Cucumber Beet Salad with Creamy Garlic Dill Dressing

This refreshing cucumber beetroot salad pairs earthy beets with crunchy cucumbers and is then tossed with a creamy vegan garlic dill dressing. The result is a unique explosion of flavor and variety of textures that can be served either chilled or at room temperature for an easy vegetable side dish!

Cucumber beet salad in two white bowls next to a homemade garlic dill dressing with a white background.

For me, the summer months are all about seasonal salads. Quinoa salad, pasta salad and potato salad are all great, but hand me fresh vegetables and you've just made my day! My current obsession: this beet cucumber salad.

The cooked beets are smooth and tender and the fresh cucumber provides a refreshingly light crunch. Together, these two veggies are the perfect complements to each other.

This delicious lettuce-free salad comes together with fresh dill and a creamy homemade dressing to truly let the fresh beets and cucumbers shine.

The dressing is based off my dairy-free tzatziki sauce, but I omitted the cucumber since the salad already has cucumber in it. When poured overtop, the cucumber gives the tzatziki vibes. It's so good!

Beet cucumber salad in a white bowl with a silver spoon and a white background.

Why You'll Love this Cucumber Beet Salad

Easy
Simple ingredients
Flavorful and refreshing
Smooth and creamy garlic dill dressing
Variety of textures
Nutritious
Vegan and gluten-free

Ingredients

The salad itself consists of just beets, cucumber and fresh herbs, which really puts the spotlight on these fresh veggies. See the recipe card at the bottom of the post for quantities and full instructions.

The Salad

Beet cucumber salad ingredients in separate bowls with a white marble background.

Cooked beets - skin removed and cut into small cubes. I explain how to cook beets below if using raw beets.
English cucumber - skin removed and cut into cubes to match the size of the beets
Fresh herbs - fresh dill (large stems removed) and chives

The Dressing

Garlic dill dressing ingredients in separate bowls with a white marble background.

Raw unsalted cashews - soaked in advance
Water - used to thin the dressing as needed
Fresh lemon juice
Fresh garlic
Distilled white vinegar - adds a bit of tang
Salt and ground black pepper
Fresh dill

How to Make this Beet Cucumber Salad

1. Prepare the dressing. Place cashews, water, lemon juice, garlic cloves, vinegar, salt and pepper in a blender and blend on the highest speed for 45 seconds. Scrape the sides down with a mini spatula and blend again for 15 seconds. Add more water to thin if needed. Pulse in the dill afterwards (blending the dill initially would turn the dressing green).

Garlic dill dressing ingredients in a blender prior to blending with a white marble background.

Garlic dill dressing in a blender before pulsing in the dill with a white marble background.

2. Toss the beets with the dressing. Add the cooked beets and homemade dressing to a large mixing bowl. Stir well to combine.

Cooked beets and homemade garlic dill dressing in a glass bowl with a white marble background.

Cooked beets mixed with homemade garlic dill dressing in a glass mixing bowl with a white marble background.

3. Add the chopped cucumber to the salad. Mix the cucumbers in gently in order to keep them green, or toss completely to coat with the dressing (where they will look pink like the beets).

Fresh cucumber in a glass bowl with cooked beets and garlic dill dressing.

Fresh cucumber gently tossed with cooked beets and homemade garlic dill dressing in a glass mixing bowl with a white marble background.

4. Season to taste with salt and pepper.

5. Garnish and serve. Transfer salad to a serving bowl and garnish with fresh dill and chives. Serve chilled or at room temperature.

Beet cucumber salad in a glass bowl garnished with fresh dill with a white marble background.

Recipe Tips

Prepare the dressing in advance, if possible. This is not necessary, but definitely encouraged for best results! This simple dressing will be slightly warm immediately after blending and will also have a thinner consistency. Refrigerating it for a couple hours will allow it to thicken and also ensure it will be cooled.

Use pre-cooked beets to save time. Cooking beets is easy but does take some time (see below for instructions). By cooking them in advance, you can throw the salad together in no time. You can also use pre-cooked beets from the grocery store.

How to Cook Beets

I typically cook beets for this salad in the Instant Pot because it takes the least amount of time. I would not roast beets for this recipe because the olive oil, salt and pepper would definitely change the flavor profile.

Steaming on the Stovetop (30-40 Minutes)

To steam beets, scrub off any debris and place in a steamer basket above 2 inches of water. Set the burner to high heat to bring to a boil and then cover. Turn the burner down to medium and steam for 30-40 minutes, depending on their size (larger beets take longer). Allow the beets to cool before handling. From here you can easily peel the skin off.

Using the Instant Pot (18 Minutes)

To cook in the Instant Pot, remove the leafy greens but leave the skin when adding to the steamer basket. Add 2 cups of water and cook on manual high pressure for 18 minutes (on sealed, not venting). Manual release and allow the beets to cool before handling. The skin will peel right off!

Serving Suggestions

This healthy salad is a delicious side dish to enjoy with any meal. I love it served alongside a grilled quinoa black bean burger, sheet pan tacos and vegan summer rolls.

Sometimes I'll even serve myself an extra helping to enjoy for lunch as a full meal on its own!

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. I recommend storing the dressing separately in a mason jar to maintain the textures of the beets and cucumbers.

Variations

This recipe is all about highlighting the flavors and textures of cucumbers and beets, but there is no harm in adding more based on what you're craving! Try any of the following:

Vegan feta cheese
Fresh mint leaves
Sliced red onion
Hemp seeds, sunflower seeds and/or pumpkin seeds

Cucumber beet salad in a large glass bowl with a white marble background.

How to Select and Store Beets

Beets are available year-round. You can use red or golden beets in this recipe. Choose beets that are round, firm and smooth with non-wilted leaves. For red beets you want to look for a deep red color on the exterior. Smaller beets are generally more tender.

Beets last a long time when stored properly. To store beets, first remove the beet leaves and leave one inch of the stem intact. You can save the beet leaves and use them raw or cooked. Store the actual beet root in a bag in the refrigerator for up to three weeks. Scrub and wash well before using the beets in any recipe.

Health Benefits of this Salad

Beets have an earthy flavor and are naturally sweet. They are an excellent source of folate and also contain fiber, manganese, copper, potassium, magnesium, vitamin C, vitamin B6 and iron (source).

Cucumbers are low in calories yet add a refreshing crunch given their high water content. They are also high in vitamin C and dietary fiber which helps with digestion.

Cucumber beet salad in a glass bowl next to a white checkered cloth with a white marble background.

Got More Beets?

Try any of these recipes to take advantage of your fresh and sweet beets!

Salad: This roasted beet and kale salad is served with a delicious lemon tahini garlic dressing. Or try this pear and roasted beet arugula salad served with hazelnuts!

Smoothie: This beets & greens detox smoothie and beet pitaya smoothie are an easy and delicious way to cleanse your system.

Juice: Way better than plain beet juice, this ABC juice recipe (apples, beets and carrots) is so refreshing!

Hummus: Add sweet flavor with this easy recipe for beet hummus.

Pasta: This smooth and savory beet pasta sauce boasts a vibrant pink color!

More Simple Salad Recipes for Summer

Easy Southwest Jicama Black Bean Slaw
Easy Plumcot Stone Fruit Salad
Vegan Mediterranean Quinoa Salad
Creamy Vegan Cucumber Salad (with dill and red onion)
Vegan Summer Macaroni Pasta Salad

Two spoons scooping beet cucumber salad out of a large glass bowl.

I hope you try and love this delicious side salad! Please comment below if you make it or tag me @eatingbyelaine so I can see your beautiful summertime dishes!