Isn’t it funny how some recipes become instant family favorites? For us, that recipe is the Crisp Cucumber and Beetroot Salad. The whole story started on a particularly sweltering summer day when my sister decided to host the annual family get-together. As we sat under the shade of our old oak tree, she unveiled this vibrant salad. The way the pickled beets and crisp cucumbers glistened in the afternoon sun was an invitation in itself. The first bite? Pure delight. Suddenly, everyone wanted the recipe!
Now, I prepare this salad whenever I need a quick, refreshing dish, something to liven up our dinner table when I’m short on time. It’s more than just a salad in our household; it’s a slice of those cherished moments spent laughing with family and catching up on news. It’s also a real hit at BBQs, potlucks, or any gathering where fresh and colorful salads steal the spotlight.
Feta cheese and a hint of fresh dill take this salad from great to wow! And the easy lemon dressing? It’s a winner. The zesty lemon pairs so perfectly with the sweetness of honey and the sharpness of mustard. These flavors marry together so harmoniously; I think that’s what keeps people coming back for seconds.
I encourage you to give this recipe a try. You might find it creeping into your regular meal rotation, much like it has ours. Let us know how it goes or any little twist you might add. After all, every family needs that one dish that brings everyone to the table—this salad could very well be yours!
How to Make Crisp Cucumber And Beetroot Salad
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Ingredients:
- 2 cups pickled beets
- 1 medium cucumber
- 4 oz feta cheese
- 1/4 cup fresh dill
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- Salt and pepper to taste
Directions:
- Cut the pickled beets and cucumber into bite-sized chunks and place them in a large mixing bowl.
- Add crumbled feta cheese and finely chopped dill into the bowl with the vegetables.
- In a separate small bowl, combine olive oil, lemon juice, honey, and Dijon mustard. Whisk them together until they blend smoothly.
- Splash the prepared dressing over the salad ingredients and gently mix until all elements are coated.
- Chill the salad in the refrigerator for around 30 minutes to meld the flavors perfectly together before serving.
Don’t Have Dijon Mustard? Here’s What to Use Instead
If you’re out of Dijon mustard, try using whole grain or spicy yellow mustard for a similar tang. Alternatively, a touch of horseradish offers a sharp flavor, or you could experiment with a splash of apple cider vinegar for a different bite altogether.
Best Ways to Store Leftover Crisp Cucumber And Beetroot Salad
Place any leftover salad in an airtight container and store it in the refrigerator. It will stay fresh for up to two days. Before serving again, give it a quick stir to redistribute the dressing, enhancing the flavors once more for subsequent enjoyment.
Perfect Pairings for Crisp Cucumber And Beetroot Salad
Pair this refreshing salad with grilled chicken or salmon for a delightful meal. It also complements a variety of sandwiches or wraps. Serve it alongside a chilled glass of white wine like Sauvignon Blanc, enhancing the salad’s crisp and refreshing taste.
Top Techniques for Cooking Crisp Cucumber And Beetroot Salad
To achieve maximum flavor, ensure your pickled beets are well-drained. Opt for English cucumbers for extra crunch, and let the salad sit for at least 30 minutes in the fridge to develop the flavors. A sharp knife ensures more precise chopping, helping maintain a visually appealing presentation.
Using What’s in Season for Crisp Cucumber And Beetroot Salad
During springtime, add radishes for an extra peppery bite; in winter, consider topping with pomegranate seeds for a burst of color and sweetness. Summer is the perfect time to add fresh garden tomatoes, boosting the salad’s freshness and enhancing its juicy flavor profile.
FAQs:
Can I make this salad a day ahead?
Yes, you can prepare the salad a day in advance. Prepare all the components and store them separately from the dressing. Mix everything together with the dressing right before serving to retain the crispness of the cucumber and freshness of the dill.
Is it possible to use fresh beets instead of pickled?
Absolutely! If using fresh beets, cook them until tender, let them cool, and then slice. You might want to add a splash of vinegar to the dressing for that pickled taste, as fresh beets lack the tanginess of pickled ones.
What type of cucumber is best for this salad?
For this salad, English cucumbers are a great option because they are seedless and have a thinner skin, allowing for a more seamless integration of textures and flavors without the need to peel them, unless desired.
How can I make this recipe vegan?
To make this salad vegan, simply substitute the feta cheese with vegan feta or omit it altogether, and ensure the honey in the dressing is replaced with maple syrup or agave nectar, maintaining the same sweet balance in the dressing.
Can I serve this salad at room temperature?
While chilling helps enhance the flavors, this salad can certainly be served at room temperature. Just ensure that it doesn’t sit out for too long, especially on warm days, to maintain its freshness and prevent any spoilage.
How do I keep the cucumbers from getting soggy?
To prevent sogginess, you can de-seed the cucumber before adding it to the salad, as seeds hold a lot of water. Additionally, adding the dressing just before serving keeps the crispness intact for an extended period.

Crisp Cucumber and Beetroot Salad
Ingredients
Salad Ingredients:
- 2 cups pickled beets
- 1 medium cucumber
- 4 oz feta cheese
- 1/4 cup fresh dill
Dressing Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- to taste salt
- to taste pepper
Instructions
For Salad:
- In a large bowl, combine the pickled beets, sliced cucumber, crumbled feta cheese, and chopped fresh dill, tossing gently until well mixed.
For Dressing:
- In a separate small bowl, whisk together the olive oil, fresh lemon juice, honey, dijon mustard, along with a pinch of salt and pepper for seasoning.
- Pour the dressing over the beet and cucumber mixture, tossing carefully to ensure everything is evenly coated.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.