This Beet Cucumber Salad is vegan, gluten free and is full of crunchy cucumber and beetroot with a light tangy dressing. Its keeps well in the refrigerator for days and its all done in under 15 minutes!
I love salad recipes that keep well in the refrigerator. Its so nice to be able to make a big batch my of Grain-Free Tabbouleh Salad or Cucumber Mango Avocado Salad without worrying about them getting soggy after one day. And this recipe is another one to add to the list!
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Why You'll Love This Recipe
There are so many reasons to love this Beet Cucumber Salad recipe! Here are my top 5:
- It only requires 15 minutes to make!
- You can eat it as a side or as a light lunch.
- It stays fresh and crisp in the refrigerator for days!
- This recipe only requires 8 simple ingredients.
- You can make it your own adding additional toppings like: avocado, chickpeas, or radish or by serving it on a bed of arugula!
Ingredient Notes
Cooked Red Beets: I like to buy precooked beets to make this salad super fast. But, you can boil or roast beets, then peel them yourself, if you prefer.
Cucumber: I love to use cucumber as the base of a salad like this recipe or my Fennel Cucumber Salad. Be sure to use an english cucumber, here. They have a thinner skin and fewer seeds, so they don't need to be peeled or seeded.
Dill: Dill is the perfect herb for this Vegan Beetroot Cucumber Salad. It brings out all the fresh and bright flavors.
White Wine Vinegar: I prefer white wine vinegar for the dressing. Its light and tangy without being overpowering.
Vegan Feta Cheese: I love to top my salad with a crumble of vegan feta. My favorite is from Trader Joes.
Variations and Substitutions
I love the dill in this Beet Cucumber Salad. But if you don't like dill, use flat leaf parsley.
Don't have white wine vinegar? Use champagne vinegar or apple cider vinegar instead!
If you are cooking and peeling your own beetroot, feel free to use golden beets.
Step-by-Step Instructions
Step 1. Combine the olive oil, white wine vinegar, dijon mustard and a pinch of salt and pepper in a bowl. Whisk to combine.
Step 2. Add the sliced cucumber and red onion.
Step 3. Then add the sliced beetroot and dill.
Step 4. Toss everything until its well coated and serve with vegan feta!
Recipe FAQs
Scoop the salad into a container with a tight fitting lid and store in the refrigerator for up to 3 days. Do not freeze this recipe.
If you are using an English cucumber (sometimes called a seedless cucumber) you do not need to peel or seed it. If you are using a regular cucumber, you should peel and seed it.
Expert Tips and Tricks
Make the salad dressing in the bowl you plan to serve the salad in for fewer dishes!
Or if you are using this vegan beet cucumber salad recipe for meal prep, make the it in a container that has a lid that you can just pop on when you're finished.
Looking for More Lunch Recipes?
If you tried this Vegan Beet Cucumber Salad recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Beet Cucumber Salad (Vegan Friendly!)
Equipment
- 1 Cutting Board
- 1 Chefs Knife
- 1 Salad Bowl
Ingredients
For the Dressing
- 3 tablespoon White Wine Vinegar See note!
- 2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Dijon Mustard
- Pinch Salt and Black Pepper
For the Veggies
- 8 oz Cooked Red Beets, sliced into ⅛ inch rounds
- 1 Medium English Cucumber, sliced into ⅛ inch rounds see note
- ½ Small Red Onion, sliced into ⅛ inch slices
- ½ Cup Dill, chopped
- ¼ Cup Vegan Feta Cheese, optional
Instructions
- In the bottom of a large bowl, combine white wine vinegar, olive oil, Dijon mustard, salt and pepper. Whisk to make the salad dressing.3 tablespoon White Wine Vinegar, 2 tablespoon Extra Virgin Olive Oil, 1 teaspoon Dijon Mustard, Pinch Salt and Black Pepper
- Into the same bowl, add sliced beets, sliced cucumber, sliced onion and dill. Gently toss to combine. Top with vegan feta cheese and serve.8 oz Cooked Red Beets, sliced into ⅛ inch rounds, 1 Medium English Cucumber, sliced into ⅛ inch rounds, ½ Small Red Onion, sliced into ⅛ inch slices, ½ Cup Dill, chopped, ¼ Cup Vegan Feta Cheese, optional
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