Cucumber beetroot salad

Tips: Preparing your cucumber beetroot salad

Learn how to give your cucumber beetroot salad a masterful touch with our clever tips below. They are just what you need to succeed with this salad and impress with flavours and colours on the dinner table.

Wear gloves to prevent stains

Beetroot can stain, so it is important to take precautions. To keep your hands stain-free, wear gloves while handling it. Protect easily stained surfaces, such as marble, by using a cutting board. If stains do occur, rub the area with lemon juice and salt before washing with soap and water. It is also a good idea to wear an apron to prevent any splashes or stains from the beetroot, particularly when wearing light-coloured clothes.

Choose the best beetroots

Select firm beetroots with even, deep colouring and no marks or soft patches. Smaller beetroots often taste sweeter and roast beautifully. Look for fresh greens attached to the beetroots, indicating recent harvesting. Once home, store them in a cool, dry place or the refrigerator to keep them fresh. If the greens are still attached, remove them before storing the beetroots, as the leaves can draw moisture from the root. The greens themselves are edible and can be used in salads or sautéed for a delightful side dish.

Try various cucumber varieties

Experiment with different cucumber varieties to elevate the salad. Try English cucumbers for their mild flavour and thin skin, or opt for Persian cucumbers, which are smaller and have a slightly sweeter taste. If you prefer a crunchier texture, Kirby cucumbers are a great choice. For added colour and visual appeal, consider yellow cucumbers, which bring a different look to your salad. You can also mix different varieties.

Get thin cucumber ribbons

For even and thin slices of cucumber, a food processor with a thin-slice attachment works best. It slices the vegetables quickly and evenly, so you get the best texture in the salad. If you do not have a food processor, a mandolin slicer is a good alternative. A vegetable peeler can also do the job, though it might take longer.

Fresh cucumber salad with roasted beetroot

Relish in this fresh, crisp cucumber salad with sweet, oven-roasted beetroot. It shows how simple, fresh ingredients can turn into an irresistible salad with as much flavour as colour and varying textures. Roasted beetroot offers caramelised edges and a juicy centre, providing a rich contrast to the cucumber’s cool bite. The salad also boasts green beans, hazelnuts, and white cheese, adding everything from nutty to sweet and creamy to crunchy.

With green beans, crunchy hazelnuts, and white cheese

Savour the delicious mix of crisp yet tender green beans, crunchy roasted hazelnuts, and smooth, creamy white cheese. The green beans add a lively splash of colour and a satisfying bite, contrasting with the roasted beetroots’ soft sweetness. Toasting the hazelnuts just before adding them to the salad ensures they lend a rich, nutty element to the salad that also pairs well with the other ingredients. The white cheese, with its subtle tang, complements the tangy dressing, offering a creamy counterpoint that delights the palate and offers savoury, salty bursts throughout the salad.

Tossed with an olive oil and balsamic dressing

The olive oil and balsamic dressing is the ideal partner for this salad, blending the different tastes and textures with its rich and slightly tangy notes. The olive oil adds a fruity and mildly peppery taste, while the balsamic glaze contributes a sweet, tart, and slightly syrupy element. Seasoning with salt and freshly ground black pepper enhances these flavours, making the dressing both vibrant and savoury. It is a simple, elegant touch that makes the flavours pop and unites the salad’s elements in a delectable mix.

Delicious ways to serve your cucumber beetroot salad

Presented as a standalone dish or alongside your main course, our cucumber beetroot salad stands out with its vivid colours and bold tastes. It pairs wonderfully with grilled meats like lamb chops or chicken skewers, offering a refreshing contrast to the smoky, savoury flavours. For seafood lovers, try serving it alongside grilled prawns or a pan-seared fillet of sea bass or salmon, where its crisp textures and vibrant colours will balance the richness of the fish. The salad also works well with meats like roast pork or beef, where its lightness and tangy dressing cut through the richness. You can even serve it as part of a mezze platter with hummus, olives, and warm flatbreads, adding a burst of colour and flavour to the spread.

Get inspired with some of our other recipes such as these recipes for avocado hummus or beetroot hummus, asparagus with white cheese, chicken shawarma, or creamy chicken casserole.

Make it your own

Shake things up with various adjustments to the recipe. Swap the green beans for grilled asparagus or roasted carrots, which bring a subtle sweetness that tastes delicious with the earthy beetroots. For a spicier kick, thinly sliced red onion or pickled radishes can give a tangy bite. If you want to experiment with the dressing, whisk in a touch of Dijon mustard or a bit of minced garlic to the olive oil and balsamic glaze, adding a sharp, savoury kick.

Try adding different fresh herbs like dill, basil, parsley, or mint to brighten the salad with zesty, refreshing notes. You could also sprinkle pomegranate seeds on top for a burst of sweetness and colour, balancing the earthiness of the beets. To bring another layer of texture, try replacing the hazelnuts with toasted pumpkin seeds for a nutty crunch.