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Top-down view of a shallow white bowl with Beetroot and Cucumber Salad, showing glossy herb vinaigrette and sesame seeds.

Beetroot and Cucumber Salad with Roasted Wedges and Fresh Herbs

A vibrant Beetroot and Cucumber Salad featuring earthy roasted purple beets, crisp English cucumbers, and shaved red onions tossed in a glossy herb vinaigrette. Perfect for healthy lunches or impressive dinner party side dishes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Lunch, Side Dish
Cuisine: Mediterranean, Modern American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 3-4 medium Fresh Beetroots Scrubbed and ends trimmed
  • 1 large English Cucumber Sliced into rounds, skin on
  • 1/2 medium Red Onion Thinly shaved into half-moons
  • 1/4 cup Extra Virgin Olive Oil 60ml
  • 2 tablespoons White Wine Vinegar 30ml
  • 1 teaspoon Honey 5ml; or maple syrup for vegan
  • 2 tablespoons Fresh Dill Finely chopped
  • 2 tablespoons Flat-leaf Parsley Finely chopped flakes
  • 1 teaspoon White Sesame Seeds For garnish

Equipment

  • 1 Baking Sheet For roasting beets
  • 1 Aluminum foil To wrap beets
  • 1 Large Shallow Bowl For serving

Method
 

Roast the Beets
  1. Preheat oven to 400°F (200°C). Wrap individual beets in foil with olive oil and salt.
  2. Roast for 45-50 minutes. Cool, peel, and cut into thick-cut wedges.
Prepare Vegetables and Dressing
  1. Slice English cucumbers into rounds and shave red onions into thin half-moons.
  2. In a jar, combine oil, vinegar, honey, salt, and pepper. Shake until glossy and translucent.
Assemble and Garnish
  1. Arrange beets, cucumbers, and onions in a bowl. Drizzle with vinaigrette.
  2. Top with chopped dill, parsley, and white sesame seeds. Serve immediately.

Notes

Use a mandoline for perfectly shaved red onions.
If making ahead, keep the dressing separate until serving to prevent the beets from coloring the cucumbers.