This healthy salad is loaded with crunchy cucumbers, cooked beets, fresh mozzarella cheese and tossed in a light dressing made with fresh lemon juice and extra-virgin olive oil. With just a few simple ingredients you can make the perfect Mediterranean diet recipe.
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Table of contents
Why This Beet And Cucumber Salad Is The Best!
I love cooked beets because of their earthy flavor and gorgeous color. When properly cooked they have a soft texture that is perfect to add to a salad.
Fresh cucumber has a nice crunch and pairs well with beets in this delicious lettuce-free salad. The lemon vinaigrette adds a nice bright flavor to this perfect side dish.
beets- you can roast beets like I did in this beet salad recipe or you can buy beets that are already cooked in the refrigerated area of the produce section. These are free from preservatives so they have a very fresh flavor unlike pickled beets that are canned or jarred with salt and vinegar.
cucumbers- I prefer English cucumbers because they have a tender peel and less seeds than other varieties. You can peel the cucumber with a vegetable peeler, however most of the nutrients of the cucumber is found in the skin.
Start by whisking the dressing ingredients in a small bowl. I love zesting a little bit of the lemon to add to the dressing before squeezing the lemon for the juice. It just makes it a little easier. Plus the lemon zest adds an extra lemony flavor.
Next slice the beets and the cucumbers into bite sized pieces. Be careful with the beets because they will stain things (like clothes) very easily! You may want to wear gloves so they do not stain your hands too.
Add all of the chopped vegetables and cheese to a large mixing bowl. Pour the dressing over the salad and toss to coat.
Substitutions And Additions
tarragon- I love fresh tarragon because it has a slight licorice flavor. Mint leaves or fresh dill would also work well in this salad recipe.
mozzarella cheese- fresh mozzarella cheese is great in salads. The salty flavors of feta cheese or earthy goat cheese would also work really well.
red onion- is also a great addition to this simple salad.
apple cider vinegar- I like apple cider vinegar because it is milder than balsamic vinegar. You could also use red wine vinegar that has a mild flavor as well.
Looking For Other Salad Recipes? Try These!
This salad is the freshest when served right away. If you do have leftovers, keep them in an airtight container for 1-2 days.
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Beet and Cucumber Salad
- 1 teaspoon lemon zest
- 2 tablespoons fresh squeezed lemon juice
- 1.5 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Beet and Cucumber Salad
- 1 English cucumber, chopped
- 8.8 ounces beets, sliced
- 3 ounces fresh mozzarella
- 2 teaspoons fresh tarragon, chopped
- Zest the lemon first and add a teaspoon of zest, lemon juice, olive oil, apple cider vinegar, salt and pepper to a bowl. Use a whisk to combine the dressing ingredients.
- Slice the cucumber and beets and add to a large bowl. Slice the mozzarella cheese into bite sized pieces and add to the bowl.
- Drizzle with the lemon dressing and sprinkle with fresh chopped tarragon. Stir to combine and cover the salad with dressing. Serve chilled or at room temperature.