This refreshing beet and cucumber salad with creamy goat cheese is simple to prepare and makes a perfect side for summer barbecues. Crisp cucumber, tender beets and tangy goat cheese are dressed in a bright shallot champagne vinaigrette for a light, flavorful dish everyone will enjoy.
Why This Recipe Works
- Quick and easy: Using pre-steamed beets makes this salad a breeze. A little chopping and a simple vinaigrette are all you need.
- Great flavor contrast: Earthy beets and creamy goat cheese pair perfectly, while crunchy cucumber adds a refreshing balance for a standout appetizer or side dish.
How To Make Beet And Cucumber Salad
- This vegetarian recipe uses minimal, fresh ingredients. The shallot champagne vinaigrette is easy to whisk together and really pulls the salad together. You’ll need a small shallot, champagne vinegar, a neutral oil (avocado oil works well), garlic powder, Dijon mustard and a pinch of salt.
- Cooking beets at home: If you prefer to cook raw beets, trim and wash them well and boil until fork-tender. Depending on size, that takes about 25 minutes to 1 hour. Shock in an ice bath, then rub off the skins with a paper towel and trim any tough ends.
- Best cucumber choice: English or mini Persian cucumbers are less watery and ideal here. If using a regular cucumber, halve lengthwise and scoop out the seeds before chopping. Salt the chopped cucumber and let it rest on paper towels to draw out excess moisture for a crisp texture.
Tips And FAQs
- Store the salad in an airtight container in the refrigerator for 2–3 days. After that the cucumber may begin to soften.
- Can I use a different cheese? Yes—feta is a good alternative if you prefer, though it’s less creamy than goat cheese.
- Can I add nuts? Absolutely. Candied walnuts or pecans add a lovely crunchy contrast and work very well with the flavors in this salad.
Beet and Cucumber Salad with Goat Cheese
This beet and cucumber salad with goat cheese is bright, crunchy and easy to make—ideal as a side or light appetizer for warm-weather meals.
Prep Time
15 mins
15 mins
Total Time
15 mins
15 mins
Ingredients
- 1 cup cucumber peeled and sliced (about 1 medium cucumber)
- 2 cups beets cooked and chopped (about 3–4 small to medium beets)
- 3 tablespoons goat cheese
- 1 tablespoon fresh chives finely chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
Shallot Champagne Vinaigrette
- 3 tablespoons avocado oil or another neutral oil
- 2 tablespoons champagne vinegar
- 1 small shallot finely chopped
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- 1 pinch salt
Instructions
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Peel and slice the cucumber. Place the slices in a bowl lined with paper towels, sprinkle with salt, and let sit while you prepare the other ingredients.
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Finely chop the shallot, beets and chives.
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In a small bowl whisk together the oil, champagne vinegar, Dijon mustard, garlic powder, a pinch of salt and pepper, and the chopped shallot.
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Wipe excess moisture from the cucumber with paper towels. In a large bowl combine the beets, cucumber, crumbled goat cheese, chives and vinaigrette. Toss gently and serve.
Notes
The nutrition information is an estimate per suggested serving using the listed ingredients and does not include optional additions.
Nutrition
Serving: 1 serving
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Calories: 161 kcal
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Carbohydrates: 9 g
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Protein: 3 g
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Fat: 13 g
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Calories: 161 kcal
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Carbohydrates: 9 g
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Protein: 3 g
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Fat: 13 g