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    Home » Recipes » Quick Vegan Salads

    Beet Cucumber Salad (Vegan Friendly!)

    Published: Jan 5, 2024 · Modified: Jan 12, 2025 by Megan Calipari · This post may contain affiliate links · Leave a Comment

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    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!

    Beet Cucumber Salad in a white bowl topped with vegan feta.

    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!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Variations and Substitutions
    • Step-by-Step Instructions
    • Recipe FAQs
    • Expert Tips and Tricks
    • Looking for More Lunch Recipes?
    • 📖 Recipe
    • 💬 Comments

    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

    Overhead photo of ingredients to make this Beet Cucumber Salad.

    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

    Salad dressing ingredients at the bottom of a bowl.

    Step 1. Combine the olive oil, white wine vinegar, dijon mustard and a pinch of salt and pepper in a bowl. Whisk to combine.

    Sliced cucumber and sliced red onion added into the bowl with the salad dressing.

    Step 2. Add the sliced cucumber and red onion.

    Sliced beets and chopped dill added into the white bowl with the cucumber and red onion.

    Step 3. Then add the sliced beetroot and dill.

    Beet cucumber salad all tossed together in a white bowl.

    Step 4. Toss everything until its well coated and serve with vegan feta!

    Recipe FAQs

    How should I store this Vegan Beet Cucumber Salad?

    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.

    Do I need to peel and see the cucumber?

    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.

    Close up of beetroot cucumber salad topped with vegan feta in a white bowl.

    Looking for More Lunch Recipes?

    • Vegan Chickpea Tuna Salad Sandwich on a small plate.
      Vegan Chickpea Tuna Salad
    • A vegan seitan gyro on a plate.
      Vegan Seitan Gyros
    • Vegan Buffalo chicken wrap cut in half on a white plate
      Vegan Buffalo Chicken Wrap with Herbed Tahini Ranch
    • finished vegan gluten-free air fryer taquitos on a plate
      Homemade Vegan Black Bean Taquitos (Gluten-Free!)

    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 in a bowl with a gold spoon.

    Beet Cucumber Salad (Vegan Friendly!)

    Megan Calipari
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Appetizer, Salad, Side Dish
    Cuisine American
    Servings 4 Servings
    Calories 138 kcal

    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

    Notes

    If you don't have white wine vinegar, substitute champagne vinegar or apple cider vinegar.
    Be sure to use English cucumber for this recipe. If you can't fine one, use a regular cucumber, but peel and seed it.
    To Store: Store in an airtight container in the refrigerator for up to 3 days.

    Nutrition

    Serving: 1ServingCalories: 138kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 65mgPotassium: 364mgFiber: 2gSugar: 6gVitamin A: 552IUVitamin C: 11mgCalcium: 38mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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