Beet and Cucumber Salad
Updated November 10, 2025
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 1 hour 50 minutes
- Prep Time
- 1 ½ hours
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large shallot, finely diced
3 tablespoons lemon juice
Salt and black pepper
2 tablespoons Dijon mustard
¼ cup extra-virgin olive oil
1 English cucumber, or 6 Persian, peeled
4 or 5 small beets, boiled until tender and peeled (see Tip)
1 small head of butter lettuce (optional)
2 tablespoons roughly chopped dill
1 tablespoon roughly chopped tarragon, plus some whole leaves
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 126 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 3 grams fiber; 356 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the vinaigrette: Put shallot and lemon juice in a small bowl. Add a pinch of salt and pepper. Stir in the Dijon mustard until it dissolves. Whisk in olive oil.
- Step 2
Halve cucumbers lengthwise, then cut each half into ¼-inch-thick slices. Transfer to a bowl and season with salt and pepper. Halve the beets and cut into ¼-inch-thick half-moon slices and place in a separate bowl. Season with salt and pepper.
- Step 3
Add half the dressing to each bowl, and toss both to coat well. Let sit for 10 minutes or up to 1 hour at room temperature (you can also refrigerate, if desired).
- Step 4
Line individual plates with a few leaves of butter lettuce, if you like. Put a spoonful of beets and a spoonful of cucumber on each plate. Sprinkle each plate with dill, followed by the tarragon.
To cook the beets, place them in a medium pot, and add water to cover by several inches. Bring to boil, then cook at brisk simmer for 45 minutes to 1 hour, until easily pierced with a paring knife. Drain and let cool slightly. While still warm, the skins can be easily rubbed off.
Private Notes
Comments
what is a good substitute for tarragon?
Small beets will cook in about 30 min tops if boiled or steamed.
Such a great summer dish! Added some arugula to the butter lettuce; subbed flat parsley for the tarragon; and paired it with a small portion of grilled salmon. Easy and delish!