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Close-up handheld photo of a Cucumber Beetroot Salad in a white ceramic bowl showing the translucent green herb dressing and visible pepper bits.

Cucumber Beetroot Salad with Roasted Beets and Zesty Herb Dressing

A vibrant Cucumber Beetroot Salad featuring earthy roasted beet chunks and crisp cucumber slices tossed in a translucent, zesty green herb dressing. Garnished with fresh dill and cracked pepper for a refreshing, nutrient-dense side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 cups
Course: Salad, Side Dish
Cuisine: Mediterranean, Modern American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (454g) Red Beets Peeled and cut into large chunks
  • 1 large (300g) English Cucumber Sliced into thin circular rounds
  • 1/2 cup (15g) Fresh Dill Half finely chopped, half in sprigs for garnish
Zesty Herb Dressing
  • 1/4 cup (60ml) Extra Virgin Olive Oil Divided for roasting and dressing
  • 2 tbsp (30ml) Lemon Juice Freshly squeezed
  • 1 tsp (5ml) Honey Or maple syrup
  • 1 clove Garlic Minced or grated
  • 1/2 tsp Cracked Black Pepper Plus more for garnish
  • 1/2 tsp Sea Salt To taste

Equipment

  • 1 Mandoline slicer For uniform cucumber slices.
  • 1 Rimmed Baking Sheet For roasting beets.
  • 1 Microplane For grating garlic.

Method
 

Roast the Beets
  1. Preheat oven to 400°F (200°C). Toss peeled beet chunks with 1 tbsp olive oil and salt.
  2. Spread on a baking sheet and roast for 35-45 minutes until tender. Cool completely.
Assemble the Salad
  1. Whisk remaining olive oil, lemon juice, honey, garlic, chopped dill, and pepper until translucent.
  2. Toss cucumber rounds and cooled beets with the dressing in a large bowl.
  3. Top with fresh dill sprigs and extra black pepper before serving.

Notes

Ensure beets are completely cool before mixing to keep cucumbers crisp.
Use a mandoline for the most professional-looking cucumber slices.