Fresh & Easy Vegan Cucumber Beet Salad

ByHannah Peterson

Fresh & Easy Vegan Cucumber Beet Salad 🌱🥒

If you’re looking for a light, refreshing, and nutrient-packed dish, this Vegan Cucumber Beet Salad is the perfect choice. Made with crisp cucumbers, tender roasted beets, and fresh herbs tossed in a simple lemon dressing, this plant-based salad is vibrant, healthy, and incredibly easy to prepare.

Whether you’re serving it as a summer side dish, adding it to a grain bowl, or enjoying it as a light lunch, this easy vegan salad delivers fresh flavor in every bite.

Ingredients

  • 2 medium beets, roasted and sliced
  • 2 large cucumbers, sliced
  • 2 tbsp fresh basil, chopped
  • 1 tsp fresh thyme (optional)
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • Salt and black pepper to taste

Optional add-ins:

  • Red onion slices
  • Toasted walnuts
  • Vegan feta
  • Balsamic glaze

How to Make Vegan Cucumber Beet Salad

1. Roast the Beets

Wrap beets in foil and roast at 400°F (200°C) for 40–45 minutes until fork-tender. Let cool, peel, and slice.

2. Slice the Cucumbers

Cut cucumbers into even rounds for a fresh, crisp texture.

3. Combine

In a large bowl, gently toss beets, cucumbers, and fresh herbs.

4. Dress

Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss lightly.

5. Chill (Optional)

Refrigerate for 15–20 minutes to enhance flavor before serving.

Health Benefits of This Vegan Salad

Beets are rich in antioxidants and support heart health.
Cucumbers are hydrating and low in calories.
Fresh herbs add anti-inflammatory properties.

This salad is high in fiber, naturally detoxifying, and perfect for clean eating.

Serving Suggestions

  • Serve with grilled tofu or tempeh
  • Add to a quinoa or farro bowl
  • Pair with hummus and warm pita
  • Bring to potlucks and BBQs
  • Enjoy as a light vegan lunch

Storage Tips

Store in an airtight container in the refrigerator for up to 3 days.
For best freshness, keep dressing separate if meal prepping.

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