Fresh & Easy Vegan Cucumber Beet Salad
Fresh & Easy Vegan Cucumber Beet Salad
Paper-thin roasted beets and crisp cucumber with basil, thyme and a light lemon-olive oil dressing — fully vegan, no-cook assembly, 15 minutes
This cucumber beet salad is proof that two vegetables can be a showstopper. Jewel-toned beets and cool cucumber, sliced paper-thin and tossed in lemon, olive oil and fresh herbs.
Fifteen minutes of slicing, then a short rest so the thin beets drink up the dressing. Serve it chilled or at room temperature — it never lasts long.
Why you'll love this cucumber beet salad
- Stunning jewel tones with almost zero effort
- 15 minutes of slicing — no cooking if you use pre-cooked beets
- Paper-thin slices that drink up the dressing in minutes
- Fresh basil and thyme against earthy-sweet beets
- Light lemon-olive oil dressing — never heavy
- Naturally gluten-free, nut-free, and endlessly elegant
Health notes
- Beets: Nitrates, folate and betalains — the pigment is the nutrition.
- Cucumber: Hydrating and cooling — the perfect contrast to earthy beets.
- Olive oil: Healthy fats that help absorb the beets' fat-soluble nutrients.
- Lemon: Vitamin C plus the acid that brightens everything.
- Fresh herbs: Basil and thyme bring anti-inflammatory aromatics with almost no calories.
Key element — slice thin, salt early
Paper-thin is non-negotiable. Thin beets absorb the dressing in minutes instead of hours — and a 15-minute salted rest turns two simple vegetables into a proper, seasoned salad.
Ingredients
Salad
- 4 medium cooked beets (about 1 lb), peeled
- 1 large English cucumber
- ¼ cup fresh basil leaves, torn
- 1 Tbsp fresh thyme leaves
Lemon-olive oil dressing
- ¼ cup extra-virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 tsp maple syrup
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Swaps
- Raw beets: Slice them paper-thin and marinate 30 minutes instead of 15 — they stay extra crunchy.
- Vegan feta: Crumble over the top for a salty, creamy contrast.
- Orange + walnuts: Add orange segments and toasted walnuts for a winter dinner-party version.
- Dill: Swap the basil for fresh dill — classic beet pairing.
Instructions
| 1 | Prep the beets. If roasting from raw, wrap beets in foil and roast at 400°F for 45–50 minutes until tender; cool and peel. Or use pre-cooked beets and skip straight to slicing. |
| 2 | Slice paper-thin. Using a mandoline (with the guard!), slice the beets and cucumber as thin as you can — about ⅛ inch. Thin is what makes this salad work. |
| 3 | Whisk the dressing. In a small bowl, whisk the olive oil, lemon juice, red wine vinegar, maple syrup, salt and pepper until lightly emulsified. |
| 4 | Arrange. Layer the beet and cucumber slices on a wide platter or in a shallow bowl, alternating colors so the jewel tones show. |
| 5 | Dress and herb. Drizzle over the dressing and scatter the basil and thyme. Toss very gently — or leave it artfully layered. |
| 6 | Rest and serve. Let it rest 15 minutes at room temperature so the thin beets absorb the dressing. Taste for salt, crack over more pepper, and serve. |
Pro tips
- Wear gloves when slicing beets — the color stains everything it touches.
- A mandoline is worth it here; knife slices are never quite thin enough.
- Pre-cooked vacuum-packed beets make this a true 15-minute salad.
- Don't overdress — the thin slices need less than you think.
- Serve the same day; cucumber releases water and the beets bleed overnight.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 110 |
| Protein | 2g |
| Net carbohydrates | 12g |
| Total carbohydrates | 15g |
| Fiber | 3g |
| Total fat | 7g |
| Sodium | 180mg |
Estimates based on cooked beets, English cucumber, olive oil and fresh herbs. Exact macros vary with portions.
Variations
With vegan feta
Crumble vegan feta over the top — salty creaminess against the sweet beets.
Orange & walnut
Add orange segments and toasted walnuts — the dinner-party upgrade.
Balsamic
Swap the lemon dressing for balsamic vinegar + olive oil — deeper, sweeter, moodier.
Dill classic
Replace basil and thyme with a big handful of fresh dill — the old-school beet pairing.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 2 days | Cucumber softens and beets bleed — best on day one |
| Freezer | Not recommended | Both vegetables go watery when thawed |
| Make ahead | Morning-of | Slice and dress up to 4 hours ahead; add herbs at serving time |
FAQ
Test your knowledge
5 quick questions about this cucumber beet salad
1. Protein per serving?
2. Net carbs per serving?
3. How long does the whole recipe take?
4. What's the key to this salad's flavor?
5. What's in the dressing?
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