Beet and Cucumber Salad
Beautiful, bright, fresh, and made from ordinary ingredients. Beet and cucumber salad immediately draws attention with its lovely deep burgundy color. In addition, it is very tasty - beet pairs wonderfully with cheese. For people who love beetroot, this salad will be a pleasant change in the menu.
Updated : 20 March, 2026
Easy
About 45 min.
Ingredients
500 grams
Beetroot
300 grams
Cucumber
100 grams
Hard cheese
2 tablespoon
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make beet and cucumber salad? Prepare the ingredients. It is best to choose young, fresh, and not very large beets. That way they will cook faster and taste better. Wash the beets. Do not peel them or cut off anything else, only the tops if they are present. If the beets are large, do not cut them in half under any circumstances, otherwise all the juice will boil out of them and in the end you will get bright burgundy water and pale pink vegetables.
Step 2
Place the beets in a pot, cover them with water, and put them on the heat. Bring the water to a boil and cook the beets over medium heat for 1 to 1 1/2 hours depending on the size of the vegetables. After 1 hour of cooking, check the beets for doneness by piercing them to the middle with a knife. If the knife reaches the middle easily, the beets are ready. If you feel resistance, keep cooking.
Step 3
Cool the cooked beets, peel them, and cut them into small cubes or grate them on a coarse grater. To speed up the process and avoid boiling beets at home, you can buy whole cooked peeled beets in vacuum packaging at supermarkets. In larger hypermarkets you may even find them sold loose, already cut either into strips or cubes.
Step 4
Wash the cucumbers, dry them, and cut them into small cubes.
Step 5
Grate the cheese on a coarse grater. You can also cut the cheese into small cubes, just like the vegetables. Use any cheese to your taste. This may be a simple fermented cheese, mozzarella, or processed cheese. I use a regular simple fermented cheese.
Step 6
In a salad bowl, combine the beets, cucumbers, and cheese.
Step 7
Dress the salad with mayonnaise and mix. If desired, you can season the salad with pepper and salt. I usually do not add extra spices to salads with mayonnaise. Instead of 2 tablespoons of mayonnaise, you can use 1 tablespoon of mayonnaise and 1 tablespoon of full-fat sour cream - the salad will turn out more delicate. If you follow a lighter diet, it is better to replace the mayonnaise entirely with lighter dressings.
Step 8
Before serving, it is better to place the salad in the refrigerator for 15-20 minutes to chill. Enjoy your meal!
Author note
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