Cucumber and Beetroot Salad with Herbed Yogurt Dressing is a refreshingly vibrant and nutritious Mediterranean inspired dish that combines crisp cukes, earthy roasted beets, tangy feta, and a cool, herbed yogurt dressing. This beautiful salad is as delightful to look at as it is to eat and is perfect for serving as a side with grilled meats, as a light lunch, or alongside mezze. With just a few simple ingredients and minimal prep, this salad brings color, texture, and bold flavor to your table. Whether you are hosting a dinner party or enjoying a weekday meal, this dish strikes the perfect balance between healthy and satisfying.
Why You’ll Love This Recipe
You will love this Cucumber and Beetroot Salad with Herbed Yogurt Dressing because it blends a medley of textures and tastes that keep every bite exciting. The cool, crisp cucumber contrasts beautifully with the tender, sweet roasted beets while the creamy herbed yogurt dressing brings a bright, zesty finish that ties everything together. This salad is not only nutritious but also visually stunning, making it an ideal dish to impress guests or elevate everyday meals. Additionally, it offers flexibility with optional toppings like pomegranate molasses and seeds for an added layer of sweet tang.
Ingredients
Herbed Yogurt Dressing
- 1 lemon, juiced
- 1 clove garlic, minced
- ½ cup fresh mint and cilantro, minced (or substitute with dill, parsley, or basil)
- 4 tablespoons Greek yogurt
- Salt and fresh pepper to taste
Cucumber Beetroot Salad
- 1 English cucumber, cut into ½” dice
- 1 lb beets (red or gold), roasted, peeled, and chopped into ½” dice
- ½ cup feta, crumbled
- 2 tablespoons pomegranate molasses (or a sweet balsamic reduction, optional)
- Pomegranate seeds, for topping (optional)
- Fresh mint and cilantro for garnish
- Sea salt to taste
- Drizzle of olive oil
Step by Step: How to Make Cucumber and Beetroot Salad with Herbed Yogurt Dressing
- Roast the Beets
Preheat your oven to 425°F (220°C). Wash the beets thoroughly, trim any greens, and wrap them tightly in tin foil. Place the wrapped beets on a sheet pan and roast in the oven for about 1 hour. The exact time depends on the size of your beets—larger beets may take slightly longer. When done, beets should be tender when pierced with a fork. - Cool and Chop the Beets
Remove the roasted beets from the oven and allow them to cool completely. Once cool, unwrap the foil, rub off the skins with your fingers or a paper towel (the skins should slide right off), and chop the beets into ½” dice. Set aside. - Prepare the Herbed Yogurt Dressing
In a medium bowl, combine the lemon juice, minced garlic, Greek yogurt, and minced herbs. Add a pinch of salt and freshly ground pepper. Whisk until smooth and creamy. Taste and adjust seasoning as needed. Set the dressing aside while you assemble the salad. - Assemble the Salad
On a large serving platter or in a spacious salad bowl, layer the chopped cucumber and roasted beets. Drizzle a bit of olive oil over the top. - Add Toppings
Sprinkle the crumbled feta over the salad. For a touch of sweetness, drizzle pomegranate molasses or balsamic reduction over the top in a decorative swirl. Scatter pomegranate seeds over the top for bursts of color and sweetness. - Garnish and Serve
Finish with a pinch of sea salt and a generous scattering of fresh herbs like mint and cilantro. Serve the salad chilled with the herbed yogurt dressing on the side or lightly drizzled over the top.
Helpful Tips
- Roasting Beets Efficiently: For quicker roasting, chop the beets into chunks before wrapping. However, whole roasting preserves the juice and flavor better.
- Yogurt Consistency: Use full fat Greek yogurt for a rich and creamy dressing. If yours is too thick, add a teaspoon or two of water or extra lemon juice to reach the perfect pourable texture.
- Herb Variations: If mint and cilantro are not your favorites, try parsley and dill for a different but equally fresh flavor profile.
- Salt Balance: Be cautious with salt if you’re using feta, as it adds its own saltiness. You can always add sea salt to taste at the end.
- Make Ahead: You can roast the beets a day ahead and keep them refrigerated to save time when assembling the salad.
Substitutions and Variations
- Beet Alternatives: If beets are not available, roasted sweet potatoes or roasted carrots can add sweetness and color.
- Herb Swaps: Try basil and dill instead of mint and cilantro for a slightly different Mediterranean twist.
- Add Protein: For a more substantial salad, add grilled chicken, chickpeas, or quinoa.
- Vegan Option: Replace Greek yogurt with a dairy free yogurt and omit the feta or use a plant based feta alternative.
- Acid Twist: Swap lemon juice for lime juice or add a splash of apple cider vinegar for tang.
- Nutty Crunch: Toasted walnuts or sliced almonds add a great crunch and extra nutrition.
Storage Instructions
- Refrigerator: Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. The cucumbers can get watery if dressed too early, so keep the dressing aside until ready to serve.
- Beets Ahead: Roasted beets can be cooked ahead and stored in the fridge for up to 3 days.
- Freezing: This salad does not freeze well due to the high water content of cucumbers and yogurt. It is best enjoyed fresh or refrigerated for short periods.
Nutritional Information (Per Serving Approximate)
- Calories: 150–200
- Protein: 5–7g
- Fat: 8–12g
- Carbohydrates: 15–20g
- Fiber: 3–5g
- Sugars: 8–12g
- Vitamin C: High
- Vitamin A: Moderate
- Calcium: Moderate
This salad offers a balanced profile of fiber, vitamins, and refreshing hydration from cucumbers alongside antioxidants from beets. The yogurt dressing adds a protein boost with probiotics and creamy texture.
Serving Suggestions
This Cucumber and Beetroot Salad with Herbed Yogurt Dressing is wonderfully versatile. Serve it as a refreshing side with grilled fish or chicken, accompany it with pita and hummus for a light lunch, or pair it with roasted lamb for a Mediterranean feast. It also makes a beautiful starter at dinner parties or a healthy addition to your picnic spread. The bright colors make it a standout dish on any holiday or summer table.
Frequently Asked Questions About Cucumber and Beetroot Salad with Herbed Yogurt Dressing
Can I use canned or pre cooked beets?
Yes you can use canned or pre cooked beets to save time. Just drain them well and dice before adding to the salad. Keep in mind roasted beets offer a deeper flavor.
Is the dressing dairy free?
The original dressing uses Greek yogurt which is dairy based. For dairy free, choose a plant based yogurt alternative and adjust lemon for brightness.
Can I make this salad vegan?
Absolutely. Omit the feta or use a vegan cheese substitute and make the dressing with dairy free yogurt. The pomegranate molasses and herbs keep it flavorful and satisfying without dairy.
How do I keep cucumbers from getting soggy?
If preparing ahead, wait to add the dressing until just before serving. Cucumbers release water over time so keeping them undressed helps retain crunch.
Can this salad be meal prepped?
Yes. Store components separately in airtight containers. Combine and dress right before eating for optimal freshness. Meal prepping makes it easy to enjoy this salad through the week.
Final Thoughts
Thank you for exploring this vibrant Cucumber and Beetroot Salad with Herbed Yogurt Dressing recipe with me. I truly hope preparing and serving this vibrant salad brings you as much joy as it brings me. With its colorful presentation, delightful textures, and bright Mediterranean flavors it is sure to become a favorite in your kitchen. Whether you serve it at a family dinner or pack it for lunch it offers a satisfying mix of nutritious ingredients and bold tastes. Happy cooking and enjoy every vibrant bite from this delightful salad. Enjoy the ease of preparation the delicious flavor combinations and the joy of bringing something beautiful to your table.
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Cucumber and Beetroot Salad with Herbed Yogurt Dressing
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Cucumber and Beetroot Salad with Herbed Yogurt Dressing is a fresh, colorful side dish made with roasted beets, crisp cucumber, feta, and a bright lemony yogurt dressing. Perfect for lunch, dinner, or entertaining.
Ingredients
Herbed Yogurt Dressing
1 lemon, juiced
1 clove garlic, minced
½ cup fresh mint and cilantro, finely chopped
4 tablespoons Greek yogurt
Salt and freshly ground black pepper, to taste
Salad
1 English cucumber, cut into ½ inch dice
1 lb beets, red or golden
½ cup feta cheese, crumbled
2 tablespoons pomegranate molasses or balsamic reduction, optional
Pomegranate seeds, optional
Fresh mint and cilantro, for garnish
Olive oil, for drizzling
Sea salt, to taste
Instructions
- Roast the Beets
Preheat your oven to 425°F (220°C). Wash the beets thoroughly, trim any greens, and wrap them tightly in tin foil. Place the wrapped beets on a sheet pan and roast in the oven for about 1 hour. The exact time depends on the size of your beets—larger beets may take slightly longer. When done, beets should be tender when pierced with a fork. - Cool and Chop the Beets
Remove the roasted beets from the oven and allow them to cool completely. Once cool, unwrap the foil, rub off the skins with your fingers or a paper towel (the skins should slide right off), and chop the beets into ½” dice. Set aside. - Prepare the Herbed Yogurt Dressing
In a medium bowl, combine the lemon juice, minced garlic, Greek yogurt, and minced herbs. Add a pinch of salt and freshly ground pepper. Whisk until smooth and creamy. Taste and adjust seasoning as needed. Set the dressing aside while you assemble the salad. - Assemble the Salad
On a large serving platter or in a spacious salad bowl, layer the chopped cucumber and roasted beets. Drizzle a bit of olive oil over the top. - Add Toppings
Sprinkle the crumbled feta over the salad. For a touch of sweetness, drizzle pomegranate molasses or balsamic reduction over the top in a decorative swirl. Scatter pomegranate seeds over the top for bursts of color and sweetness. - Garnish and Serve
Finish with a pinch of sea salt and a generous scattering of fresh herbs like mint and cilantro. Serve the salad chilled with the herbed yogurt dressing on the side or lightly drizzled over the top.
Notes
Roasted beets can be prepared up to 3 days in advance and stored in the refrigerator.
For best texture, dress the salad just before serving.
Swap herbs based on preference, such as dill or parsley.
For a dairy free option, use plant based yogurt and omit feta.
- Prep Time: 15 minutes
- Cook Time: 1 hour Additional Time: 1 hour cooling
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 side portion
- Calories: 180
- Sugar: 10g
- Carbohydrates: 18g
- Protein: 6g