Simplicity: The addition of the year-round veggies beets and cucumbers gives you the ability to enjoy this salad even in the winter months. You should have no problem finding the ingredients for this salad all year long.

Easy to make: This simple beetroot salad may just be what you are looking for. Simply cook the beets, prep the ingredients, add to a bowl, and toss in the dressing and you’ll have tasty food.

Vibrant colors: Ingredients like red beets, green spinach, and vibrant cucumbers create a palate of vibrant colors that will make your mouth water.

Fills you up: The mix of fiber, fat, and protein found in this salad becomes a substantial meal that fills you up.

Nutrient-dense: This salad serves up a a lot of vitamins, minerals, and antioxidants making this salad full of nutrition.

Versatility: From lunch to a side dish, or main course at dinner, there are many ways to enjoy this salad.

What are beets

Beets are root vegetables that come from the Chenopodiaceae family. They have been part of the human diet for centuries and are used in various cuisines around the world. 

These veggies are round or oval in shape with a pointy bottom. This is the edible part of the plant. At the top are green leaves. These beet tops are also edible and often cooked like spinach or Swiss chard. 

You may hear the terms “beet” and “beetroot” used interchangeably, but when it comes to beetroot vs beets there are some slight differences between these two words.

The word “beet” usually refers to the entire plant including both the edible root and the leafy greens. It is primarily used in North America to describe the root vegetable.

“Beetroot” is more common in the British language referring specifically to the edible root of the plant. 

I like to get technical and refer to the part of the plant we will be using in this recipe. That’s why I will be using the term “beetroot.”

Different types of beets

There is a wide variety of beets. They include: 

• Red beets
• Golden beets
• White beets (sugar beets)
• Purple beets
• Red and white striped beets known as Chioggia beets

Type of beets used in this recipe

For this recipe, I used red beets as they are the ones most commonly found in stores.

What do beets taste like

Overall beets have been described as having an earthy, sweet, and slightly bitter taste. The sweetness comes from the naturally occurring sugar in this veggie, while the bitterness comes from saponins and the compound geosmin gives beets an an earthy flavor.

The color of the beets will also influence the overall flavor profile. 

• Red beets are earthy and slightly sweet
• Golden beets are milder and sweet
• White beets are slightly earthy, sweet, and subtle nuttiness
• Purple beets have a mild earthy and subtle sweetness
• Chioggia beets

Some complain that ​​beets taste like dirt or soil, but there are ways to enhance the taste through cooking and seasoning.

The roasting of the beets in this recipe reduces that earthy flavor. Additionally, the incorporation of cucumbers, red onion, and lemon tahini dressing will reduce beet’s bitter flavor making your beetroot salad taste great.

How to eat beets

If you’re curious,”What are beets good for?” Know there are many ways of eating beets. They can be roasted, steamed, boiled, pickled, and even eaten raw.  Add this veggie to salads, soups, stews, juices, or eat them on their own as a side.

For this recipe, I opted to roast the beets. This creates a Maillard reaction that carmelizes the natural sugars found in beets making them more sweet and less earthy tasting. In my opinion, this is the best way to eat beets.

It is also a no hassle way to cook the beets and gives you time to prep other recipe ingredients.

Nutritional value of beets 

According to the USDA beets nutritional value, a 100-gram serving contains the following when either raw or cooked: 

• 43 to 44 calories
• 2 grams protein
• 0 grams fat
• 10 grams carbs
• 2 – 3 grams fiber

Cooking can affect the nutrient content of some foods, but as you can see there is little difference when comparing the calories, protein, fat, carbs, and fiber in beets.

While beets do not provide a ton of protein or fiber, the USDA says they are a good source of folate and manganese.

The USDA beet nutritional information also shows this veggie contains small amounts of copper, potassium, magnesium, iron, zinc, calcium, phosphorus, and vitamins A, C, E, and B vitamins (thiamin, pantothenic acid, niacin, riboflavin, B6).

In addition to nutrients, beetroot contains the antioxidants betalains, flavonoids, polyphenols, saponins, and inorganic nitrate.

So if you are wondering, “Are beets healthy?” The answer is yes thanks to the abundance of nutrients in found in this food.

It is also important to take into account beets’ sugar content. While this veggie contains some fiber and has been associated with regulating blood sugar there is also 8 grams of naturally occurring sugar in a 100-gram serving of cooked red beets.

So beets can be part of a well-balanced diet when consumed in moderation.

Potential health benefits of beets

The abundance of nutrients is why are beets good for you. This is also what helps beets protect against inflammation and is associated with improvements in blood pressure, heart, liver, digestive, bone, and skin health.

Where to buy beets and other recipe ingredients

Beets are often found in the produce department of grocery and health food stores. You can also find them at farmer’s markets, and local farms.

Don’t feel like going to the store? Order them online from Amazon Fresh*, Whole Foods*, or get them from your favorite local store with Instacart*.  

You can also find the other ingredients in this recipe at the retailers above.

How to pick beets

Look for firm, unblemished beets with a vibrant red color. 

How to prepare beets for salad

The steps to prepare beets in salad include the following:

• Wash and dry
• Trim the beet greens
• Cook the beets
• Cool the beets
• Peel the beets
• Cut the beets

Wash the beets 

The first step in any beet preparation is to wash them. Rinse the beets under cold water and remove any dirt or debris. Use a vegetable brush* if needed. Finally, pat them dry with a towel.

Trim the beet greens 

Next, trim the beet greens. The beet greens are tough and bitter but they are edible. For this salad you will not need them so cut off the green part with a sharp knife* leaving about 1 inch of stem.

If the greens are in good shape you can save them to make roasted beet greens.

Cook the beets

If you’re curious, about how to cook fresh beets for salad, there are a few different ways to get the job done. However, I like to roast them in the oven. For me, this is the best way to cook beets because it is an easy cooking method that enhances the sweet flavor. 

Here are the steps how to roast beets for salad: 

• Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Wrap the beets individually in aluminum foil
• Place the wrapped beets on a pie dish* or deep baking pan*
• Put the beets in the oven and cook for about 65 minutes until they are fork-soft
• Take the beets out of the oven to let them cool

Cool the beets

Ultimately you want this to be a cold beet salad so you need to cool the beets. I like to do quick cool. This can be done by taking the baked beets and putting them in a stainless steel bowl*.

Put the bowl in the freezer for 30 minutes to cool them quickly.

Peel the beets

When it comes to how to peel a beet there are some varying opinions. Some people recommend peeling them before cooking. I find that peeling the beets after cooking is better. 

Cooking beets loosens the skin and makes it easy to be peeled off. You can use a vegetable peeler* or even just peel it off with your fingers.

If you use a vegetable peeler start from the top where the stem was cut off and move the peeler down the side of the bottom. Turn the beet and continue until all the skin is removed. 

You can also use a sharp paring knife* to peel the skin. Be careful not to cut yourself.

Cut the beets

Once the beets are peeled you can cut them into your desired shape or size. They can be cubed, sliced, or grated. 

For this recipe, I cut them into 1-inch chunks. Here are the steps for how to cut beets: 

• Place the peeled beet on a cutting board
• Slice off the top and bottom of the beet
• Cut the beet in half with a Chef’s knife
• Take one beet half and lay it so the flat side is face down
• Then slice the beet half top to bottom creating wide strips
• Slice the beet strips sideways or crisscross to create about 1-inch cube
• Repeat on the other three beet halves 

Once you have all the beets cut into cubes they are ready to be used in the recipe. For the full ingredient and instruction breakdown on how to make this beet cucumber salad see the recipe card below.

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Ingredients needed to make Cucumber Beetroot Salad

Here is a breakdown of what ingredients go into making this recipe for beet salad:

• Roasted beets
• Cucumbers
• Spinach
• Red onion
• Tahini
• Lemon juice
• Extra virgin olive oil

Roasted beets

Of all the salad ingredients roasted beets are the most integral to this recipe. They not only bring a sweet earthy flavor but also a beautiful color and texture that make both visually and tastefully appealing   

A salad with beetroot also offers various vitamins and minerals for a nutrient-dense meal.

Spinach

The flavor of spinach is a subtle earthy taste that complements the other ingredients without overpowering them. This neutrality is great for enhancing the salad’s taste. 

Spinach pairs well with denser and heavier ingredients such as roasted beets and red onion creating a yummy texture.

Its bright green color adds to the vibrancy of the salad. It also helps the dark red ingredients like beets and red onion stand out.

Spinach is a good source of folate, manganese, and vitamins C and K. It also contains some fiber, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, selenium, and vitamin A. 

Finally, it’s the versatility this ingredient has that makes it pair well with the other ingredients in this salad. Spinach easily absorbs the flavors of the dressing and other ingredients making it a nice addition but not overpowering the salad’s taste.

Cucumber

Another ingredient essential to a beets-salad recipe is cucumbers. They provide a crisp, refreshing, and mildly sweet flavor. This balances the earthiness of beets making it a palatable combination. 

This ingredient is also packed with nutrition offering a good source of water, vitamin K along with traces of calcium, iron, magnesium, phosphorus, potassium, copper, and vitamins A, C, and the B vitamins thiamin, riboflavin, folate, niacin, and B6.

Red onion

What red onion brings to this cucumber salad with beets recipe is flavor, texture, and color. 

A red onion gives a pungent and slight spice that beautifully contrasts the sweetness of the beets and the mildness of the cucumbers and spinach.

That crunchy texture is also something to grab your attention. Each bite will give you a little crisp and crunch. This is a way to add depth to the softness of the beets and spinach.

Finally, the way red onions work in this salad is by adding some fun color. The vibrant purplish red color of red onions makes this salad stand out as an appetizing dish.

Like other ingredients in this salad, red onions contain various nutrients. They are a good source of fiber, magnesium, potassium, manganese, and vitamin C. They also provide some amounts of calcium, iron, phosphorus, zinc, copper, selenium, 

Red onions also complement the taste profile of the salad. They complement the richness of the tahini, the acidity of lemon juice, and the smoothness of extra virgin olive oil.

Tahini

Like other ingredients noted above, tahini has a distinctive flavor and texture that make it a great contribution to this beets salad.

The silky smooth texture of finely ground sesame seeds makes tahini a luxurious addition to the salad. Offering a creamy and velvety texture it adds to the lovely mouthfeel and adds a nice depth to this dish.

The nuttiness of tahini also fits right at home with the earthy roasted beets while giving a nice contrast to the crispness of cucumbers and the subtlety of spinach.

Tahini is also a nutrient-packed food providing a good source of protein, healthy fat, fiber, calcium, iron, phosphorus, zinc, copper, selenium, thiamin, and niacin. It also provides some riboflavin, B6, folate, magnesium, and potassium.

Working as a binder, tahini is the star of the salad dressing. It works seamlessly with lemon juice and olive oil to create a flavorful and cohesive coating for the other ingredients.

Fresh lemon juice

One ingredient that makes beetroot salad recipes stand out is fresh lemon juice. It is a great addition thanks to its ability to easily blend with the other ingredients. 

The tangy zest of lemon juice gives a refreshing taste to the salad. The vibrant citrus aroma makes the earthiness of the beets not so boring.

Lemon juice not only makes everything taste great but it also plays a role in creating a smooth dressing.

This fruit juice also brings with it a lot of nutrition. Lemon juice is a great source of vitamin C. It also contains traces of calcium, iron, magnesium, phosphorus, copper, manganese, thiamin, riboflavin, niacin, pantothenic acid, B6, folate, and vitamin E.

Extra virgin olive oil

Another important ingredient in beetroot salads is extra virgin olive oil. it also provides a lot of flavor to your dressing. Its fruity and slightly peppery taste melds perfectly with the tahini and lemon juice for a balanced, satisfying, and distinct taste all its own.

The smooth texture makes it easily pair well with the tahini and lemon juice ensuring the salad is well-coated covering every inch of the salad.

Not only is this a good source of healthy monounsaturated fat, but the fat in this oil can also help absorb fat-soluble vitamins A, D, E, and K from other ingredients in this salad.

How to make beetroot salad (step-by-step instructions)

Here are the steps on how to make beetroot salad:

Step 1

Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).

Step 2

Prepare the beets for the salad. Rinse the beets under cold water removing any dirt with a vegetable brush*. Pat dry with a towel.

Then with a sharp knife cut off the beet greens leaving about 1 inch of stem. Wrap each remaining beet with aluminum foil. Put the beets in a pie dish* or baking pan* and cook in the oven for approximately 65 minutes until fork soft.

Quickly cool the baked beets in a stainless steel bowl* by placing them in the freezer for 30 minutes.

After cooling the beets peel them with a vegetable peeler* or sharp paring knife*, starting from the top where the stem was cut off.

Once peeled slice off the top and bottom of the beet. Then cut the peeled beets into 1-inch cubes by slicing them into wide strips and then crosswise to create cubes. Place the beets in a bowl and set aside.

Step 3

Prep the spinach by washing it in a colander and patting it dry. Set it aside.

Step 4

Prepare the cucumber. Rinse the cucumber under cold water and pat dry. Remove the skin with a vegetable peeler and cut off both ends of the cucumber. 

Cut the cucumber in half crossway so you have two smaller pieces of cucumber. Take one half and cut it lengthwise into two quarters.

Lay each quarter on a cutting board flat side down. Cut the cucumber pieces crosswise into 

Lay each quarter on a cutting board flat side down. Cut the cucumber pieces crosswise into 1-inch cubes. Repeat on the other half of the cucumber until all the cucumber is cubed. Place the cucumber cubes into a bowl and place aside.

Step 5

Prepare the onion. Slice off the top and bottom of the onion. Peel the outer layer of skin off the onion. Cut the onion in half from top to bottom.

Place one-half of the onion flat side down on the cutting board. Cut the onion into slivers by slicing thin lengthwise slices from one end to the other. Then use the knife to cut through the onions horizontally so you have a half length of each sliver.

Repeat on the other onion half until all of the onion is cut into slivers. Place the onion in a bowl and set aside.

Step 6

Next, make the lemon tahini dressing recipe. In a small mixing bowl place extra virgin olive oil. Top with lemon juice.

Add tahini and whisk until you have a well-blended creamy tahini lemon vinaigrette (about 1 minute). Then set the bowl aside.

Step 7

Compile the salad and dressing together. In a large mixing bowl add spinach, beets,

cucumber, and onion.

Step 8

Top the salad ingredients with dressing, then using salad tongs*, toss the salad until it is well coated with dressing.

Step 9

Enjoy!

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Tips for the best beet salad recipe

This section offers tips on how to get the best cucumber beetroot salad recipe.

The first detail on how to make beets for salad taste great is by starting with quality ingredients. Use fresh ingredients. Look for greens vibrant and not wilted. Be sure your beets and cucumber are firm to the touch and do not have any soft spots.

Slice the onions thin to mellow the flavor and soak up the dressing.

Toss in the dressing just before serving. This will maintain freshness and prevent the spinach leaves from wilting.

Wear a cut-resistant glove* on your hand holding the vegetables to protect yourself while cutting. 

To prevent staining from beet juice on your hands and cutting board, consider the following:

• Use a red* or glass* cutting board
• Wearing gloves* 
• Coating your hand and the cutting board in oil

Get perfectly roasted beets by wrapping each beet in aluminum foil* before baking.

Use a stainless steel bowl* in the freezer to cool the beets quickly. This will retain their red color and prevent overcooking.

Use a salad spinner* to get any excess water off the spinach before patting it dry.

Slicing the onion will calm the sharp flavor making it mild and more palatable.

Whisk the tahini, lemon juice, and extra virgin olive oil until you get a smooth and creamy lemon tahini salad dressing that effortlessly covers the salad.

Wait until you are ready to serve the salad before adding the dressing. This will prevent it from becoming soggy.

Ensure even coating of dressing with the use of salad tongs*. Gently toss the salad until it’s well-covered with dressing

Implementing these tips can help turn good salads into great salads.

Recipe additions/substitutions/variations

Looking for some other ways to jazz up this recipe of beetroot salad and make it unique? Or maybe you don’t like an ingredient or can’t find it in the store and need a sub. 

No worries! This section has you covered with recipe additions, substitutions, and variations.

Additions

If you are looking for insights into customizations on how to make beet salad all your own, this section outlines various recipe additions for new flares.

Vegan cheese: Add more savory tang to this salad with crumbled vegan goat or feta cheese.

Toasted nuts or seeds: Add a bit of crunch and protein to the salad with toasted sliced almonds, walnuts, pine nuts, sunflower seeds, and/or pumpkin seeds.

Fresh herbs and spices: Chopped dill, basil, chives, parsley, cilantro, or fresh mint leaves add brightness and fresh flavor to the salad. Cumin, coriander, or paprika are spices that create a bit of warmth and flavor depth.

Fruit additions: Add pomegranate seeds or orange or grapefruit pieces and add a sweet and citrusy touch. For a tart and sweet taste, try diced green apples.

Creamy additions: Chunks of avocado enhance the salad’s creaminess and add some extra healthy fat.

Veggie additions: For a little more sweet and crunch texture add shredded carrots. Pump up the pepper and spice with sliced radishes. Want a more sweet and juicy taste? Add cherry tomatoes. 

Additional roasted or grilled vegetables like sweet potatoes or asparagus add complexity, flavor, and color.

Protein additions: Turn the salad into to meal with protein foods including

• Grilled Chicken
• Grilled Shrimp
• Roasted chickpeas
• Black beans or white beans
• Cooked quinoa
• Brown rice

Add some heat: Add a spicy and tangy kick with pickled jalapenos or pickled red cabbage

Sweet and tart additions: Dried cranberries or raisins add a chewy texture with sweet and tart flavors.

Dressing additions: Add additional flavor with a tsp of garlic powder, honey, or Dijon mustard.

Substitutions

Are you short on an ingredient or maybe just don’t like it? No problem! Below are some recipe substitutions for this cucumber beetroot salad.

Salad swaps include the following: 

Beets: Use 2 cups roasted carrots (about 3/4 to 1 pound), sweet potatoes (1 pound), or butternut squash (1 to 1 and 1/2 pounds) instead.

You can also use pre-cooked* or canned beets in place of roasted beets.

Spinach: Instead of spinach you can use arugula, kale, or mixed greens.

Cucumber: Zucchini will give you a similar cucumber crunch.

Red Onion: In place of red onion use chopped green onions, chopped shallots, or sliced red radishes.

Substitutes for salad dressing include the following: 

Tahini: Dairy-free yogurt, almond, peanut, or another nut or seed butter

Lemon: Lime juice is a great substitute for lemon. You can also use wine vinegar, balsamic vinegar, or apple cider vinegar as a replacement.

Extra Virgin Olive Oil: Feel free to use avocado, flaxseed, or walnut oil in place of olive. Flavored oils can also be used but they may affect the taste.

Feel free to adapt this red beet salad with these or any other recipe swaps. Just please take into account that any changes will affect the flavor, texture, and nutritional content.

Variations

Looking for more ways how to make salad customized? Check out these additional variations for making salad all your own.

Alternative ways of cooking fresh beets

Instead of roasting you can also air fry, boil, grill, microwave, steam the beets, or cook them in the instant pot or slow cooker. See below for how long to cook beets in these various ways.

Air fry beets

To make air fryer beets preheat the air fryer to 400°F (200°C). Cut the beets into quarters. Place in the air fryer basket and cook for 15 to 20 minutes, flipping over at the halfway mark. Check for fork tenderness.

Boiling beets

Boiled beets are made by placing quartered beets in boiling water until tender about 30 to 45 minutes.

Microwaved beets

Pierce each beet with a fork. Then place them in a microwave-safe dish with 1 to 2 tbsp water. Cook the beets in the microwave on high for 8 to 10 minutes. Check for tenderness and continue microwaving for 1 to 2-minute intervals until at the desired doneness.

Steamed beets

Fill a pot with 2 inches of water. Place a steamer basket* on top. Put the beets in a flat layer inside the steamer basket. Cover the basket, bring the water to a boil, and then let it simmer for 15 to 25 minutes. Check for fork tenderness. Alternatively, you can also use a steamer pot*.

Instant pot beets

Place the whole beets in the instant pot and cover with water. Pressure cook for 15 to 35 minutes or according to the manufacturer’s directions. Let it naturally release for 10 minutes, then manually release pressure. Let cool for 5 to 10 minutes then remove from the instant pot.

Beets in the slow cooker/crockpot: Place the beets in a flat layer in the slow cooker/crockpot. Cover with water and cook on low for 8 to 10 hours or high for 4 to 5 hours. Check for doneness by piercing the beets with a fork.

After cooking, follow the instructions for cooling and peeling the beets. Then finish the remainder of the recipe.

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Save time with pre-cooked beets

If you need a simple beet salad you can save time with batch cooking and pre-cooked beets.

To save time during the week I like to prepare my meals ahead of time. I make a bunch of food at once to have on hand. This can include roasting various veggies and throwing them in the fridge or freezer to have as a meal later in the week.

If you don’t have time to batch you can also look for pre-cooked beets. Some recipes will suggest canned beets as a time-saving tip. I usually avoid canned foods due to their high sodium content. If you can find low-sodium beets, those will do too. 

This company called Gefen* makes vacuum-sealed cooked, ready-to-eat beets*. If you cannot find them at your local store* they are available on Amazon*. 

Another great thing is that if you don’t open them right away they will last a couple of months in your pantry. Once open they will be good for about a week.

Chill the ingredients

Another variation is to compile the salad and chill the salad for 30 minutes before serving. This will make the salad cool, crisp, and firm the ingredients while also enhancing their flavor.

Be sure to do this before adding the dressing. Otherwise, it will get soggy.

Subdue the onion flavor

If spicy red onions are not your thing you may want to soak them in water for 15 minutes to mellow the flavor. 

Alter the dressing consistency 

If the dressing is too thick for your tastes add a teaspoon of water to thin it out. Continue to add additional water until you reach your desired consistency. 

Another way to cut down on the thickness is to add a teaspoon of lemon juice. This will increase the citrusy flavor as well.

If you want a more savory flavor add a teaspoon of low-sodium vegetable broth or more depending on your tastes.

Hassle-free cutting with the food processor

Take the red onion peel and dice it. If you hate cutting up onions you can save time with a food processor*. I love this gadget*. It saves me time and prevents the dreaded onion crying. 

*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

What to serve with this cucumber beet salad

This salad shines as a tasty appetizer with beets. Or serve it on the side of grilled chicken, grilled shrimp, grilled salmon, or steak.

Want to make it stand as a meal on its own? Top it with 

• Hard-boiled eggs
• Grilled chicken
• Grilled shrimp

For a fully vegan meal, you can add plant proteins like veggie burgers, beans, and hemp seeds or serve it on a bed of quinoa or brown rice.

How to store salad leftovers

If you’re interested in knowing how to keep salad fresh longer you want to store the salad and dressing separately. This is the best way to store salad. 

If you know you will not eat all the salad only dress the salad that you will eat. Take the remaining salad and dressing and put them into separate ait-tight sealable containers. Then refrigerate them. 

When the salad and dressing are in separate containers they will last up to 2 to 3 days. 

Alternatively, leftover salad covered in dressing will last 1 to 2 days in the fridge.  

Freezing is not recommended for this recipe. 

How to store beets ahead of time

If you want to save time you can also cook the beets up to 3 days ahead of time. 

Prepare the beets as directed in the recipe, roast, peel, cube, and then place them in an airtight container.

The beets will stay fresh in the fridge for up to 5 days. 

If you are not going to use the beets within that time frame, you can keep them in the freezer to prolong freshness. 

The steps for freezing beets are a little different. After doing a quick freeze in the stainless steel bowl you want to transfer them to a freezer-safe container. Place the container in the freezer for up to three months. 

When you’re ready to use the beets let them thaw overnight in the fridge. Chop them up and then add them to the salad.

Common and FAQs

Equipment Use in this Recipe*

Here is a list of equipment or similar items used to make this Cucumber beetroot salad recipe:

• Mixing bowls
• Measuring spoons
• Measuring cups
• Cutting board
• Chef’s knife
• Paring knife
• Vegetable peeler
• Salad tongs
• Whisk
• Stainless steel bowl

*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

Other recipes you will love

Here are some additional recipes with beetroot you will love:

• Shredded Beet and Carrot Salad
• Golden Beetroot Salad with Dijon Vinaigrette
• Lupini Beans Salad

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This recipe was originally published on July 26, 2021. It has been updated to reflect a clearer outline, new photos, and recipe notes.

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