Quick Cucumber Beet Salad with Lemon-Mustard Dressing
Our cucumber beet salad is all about the citrusy lemon dressing with fresh zest, garlic, and mustard, flavors inspired by my Brazilian roots. Using pre-cooked beets makes it incredibly easy to whip up, and thin-sliced cucumbers keep every bite crunchy, flavorful, and fresh.
Ingredients
- 4 pre-boiled beets about 2 cups cubed (see notes)
- 8 mini cucumbers about 3 cups sliced
- ½ red onion sliced thin
- 1 tablespoon fresh dill
Lemon-Dijon Dressing
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- ½ cup olive oil
- 2 tablespoon Dijon mustard
- 2 tablespoon honey or 1 tablespoon sugar
- 1 tbsp tablespoon fresh dill
- 1 teaspoon garlic powder
- ½ teaspoon salt
Step-By-Step ImagesScroll back for process images and recipe tips!
Instructions
- Slice the vegetables: Cut the pre-cooked beets into bite-sized cubes. Slice the mini cucumbers into thin rounds and the red onion as thin as you can. Use a sharp knife or a mandoline to get even slices.
- Make the dressing: In a small bowl or jar, whisk together the lemon juice, lemon zest, olive oil, Dijon mustard, honey, garlic powder, salt, and dill.
- Toss the salad: Add the beets, cucumbers, and red onion to a large salad bowl. Pour on the dressing and toss gently so you don’t break up the beets. If you’re prepping ahead, wait to add the dressing until just before serving to keep everything crunchy.
- Add fresh herbs and serve: Sprinkle on the dill, toss lightly again, and serve. For leftovers, store in an airtight container for up to 3 days. If making ahead, keep the dressing and herbs separate until ready to serve.
Notes
Type of Beets: I use store-bought pre-boiled beets for convenience. If you can’t find them, canned beets work too—just rinse and drain well. Raw beets are also great here if you slice or shave them thin.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, keep herbs and dressing separate until ready to serve.
This recipe is naturally dairy-free and nut-free.
Leftover Cucumbers: If you have leftover cucumbers, try making our Cucumber and Carrot Ribbon Salad or Cucumber and Sweet Peppers Salad.
Nutrition
Serving: 1servingCalories: 219kcalCarbohydrates: 14gProtein: 2gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 287mgPotassium: 266mgFiber: 2gSugar: 10gVitamin A: 84IUVitamin C: 9mgCalcium: 23mgIron: 1mgZinc: 0.3mg
Tried this recipe? I’d love to hear how it turned out in the comments !