This easy cucumber beet salad for one takes just 10 minutes to put together and is packed with tangy, salty, and sweet flavors. It’s also a bowl of great textures, with crunchy cucumbers, tender beets and soft feta cheese.
I was gifted some of the last beets and cucumbers from my sister’s backyard garden. Both were giants! This easy cucumber beet salad is the perfect way to enjoy the latest produce from her garden.
I used Armenian cucumber and a light pink/yellow beet instead of traditional golden beets or red beets, but use what you have.
I’ve never seen Armenian cucumbers in the grocery store, but they’re a great version to grow at home. They are very crisp, a non-bitter skin and have a wonderful slightly sweet, refreshing taste. Highly recommended!
This Cucumber Beet Salad is a great summer/early fall dish because it’s full of different textures and flavors. Plus, you can add many different toppings based on what you have and what you’re serving this easy recipe with.
If you’re like me, you cook for one and make this side salad with cucumber beets, serve with a simple protein and grain. Put your effort and creativity into the salad, then enjoy its simple sides. This will make things easier!
Components
Scroll down on the Cucumber Beet Salad recipe card for the amounts of each ingredient, but here’s a quick visual + description of what’s in this recipe.
- Beets: Steam fresh beets, roast them or buy pre-cooked (for sweet beets, roast them). If you want to use raw beets, slice them very thin, earthy beets are great cooked or raw. Use a vegetable peeler to peel, if desired.
- Cucumber: Use your favorite type of fresh cucumber (English cucumber, Persian cucumbers, etc.). You can peel it off if you want.
- Extra virgin Olive oil
- Fresh lemon juice: a lemon salad dressing is great over beets and cucumbers. It’s also a great topping for beet haters, it helps cut some of the earthiness of beets.
- Herbs: I had and used parsley, but thyme, fresh dill, rosemary, mint leaves, other herbs would be good in this salad. Use what you have.
- Kosher Salt
- red pepper flakes (optional)
- feta cheese: Salty, creamy feta adds great savory flavors to the salad, but you can use goat cheese, bleu cheese, or similar. The savory toppings go great with the sweetness of the beets and cucumbers.
Instructions
Scroll down to the Cucumber Beet Salad recipe card for more detailed instructions. Here’s a quick overview + photos to see how to make this simple salad recipe in general.
1. If you have fresh beets, I suggest making Instant Pot Beets. They are easy, relatively quick and far. You can also roast them or buy pre-cooked beets (fresh, frozen, canned, etc.).
2. Finely chop the cucumbers and beets for your cucumber salad. Cut into pieces of similar size.
I prefer chopped beets and cucumbers, but you can make cucumber slices and beet slices. Just keep them similar sizes!
3. Make this simple outfit: commingle herbs, olive oil, fresh lemon juice, kosher salt, and red pepper flakes in a medium mixing bowl.
4. Add chopped vegetables to the dressing. Stir to combine. Let sit for up to an hour, if desired. It will let the flavors come together.
5. Put a slice of feta on top, additional toppings, if desired. Enjoy your cucumber salad side dish with your complete meal.
Storage/Reheating Tips
The assembled cucumber beet salad is best for a day or two. Store vegetables, dressing, feta cheese separately if larger than this. All should last about a week in an airtight container (or containers) in the fridge.
Cucumbers will not freeze well, but cooked beets will. Do not freeze this cucumber beet salad as the texture will change dramatically. Cucumbers will no longer have their crunchy texture.
Substitutions/Tips
- Cook the beets before assembling the cucumber salad. You can steam them in the Instant Pot or bake them. You can also buy pre-cooked beets (frozen, fresh or canned beets).
- I prefer a tangy simple lemon vinaigrette, so I use equal parts lemon juice and olive oil. Unless you start with 1 tablespoon of olive oil and 1-2 teaspoons of lemon juice, adjust from there.
- Use whatever type of cucumber you like/have access to. I use an Armenian cucumber in this recipe, they are not really available in grocery stores but can be grown or found at farmers markets.
- Lots of fresh herbs would be good in this salad dressing. Parsley, thyme, fresh dill, rosemary, mint leaves, etc. Use one or a combination.
- Other great extras: balsamic vinegar, red wine vinegar, maple syrup, pumpkin seeds, sliced red onion, sunflower seeds, chopped nuts, lemon zest, goat cheese, etc.
FAQ
Yes, they are great together! Beets and cucumber are a nice pair because the flavors go well together and have different textures. This cucumber beet salad has both beets and cucumbers in it.
Other good vegetable recipes
What to do with leftover materials
When you cook for one, you often have leftover produce, cans of any ingredients, etc. Here are some ideas on how to use up leftovers. It will help you save money by wasting less ingredients.
Did you make this cucumber beet salad? Leave me a comment and rating to share how it went!
Cucumber beet salad for one
This easy cucumber beet salad takes just 10 minutes to put together and is packed with tangy, salty, and sweet flavors. It’s also a bowl of great textures, with crunchy cucumbers, tender beets and soft feta cheese.
Equipment
cutting board
knife
Measuring cups, spoons
medium mixing bowl
spoon
Components
- 1 cup chopped cucumber
- ½ cup chopped cooked beetroot
- 1 Tablespoon fresh herbs chopped I used parsley
- ½ Tablespoon olive oil
- ½ Tablespoon lemon juice
- pinch salt
- pinch red pepper flakes optional
- 2-4 tablespoons feta cheese
Instructions
Chop the cucumber to make 1 cup, chop the cooked beets to make ½ cup. Set aside.
Add the following to a medium mixing bowl: 1 tablespoon fresh herbs, ½ tablespoon olive oil, ½ tablespoon lemon juice, and a pinch each: salt and red pepper flakes. We hit together.
Add chopped vegetables to the dressing. Commingle. Set aside. If you have time, let it sit for up to an hour for the flavors to meld.
Top with 2-4 tablespoons of feta cheese before serving. Serve with a main course.
Notes
- You can cook the beets yourself (steam them in the Instant Pot or roast them) or buy frozen, canned, or pre-cooked beets.
- I used an Armenian garden cucumber, but you can use your favorite or readily available cucumber. Depending on the skin, you may want to peel it before serving. It’s just preference.
- I prefer spicy vinaigrettes, so I use equal amounts of olive oil and lemon juice. If you don’t like spicy dressings, start by adding 1 tablespoon of olive oil and 1-2 teaspoons of lemon juice and adjust from there.
- This recipe is easy to double or triple for leftovers or for a big crowd. Serve within 2 days or keep dressing and vegetables/toppings separate until serving.
- Optional garnishes: thinly sliced red onion, sunflower seeds, chopped nuts, lemon zest, etc.
