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A close-up top-down shot of a shallow white ceramic bowl filled with thinly sliced cucumbers and matte roasted beetroot cubes. (Cucumber Beetroot Salad)

Cucumber Beetroot Salad with a Translucent Green Herb Vinaigrette

A visually stunning Cucumber Beetroot Salad featuring crisp cucumber rounds, earthy roasted beet cubes, and a vibrant herb dressing. Perfect for hosting, this salad balances refreshing textures with sophisticated, earthy flavors.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Salad, Side Dish
Cuisine: Modern American, Vegetarian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large English Cucumbers Thinly sliced into rounds
  • 3 medium Beetroots Roasted and cubed
  • 1/4 cup (60ml) Extra Virgin Olive Oil High quality
  • 2 tbsp (30ml) Lemon Juice Freshly squeezed
  • 2 tbsp (10g) Fresh Dill Finely chopped
  • 2 tbsp (10g) Flat-leaf Parsley Finely chopped
  • 1 tsp (5g) Coarse Sea Salt For finishing

Equipment

  • 1 Mandoline slicer For perfectly thin cucumber rounds.
  • 1 Shallow White Ceramic Bowl To display the salad layers.
  • Aluminum foil For roasting the beets.

Method
 

Prepare the Beets
  1. Preheat oven to 400°F (200°C). Wrap whole beets in foil and roast for 45-60 minutes until softened.
  2. Once cool, peel the beets and cut into 1/2-inch uniform cubes. They should have a matte finish.
Assemble and Garnish
  1. Use a mandoline to slice cucumbers into thin circular rounds. Layer them in a shallow white bowl.
  2. Blend oil, lemon juice, and half the parsley. Drizzle over the beets and cucumbers, letting it pool in the crevices.
  3. Top with chopped dill, remaining parsley, and coarse sea salt for a sparkling finish.

Notes

Always cool beets to room temperature before adding to cucumbers to prevent wilting.
Do not toss the salad; layer it to prevent the red beet juice from staining the green cucumbers.