Fresh, vibrant, and bursting with earthy-sweet flavors, this cucumber and beet salad with balsamic vinaigrette is a salad that feels as good to eat as it looks. Whether you're after a healthy side dish, don't know how to use the beetroot and cucumber you've got in the fridge or simply looking for something beautiful to add to your table, this simple salad does it all. It's naturally gluten-free, vegan, and full of nutrients that support heart and digestive health!
I love a good salad with all the veggies. This one is the kind of dish I love making when I want something quick but impressive. The balsamic vinaigrette gives just the right amount of tangy depth, while the maple syrup and wholegrain mustard round out the flavor beautifully. You can keep it simple or make it fancy with a sprinkle of walnuts and herbs. Either way, it's delicious served chilled and even better the next day!
What You'll Need
This salad uses humble ingredients that come together in a surprisingly elegant way. Here's what goes into it:
Cucumbers: Crisp and refreshing, cucumbers provide the perfect cooling contrast to the sweetness of the beets. English or Persian cucumbers work best for their thin skins and fewer seeds.
Cooked Beets: You can use store-bought cooked beets (vacuum-packed or roasted), or roast your own for a deeper flavor.
Olive Oil: Acts as the base of our vinaigrette, adding richness and helping to carry the flavor across the salad.
Balsamic Vinegar: The star of the dressing, balsamic gives the salad its signature tangy-sweet depth.
Maple Syrup: A touch of maple enhances the natural sweetness of the beets and balances the acidity in the dressing.
Wholegrain Mustard: Adds a bit of texture and a gentle sharpness to the vinaigrette.
Red Onion: This adds bite and a pop of color. When sliced thin, it softens into the salad beautifully without overpowering the other flavors.
Salt: Just enough to round out all the flavors.
Walnuts: Optional, but highly recommended for a nice crunch and contrast!
How to Make Cucumber Beet Salad with Balsamic Vinaigrette - Step by Step
Prepare the Vegetables
Peel and thinly slice a small red onion. You can soak the slices in cold water for 5-10 minutes to mellow the bite, then drain and pat dry.
Wash and dry your cucumbers. Peel some of it like shown.
Slice them thinly into half-moons. If you're using larger cucumbers with lots of seeds, scoop them out to prevent the salad from getting watery.
If you have time, salt them and let them sit in a colander for 20/30 minutes to draw some of the moisture out. Pat them dry with kitchen paper or squeeze them gently. Then rinse.
Take your cooked beets and slice them into thin half wedges.
Make the Balsamic Vinaigrette
In a small bowl, whisk together balsamic vinegar, mustard and a pinch of salt. Then add olive oil and maple syrup and mix to combine. Taste and adjust the seasoning as needed. You can also blend the dressing if you prefer a smoother texture.
Assemble the Salad
Place the cucumbers, beets, and red onion slices into a large bowl or serving platter. Drizzle the vinaigrette evenly over the salad and toss gently to coat everything. The beetroot will stain the cucumbers, that's normal.
Top with chopped walnuts right before serving. If you'd like, you can also add some chopped fresh herbs like parsley, basil, or mint for a little extra color and freshness.
Chill and Serve
Let the salad chill for 10 minutes or so before serving to allow the flavors to meld. Serve cold or at room temperature.
Why You'll Love This Salad
This cucumber beet salad with balsamic vinaigrette is more than just pretty-it's packed with flavor and goodness. The sweetness of the beets and maple, the crunch from cucumbers and walnuts, the zip from red onions, and the zing from the balsamic all balance each other beautifully. Plus, it's:
Make-ahead friendly - even better after a few hours in the fridge.
Naturally gluten-free and vegan - no substitutions necessary.
Versatile - add cheese, seeds, or even lentils to bulk it up.
Looking for more beet recipes? Try this refreshing beetroot gazpacho
Storage Instructions
This salad stores beautifully in the fridge. Keep it in an airtight container for up to 3 days. The cucumbers may soften slightly over time, but the flavor remains excellent. It might release some water but it doesn't change the flavour. Add fresh walnuts, herbs, or extra red onion just before serving to maintain texture and color.
FAQs
What are the best cucumbers for this salad?
English or Persian cucumbers are best because they have thin skins and a tender bite.
Can I make this salad ahead of time?
Yes! In fact, this salad gets better as it sits. Make sure to salt the cucumbers and let them sit for about 30 minutes to try and remove as much moisture so they don't release too much water. You can prepare it a few hours ahead or even the day before. Just keep the walnuts separate until serving so they stay crunchy.
What can I use instead of walnuts?
Try toasted almonds, pecans, sunflower seeds, or even pumpkin seeds. They all add crunch and nutty flavor.
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Cucumber And Beet Salad with Balsamic Vinaigrette
Ingredients
- 2 Medium cucumbers about 320g or 11.5 oz
- 3 Medium cooked beets about 350g 13.5 oz
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1.5 teaspoon maple syrup
- Salt to taste
- 1 teaspoon wholegrain mustard
- a handful of walnuts
Instructions
Prepare the vegetables
- Wash and dry your cucumbers. Slice them thinly into half-moons, depending on your preference. If you're using larger cucumbers with lots of seeds, scoop them out to prevent the salad from getting watery. If you have time, salt them and let them sit in a colander for 20/30 minutes to draw some of the moisture out. Pat them dry with kitchen paper or squeeze them gently. Then rinse.
- Take your cooked beets and slice them into thin wedges.
- Peel and thinly slice a small red onion. You can soak the slices in cold water for 5-10 minutes to mellow the bite, then drain and pat dry.
Make the Balsamic Vinaigrette
- In a small bowl, whisk together balsamic vinegar, mustard and a pinch of salt. Then add olive oil and maple syrup and mix to combine. Taste and adjust the seasoning as needed. You can also blend the dressing if you prefer a smoother texture.
Assemble the Salad
- Place the cucumbers, beets, and red onion slices into a large bowl or serving platter. Drizzle the vinaigrette evenly over the salad and toss gently to coat everything without breaking the beets.
- Top with chopped walnuts right before serving. If you'd like, you can also add some chopped fresh herbs like parsley, basil, or mint for a little extra color and freshness.
Chill and Serve
- Let the salad chill for 10-15 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
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