Beet and Cucumber Salad

Updated: Nov. 11, 2025

Time Overview

• Total Time: 1 hour 50 minutes

• Prep Time: 1.5 hours (includes beet preparation)

• Cook Time: 20 minutes (for vinaigrette; beet cooking time varies by method)

Ingredients

• 1 large shallot, finely diced

• 3 tablespoons lemon juice

• ½ teaspoon kosher salt (adjust to taste)

• ¼ teaspoon freshly ground black pepper (adjust to taste)

• 2 tablespoons Dijon mustard

• ¼ cup extra-virgin olive oil

• 1 English cucumber (or 6 Persian cucumbers), peeled

• 4–5 small beets, cooked until tender (see "How to Cook Beets")

• 1 small head of butter lettuce (optional, for plating)

• 2 tablespoons roughly chopped fresh dill

• 1 tablespoon roughly chopped fresh tarragon, plus whole leaves for garnish

How to Cook Beets (3 Methods)

1. Traditional Boiling (Classic)

• Place beets in a medium pot; cover with water by 2–3 inches.

• Bring to a boil, then simmer 45 minutes–1 hour until tender (easily pierced with a paring knife).

• Drain, cool slightly, then peel while warm (skins slip off easily).

2. Roasting (Preferred for Flavor)

• Author’s Tip: "Roasting intensifies beets’ natural sweetness, unlike boiling which leaches flavor."

• Preheat oven to 400°F (200°C). Wrap beets in foil with 1 tablespoon olive oil and a pinch of salt.

• Seal tightly, roast 39–45 minutes, then peel when cool.

3. Quick Steaming (Nutrient-Packed)

• User Tip: "Steam quartered beets for 15 minutes—retains nutrients and cooks fast."

• Steam until tender, then peel.

Preparation Steps

1. Make the Vinaigrette

• In a small bowl, combine diced shallot and lemon juice. Add salt and pepper.

• Stir in Dijon mustard until dissolved, then slowly whisk in olive oil to emulsify.

2. Prepare Vegetables

• Cucumber: Halve lengthwise, slice into ¼-inch rounds. Season with salt/pepper.

• Beets: Slice cooked beets into ¼-inch half-moon rounds. Season with salt/pepper.

3. Marinate Vegetables

• Divide vinaigrette between cucumber and beet bowls (½ each). Toss to coat.

• Let marinate 10 minutes at room temperature (or up to 1 hour, or refrigerate).

4. Assemble the Salad

• Line plates with butter lettuce (optional).

• Spoon cucumber and beets onto lettuce. Sprinkle with dill and chopped tarragon.

• Garnish with whole tarragon leaves for freshness.

Chef’s & Readers’ Tips

Beet Cooking & Flavor

• Roasted beets: Foil-packing with olive oil and salt enhances depth (per author).

• Quick cooking: Steam quartered beets 15 minutes for speed and nutrients.

User Variations

• Feta Addition: "Add crumbled feta for creaminess and tang" (user feedback).

• Mustard Adjustment: "Halve Dijon mustard; puree herbs into dressing" (user feedback).

• Herb Substitution: Replace tarragon with celery leaves or omit; basil/chives work too.

User Comments

• @Josh: "Truer words have never been said." (Agrees with beet roasting tip).

• User 1: "Testing with eggs and feta next week—sounds perfect!"

• User 2: "Roasted beets > boiled; steamed beets also 15 minutes and nutrient-rich."

Final Note: Adjust mustard to taste; add feta/herbs for extra complexity. Roasting preserves beet flavor best!