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Beet cucumber salad in a white bowl with garlic dill dressing with a marble white background.

Cucumber Beet Salad with Creamy Garlic Dill Dressing

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  • Author: Elaine Gordon
  • Total Time: 15 minutes
  • Yield: 8 1x
  • Diet: Vegan


This refreshing cucumber beetroot salad pairs earthy beets with crunchy cucumbers and is then tossed with a creamy vegan garlic dill dressing. The result is a unique explosion of flavor and variety of textures that can be served either chilled or at room temperature for an easy vegetable side dish! 


Units Scale

The Salad:

  • 3 cooked beets, skin removed and cut into small cubes (~3 cups when cubed)*
  • 1 English cucumber, skin removed and cut into small cubes (same size as beets)
  • Fresh dill (large stems removed) and chives for garnish

The Dressing:

  • 1/2 cup raw unsalted cashews, soaked
  • 1/4 cup filtered water (or up to 3/4 cup total to thin as needed)
  • 1/2 large juicy lemon, juiced
  • 2 large cloves garlic, peeled
  • 1/2 tablespoon white distilled vinegar
  • 1/4 teaspoon salt
  • pinch of ground black pepper
  • 1/8 cup fresh dill, large stems removed


  1. Prepare the dressing. Place cashews, water, lemon juice, garlic cloves, vinegar, salt and pepper in a blender and blend on the highest speed for 45 seconds. Scrape the sides down with a mini spatula and blend again for 15 seconds. Add more water to thin if needed. Pulse in the dill afterwards (blending the dill initially would turn the dressing green).
  2. Toss the beets with the dressing. Add the cooked beets and homemade dressing to a large mixing bowl. Stir well to combine.
  3. Add the chopped cucumber to the salad. Mix the cucumbers in gently in order to keep them green, or toss completely to coat with the dressing (where they will look pink like the beets).
  4. Season to taste with salt and pepper.
  5. Garnish and serve. Transfer salad to a serving bowl and garnish with fresh dill and chives. Serve chilled or at room temperature.


*How to cook beets:

  • Steaming: To steam beets, scrub off any debris and place in a steamer basket above 2 inches of water. Set the burner to high heat to bring to a boil and then cover. Turn the burner down to medium and steam for 30-40 minutes, depending on their size (larger beets take longer). Allow the beets to cool before handling. From here you can easily peel the skin off.
  • Instant Pot: Remove the leafy greens but leave the skin when adding to the steamer basket. Add 2 cups of water and cook on manual high pressure for 18 minutes. Manual release and allow the beets to cool before handling. The skin will peel right off!
  • Prep Time: 15
  • Category: Salad
  • Cuisine: Greek