Cucumber and Beet Salad with Lemon-Dill Dressing

This raw cucumber beetroot salad is creamy, crunchy and incredibly refreshing. Made with fresh mint and a lemony Greek yoghurt dressing, it’s a simple, light side that pairs well with many meals.

This salad combines thinly sliced raw beetroot and cucumbers with lots of mint, tossed in a bright lemon-yoghurt dressing. Thin slicing helps the vegetables absorb the dressing and tenderise; a food processor, mandoline, or a sharp knife works well. You can also grate the vegetables if you prefer a different texture.

It’s a versatile accompaniment — excellent with baked or hot-smoked salmon, grilled chicken, steak or crispy tofu. Because raw beetroot holds its texture, this salad remains crisp and travels well, making it a great option for barbecues and picnics.

Ingredients you’ll need:

All you need to make this cucumber beetroot salad are simple, fresh ingredients:

• Cucumbers: about 3 Lebanese or Persian cucumbers, thinly sliced.
• Beetroot: 3 medium raw beets, peeled and thinly sliced.
• Fresh mint: 2 cups loosely packed mint leaves, chopped.
• Greek yoghurt: good quality plain Greek yoghurt for the dressing.
• Lemon juice: to brighten the dressing.
• Maple syrup or honey: a touch of sweetness to balance the lemon.
• Garlic: 1–2 cloves, minced (or a pinch garlic powder).
• Extra virgin olive oil, salt and pepper.

How to make cucumber beetroot salad:

Salad: In a large bowl, combine the thinly sliced cucumbers, beetroot and chopped mint.

Lemon yoghurt dressing: Whisk together ¾ cup plain Greek yoghurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, 2 teaspoons maple syrup or honey, the minced garlic, ½ teaspoon salt and ¼ teaspoon black pepper until smooth and creamy.

Combine: Pour the dressing over the vegetables and gently toss until everything is evenly coated. Massaging the slices by hand for a minute or two helps soften the beetroot and cucumber and lets the flavours meld.

Serve: Let the salad sit for at least 30 minutes before serving, or refrigerate for a few hours for a more tender texture. Serve chilled or at room temperature.

Ingredient swaps + tips

• Swap Greek yoghurt for a plain plant-based yogurt or sour cream for a richer taste.
• Grate the beetroots if you want a quicker method and finer texture.
• Substitute lime juice or red wine vinegar for lemon if you prefer a different tang.
• Try a creamy tahini dressing instead of the yoghurt for a nutty variation.

How to thinly slice beetroot and cucumbers

The fastest method is using the thin-slice attachment on a food processor. A mandoline or a sharp knife also works well. A vegetable peeler can create very thin ribbons if you prefer that texture.

What to serve this salad with:

This crunchy, refreshing salad complements many proteins. Good pairings include:

• Hot smoked or baked salmon
• Grilled steak
• Crispy tofu
• Grilled or pan-fried chicken

How to store

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best after a few hours when the dressing has marinated the vegetables. Over time the cucumber may release some water, but the beetroot maintains texture and becomes tender rather than soggy.

Other salads to make:

White Bean Kale Salad with Avocado Dressing

Kale & Apple Slaw with Yogurt Dressing

Rocket & Pear Quinoa Salad

If you try this cucumber beetroot salad recipe or have a question, feel free to leave a comment and let me know how it turns out or what variations you tried.

Cucumber Beetroot Salad

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• Author: Caitlin Rule
• Total Time: 10 minutes
• Yield: Serves 6