*This post may contain affiliate links. Read more »
This stupidly-easy-to-make cucumber beet salad recipe rocks a trinity of fresh herbs—parsley, dill, and mint, turning them into a hyper-flavorful little earthquake of yums.
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Beets can be tricky, though. You want them just tender enough to hold their shape but not turn into mush. Nail that, and you’ve got yourself a new go-to. This cucumber beet salad hooks up like a dream with other Middle Eastern favorites like kisir, taboule, and Moroccan carrot salad.
Jump to:
🥰Why you’ll adore this beet salad recipe
✊ Vegan AF & GF: Like all of my vegan Middle Eastern recipes, this colorful dish is made without animal products. Plus, it’s naturally gluten-free too!
⏱️ Make-Ahead Magic: This salad actually improves as it sits making it fantastic for meal prep.
🏪 Year-Round Ingredients: Every component is available in standard grocery stores all year long, so you can enjoy this vibrant salad regardless of season.
✅ Tested and Approved Worldwide: Like all of the vegan recipes I share, after some serious fine-tuning, I shared this with hundreds of recipe testers from all over the world.
🤘Learn to make killer vegan Middle Eastern food
This guide to my most popular plant-based Middle Eastern recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🥒Cucumber beet salad ingredients
Cucumbers
I love making this with Persian cucumbers because they are crisp, have a nice mild flavor, and aren’t too watery or seedy. If you can’t find ‘em, substitute with Lebanese cucumbers or half an English cucumber (because those are kinda huge).
Beets
Regular red beets work great, but if you want to make this salad even prettier, go half-and-half with golden beets. There’s no noticeable flavor difference, just a pop of color that makes your salad look a wee bit more sexy without any extra effort.
Za'atar
This Middle Eastern herb blend (also used in vegan kofta) typically contains wild thyme, marjoram, sumac, and toasted sesame seeds.
Pistachios
These add a beautiful green color, crunchy texture, and nutty flavor that complements the za’atar. You’ve probably seen these show up in other Middle Eastern-inspired recipes on the blog too—like vegan baklava, irmik helvasi, and those harissa carrots. Make sure to use roasted, unsalted pistachios in this recipe.
Capers
Capers add a briny little punch that cuts through the sweetness of the beets. Go for jarred non-pareil capers in brine—not the salted ones—so they’re ready to go without soaking. If you’re not a fan, swap ’em out for chopped olives or just leave them out entirely. Your salad will still taste plenty good without ’em.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Greek Cucumber Beet Salad
Add ½ cup of crumbled vegan feta, ¼ cup Kalamata olives, a little more red onion, and replace the za’atar with half its amount of dried oregano. Amazing with a cup of Turkish lentil soup!
Spiced Cucumber Beet Salad
Replace the za'atar with baharat, Lebanon’s famous 7-spice blend. Garnish with toasted pumpkin seeds and minced chilies, or a spoonful of either zhoug, harissa sauce, or shatta (if you are a serious spice freak).
Asian Cucumber Salad
Japanese cucumber salad, Thai cucumber salad, or Korean cucumber salad. Each one brings its own vibe and turns crunchy cukes into a straight-up meal.
📖How to make vegan cucumber beet salad
Ace this veggie recipe on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Just Beet It:
Peel and thinly slice the beets.
Step Two
Boil George: The Crying Game
Add the beet slices to a pot, cover with water, bring to a boil, then simmer for 20–25 minutes until fork-tender. Drain the beets and set aside until fully cooled.
Step Three
Slice to Meet You:
Slice cucumbers into thin rounds. Add to a large bowl with the cooled beets, red onion, parsley, dill, and mint.
Step Four
Whisk and Reward:
Whisk za’atar, garlic, lemon juice, maple syrup, olive oil, and salt in a bowl until smooth
Step Five
I Wanna Be Pour-ever Young:
Pour dressing over the salad and toss gently to coat.
Step Six
More Herb than a Cyprus Hill Concert:
Transfer to an attractive serving dish and top with additional parsley, dill, and mint leaves, then sprinkle with crushed roasted pistachios before serving.
💡Serving Ideas
Hooking up your cucumber beet salad with other Middle Eastern dishes is the best idea you’ve had all day!
Scoop this salad over a smear of mutabal or vegan labneh and drag a piece of bolani or kuboos through it.
Drizzle the salad with tarator sauce if you love tahini.
Want some other salads to keep this one company? Have some acılı ezme to bring variety to the table.
If you’re extra hungry, make some harissa cauliflower or harissa chickpeas to go with the salad; the spiciness will really set off the cool, refreshing vibe.
👉Top tips
- Size Matters for Cooking Time: If your beets vary in size, cut larger ones into smaller pieces before boiling so everything cooks evenly. Properly cooked beets should be tender but still hold their shape when sliced – overcooking creates a mushy salad.
- Optional Cold Water Bath: After cooking and draining the beets, plunge them immediately into ice water to stop the cooking process and preserve their vibrant color and texture. This also helps them cool faster for quicker salad assembly.
- Onion Taming Technique: If you find raw red onion too pungent, soak the sliced onions in ice water for 10 minutes, then drain and pat dry before adding to the salad. This tame some of the harsh tear-causing pungency.
🤷♀️ Recipe FAQs
Yes! Wrap whole beets in foil and roast at 400°F (200°C) for 55-60 minutes until tender. This intensifies their sweetness, though it takes quite a lot longer than boiling.
Add an extra tablespoon of lemon juice and maple syrup to the dressing to help balance the earthiness. Also, golden beets tend to have a milder, less mineral-y flavor than red ones.
🧊 Refrigerator Storage: Transfer leftover salad to a glass container with a tight-fitting lid. Store in the refrigerator for up to 3 days. If the salad appears dry after refrigeration, add a small drizzle of olive oil and a squeeze of fresh lemon juice, then toss gently to refresh.
Sometimes the salt in the salad draws out more moisture from the veggies as it sits. If that’s the case, drain it in a wire mesh strainer, and re-season it a little so it’s not a swampy mess.
✌️You'll love these vegan Middle Eastern recipes too:
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Learn the secrets to perfect falafel in this fun cooking class with Chef Adam Sobel!
Cucumber Beet Salad
Ingredients
- 3 medium beets red, golden, or both
- 3 Persian cucumbers
- ½ cup red onion very thinly sliced
- 2 tablespoons capers or olives, rinsed and chopped (optional)
- ¼ cup parsley minced
- ¼ cup dill chopped
- ¼ cup mint leaves
For the za’atar dressing:
- 4 teaspoons za’atar
- 1 teaspoon garlic minced
- 2 tablespoons lemon juice
- 4 teaspoons maple syrup
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt or to taste
To Garnish:
- Additional parsley dill, and mint leaves
- Crushed roasted pistachios
Instructions
- Peel the beets, and cut them into thin slices.
- Place the beets in a pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 20 to 25 minutes, or until tender when pierced with a fork. Drain and let cool.
- Slice the cucumbers into thin rounds. In a large bowl, combine the sliced beets, cucumbers, red onion, parsley, dill, and mint.
- In a separate bowl, whisk together the za’atar, garlic, lemon juice, maple syrup, olive oil, and salt until fully mixed.
- Pour the dressing over the salad and toss gently to combine.
- Transfer to a serving bowl or platter. Garnish with additional parsley, dill, and mint leaves, then sprinkle with crushed roasted pistachios just before serving.
Notes
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Jackie says
Hi,
This recipe was a HIT at our monthly vegan potluck. It was voted the favorite dish by 30 people. . . Thanks for a great dish 😊
Reshyll says
Shared this with my friend and we were both amazed. 💯💯 Would love to try it with some toasted pita next time.