This cucumber beetroot salad is loaded with vibrant flavours, crunchy textures, and wholesome nutrition. It’s a healthy vegan salad, gluten-free beet cucumber salad, and quick to prepare. Perfect for lunch, meal prep, or a refreshing side dish.
If you’re a cucumber lover, you’ll definitely enjoy these FODMAP-friendly cucumber boats!
Cucumbers and Beetroots Fact
Nutritious vegetables that are packed with a wide range of benefits. Adding them to salads or blending them into smoothies is perfect for a refreshing and healthy diet!
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This beetroot and cucumber salad could not be easier to make. Mix beets with cucumber and tangy pineapple slices. Toss them in a simple dressing made from lemon juice, extra-virgin olive oil, and black salt. Finally, to give more depth and crunch, pumpkin seeds are added. That’s it!
Reasons to 💖this beet & cucumber salad
- Vegan, gluten-free, and allergy-friendly.
- Nutrient-dense: packed with antioxidants, fibre, vitamins & minerals.
- Heart-healthy and digestive-friendly.
- Low-calorie yet satisfying- great for weight management.
- Hydrating and refreshing - ideal for hot weather.
- Easy to customize with add-ins like nuts, seeds, or fresh herbs.
Ingredients
To make this cucumber and beetroot salad recipe, you need the following ingredients:
- Cucumber- Lebanese. Use it with the skin on to get more nutrients and fibre in the salad.
- Beetroot- Use beet without greens. I prefer partially cooked beetroot. If you are okay with raw, go for it. Raw is healthier than cooked ones.
- Pineapple - Pineapple rings dipped in juice. Discard the juice. I am too lazy to cut the fresh pineapple and am comfortable using canned. But if you are not like me, use a fresh one.
- If you love pineapple, you have to try my pineapple raita — you’ll be glad you did!
- Lemon juice - Squeeze a fresh lemon to prepare the citrus salad dressing.
- Pumpkin seeds - These are highly nutritious and offer good digestive health.
- Have you ever tried adding them to sweets? Check out how beautifully this white chocolate cranberry slice turned out with these toppings.
See the recipe card for quantities.
How to make cucumber beetroot salad?
Wash them thoroughly. Steam beet for 10-15 minutes using a steamer. Insert a knife to check whether it's done. If it goes into the beet, the beet is good to go.
Let the beet cool completely. Trim both ends. Peel off the skin using a knife and cut it into small chunks. Transfer them into a mixing bowl.
Next goes in chopped cucumber and bite-sized pineapple chunks. I use canned pineapple rings and cut them into small pieces. Avoid adding pineapple juice.
In a mixing bowl, combine the beetroot, cucumber, and pineapple.
For dressing, add lemon juice, black salt, and olive oil over the salad mixture. Next, go in a handful of pumpkin seeds or as many as you want. Garnish with fresh cilantro or parsley if desired.
Toss it well! WALAH!!
You're all set with a cucumber, beet, and pineapple salad! It may not be a showstopper, but absolutely delicious!
Tips
- Wash the cucumber and beet thoroughly, repeating 3–4 times before cooking.
- Avoid overcooking the beet to preserve its nutrients and natural crunch.
- Beets are rich in betanin and can stain easily, so add cucumber and pineapple just before serving to keep their color vibrant.
- Gently toss the salad to prevent bruising the delicate beet and pineapple slices.
- For maximum benefits, eat a cucumber with the skin, as it contains a good portion of fiber and nutrients.
- Pumpkin seeds are calorie-dense, so use them in moderation if you’re watching your weight.
If you make this cucumber with beet salad recipe, please share your views and let me know your opinion! You can also leave a comment or share a picture on Instagram with the Hashtag #tipsnrecipes
More Recipes!
Try these yummy recipes that goes well this healthicious cucumber and beet salad:
If you try this cucumber beetroot and pineapple salad recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it goes in the 📝 comments below!
🧾Recipe
Cucumber Beetroot Salad
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Equipment
- steamer
Ingredients
- 1 Cucumber
- 1 Beetroot
- ¼ cup Pineapple
- 1 tablespoon Lemon juice
- ½ teaspoon Black salt
- 1 tablespoon Olive oil
- few Pumpkin seeds
- Cilantro
Instructions
- Steam the beet for about 10-15 minutes or until it is partial cooked.
- Allow to cool and peel it. Chop it into small chunks.
- Add cucumber and pineapple slices.
- For dressing, pour the lemon juice, salt, and olive oil into it.
- Stir-in pumpkin seeds and granish with cilantro leaves.
- Toss it to combine well.
- Cucumber beet salad is ready to serve!!
Video
Notes
- Wash the cucumber and beet thoroughly (3-4 times) before cooking.
- Avoid overcooking of beet to retain its nutrients and crunch.
- Beets are high in betanin and stain everything red. So, I suggest adding cucumber and pineapple before serving to maintain their colour.
- Toss the salad gently to avoid bruising the delicate beet and pineapple slices.
- Pumpkin seeds are high in calories, so use them moderately if you focus on weight management.
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Nutrition
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