Celebrate summer with this refreshing salad made with fresh red roasted beets, crunchy cucumbers, feta crumbles, and fragrant mint leaves. Dress it up with a lemon-dijon vinaigrette for the perfect zingy flavor. It’s a light and simple salad that’s great as a main dish and perfect for summer BBQ’s.
For those hot and heavy summer days, I lean towards light, cool and refreshing salads like my Din Tai Fung Inspired Cucumber Salad. Using my luscious home grown mint plant as inspiration, I was able to put together this amazing beet and cucumber salad with bright and fresh seasonal ingredients.
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Salad Ingredients
Fresh Beetroots - I really love the taste of roasted red beets. It does take longer to roast than most veggies, but it's worth the extra time! Roasted beets have a sweeter, concentrated flavor that’s heavenly.
Mint - Fresh mint leaves are key for this summer-y, fragrant and cool salad.
Cucumbers - I’m using English also known as Hothouse cucumbers, which have a neutral, slightly sweet flavor. They provide extra crunch which contrast with the softer beets.
Feta Crumbles - They add a nice, salty flavor.
Lemon Vinaigrette Ingredients
Use fresh lemon juice when possible.
Instructions
(1). Wash and scrub the beets clean.
(2). Cover the beets with foil.
(3). Make sure the open ends of the foil is tightly secured at the top of the beets. This will help the beet juice from leaking out and burning on the bottom of the roasting pan.
(4). Roast the beets at 400 degrees for 45 to 60 minutes (depending on how large the beets are).
(5). Meanwhile prep the remaining ingredients. Wash and cut the cucumber into quarters lengthwise then into ½ inch thick slices.
(6). Wash and dry the mint leaves and roughly chop them.
(7). When the beets are done roasting, set them aside to cool until warm enough to handle. Use paper towels to peel the skin off. They should slide off easily. If not, use a paring knife to skin it.
(8). Cut the beets into ½ inch cubes.
Make the Salad Dressing
(9). Add all the dressing ingredients to a mason jar.
(10). Shake it up vigorously for a couple seconds!
(11). Oil should be well mixed into the other ingredients and look thick and uniformly combined.
Alternatively, you can add all the ingredients minus the oil to a bowl. Then slowly drizzle the olive in while using a fork to whisk and combine the olive oil.
When you’re ready to serve, toss the salad ingredients together and dress with the vinaigrette!
Pro Tips
- If you prefer to steam or boil the beets, cut them in half and cook for 20-40 minutes (depending on the size).
- Wear gloves and an apron to prevent beet stains on your hands and clothes!
- Use paper towels over the cutting board for easy clean up and to prevent red stains.
- To check the doneness of the beets, use a small pointed knife to poke through the middle. If the knife easily slides in, then the beets are done. If there is some push, then roast beets for an additional 10 to 15 minutes.
- To store the leftover dressing, beets and cucumbers, keep them separately in an airtight container for up to 3 days in the fridge.
- Red beets will bleed into the cucumber and cheese, if you would prefer a nice salad presentation at a BBQ or gathering, keep the dressing separate and toss it in the salad just right before serving.
FAQs
Do you peel beets before cooking?
No, when you roast the beets properly, they should easily peel off by rubbing them with a paper towel.
How do you tell if the beet is cooked?
Use a small knife or fork to pierce through the middle of the beet. If it goes through smoothly it is done, if there is some push back, cook for additional 15 minutes until tender.
What cheese goes well with beets?
Besides the most popular feta and goat cheese, gorgonzola and blue cheese are also good options.
More Refreshing Salad Recipes
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Summer Fresh Red Beet and Cucumber Salad
Equipment
- oven
Ingredients
- 2 medium sized beets
- 1 English cucumber
- ¼ cup feta crumbles
- ¼ cup fresh mint leaves
Lemon Dijon Vinaigrette
- 3 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 teaspoon honey
- ½ teaspoon dijon mustard
- ½ teaspoon kosher salt
- ground pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Trim the ends of the beets, wash and scrub clean.
- Wrap the beets with foil, make sure the open ends of the foil is tightly secured at the top of the beets. Place them on a roasting pan and place it on the middle rack of the oven. Roast for 45 to 60 minutes, or until fork tender. (See notes below on how to check doneness).
- Meanwhile prep the other ingredients. Wash and dry mint leaves and roughly chop them.
- Wash cucumber and cut into quarters lengthwise. Then cut into ½ inch thick slices.
- Make the salad dressing. Add all dressing ingredients to a mason jar, and secure with a lid. Shake vigorously until ingredients combine together, about a couple seconds.
- Once beets are done cooking, allow it to cool enough to handle. Use paper towels to slide the skin off. Cut beets into ½ inch cubes.
- When ready to serve, add beets, cucumbers, mint and feta crumbles to a serving bowl. Dress with lemon vinaigrette and mix well.
Notes
- If you prefer to steam or boil the beets, cut them in half and cook for 20 to 40 minutes (depending on the size).
- Make sure the open ends of the foil is tightly secured at the top of the beets. This will help the beet juice from leaking out and burning on the bottom of the roasting pan.
- Wear gloves and an apron to prevent beet stains on your hands and clothes!
- Use paper towels over the cutting board for easy clean up and to prevent red stains.
- To check the doneness of the beets, use a small pointed knife to poke through the middle. If the knife easily slides in, then the beets are done. If there is some push, then roast beets for an additional 10 to 15 minutes.
- Red beets will bleed into the cucumber and cheese, if you would prefer a nice salad presentation at a BBQ or gathering, keep the dressing separate and toss it in the salad just right before serving.
- Another way to emulsify the vinaigrette is to add all the ingredients minus the oil to a bowl. Slowly drizzle the olive in while using a fork to whisk and combine the olive oil in.
- To store the leftover dressing, beets and cucumbers, keep them separately in an airtight container for up to 3 days in the fridge.
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