Go Back

Beet and Cucumber Salad

I experimented and came up with this beet and cucumber salad recipe as a way to use my fresh beets and cucumber together. It is a nice alternative to potato salad. It has a real summertime flavor.
Print Recipe
Prep Time 30 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 1060 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • ½ cup cold water
  • ½ cup vinegar
  • ½ cup white sugar
  • 1 onion thinly sliced
  • 1 cucumber cut into bite-sized pieces
  • 3 cups diced cooked beets
  • 2 hard-boiled eggs cut into bite-sized pieces
  • ⅓ cup mayonnaise
  • 1 hard-boiled egg sliced
  • 1 tablespoon finely chopped dill
  • salt and ground black pepper to taste

Instructions
 

  • Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes.
  • Combine beets and bite-sized hard-boiled egg pieces in a bowl. Drain and discard liquid from onion and cucumber mixture. Stir onion and cucumber into beet mixture.
  • Stir mayonnaise into beet mixture; arrange sliced hard-boiled egg on top. Sprinkle salad with dill, salt, and black pepper.

Notes

For optimal flavor, roast your beets until tender instead of boiling; this concentrates their natural sweetness. Ensure beets are completely cooled before combining. The cucumber and onion marinade is key for developing flavor and mellowing the onion; drain thoroughly to prevent a watery salad. For a richer texture and brighter notes, consider whisking in a teaspoon of Dijon mustard or a squeeze of fresh lemon juice with the mayonnaise. Always taste and adjust seasoning, especially salt and pepper, right before serving. A sprinkle of crumbled feta or goat cheese would complement the earthy beets beautifully.