Beets, cucumber, and oranges might not sound like an obvious trio, but together they make one of the most refreshing salads you can put on the table - earthy beets, cool crisp cucumber, and juicy citrus, all pulled together with fresh dill and a bright squeeze of lemon. It comes together in about 15 minutes if you use pre-cooked beets, and it's just as good made a day ahead.
Key Ingredients & Substitutions
- Beets. The easiest route is microwaving them (see the recipe for timing), but roasted or boiled beets work just as well - even good-quality steamed beets from the grocery store's produce section save time on a busy night.
- Cucumber. Peeling is optional if the skin isn't waxed or bitter; either way, a thin slice keeps the salad light rather than watery.
- Small sweet oranges. Clementines or mandarins are ideal since they section easily and have no seeds; a navel orange cut into segments works too, just trim away the white pith.
- Fresh dill. Dill and beets are a classic pairing for good reason - the herb's slight anise note cuts through the beets' earthiness. Fresh chives or a mix of dill and mint are good substitutes if dill isn't on hand.
- Lemon juice and maple syrup or agave. Together they form a simple sweet-tart dressing that lets the beets and oranges shine rather than masking them - taste as you go, since beet sweetness varies quite a bit from batch to batch.
Why Beets and Citrus Work So Well Together
Beets have an earthy, almost mineral sweetness that can taste one-note on its own. Citrus brings acidity and a completely different kind of sweetness, which is why beet-and-orange (or beet-and-grapefruit) combinations show up so often in salads. The cucumber's job here is mostly textural - it adds a cool, watery crunch that keeps every bite from feeling heavy, which is especially welcome once the beets are diced small and coated in dressing.
Variations
- Add greens. Serve this over a bed of arugula or baby spinach to turn it into a more substantial salad course.
- Add crunch. Toasted walnuts, pistachios, or pepitas add texture and a nice contrast to the soft beets.
- Make it creamy. A few crumbles of vegan feta add richness if you want to dress the salad up for company.
- Swap the citrus. Grapefruit segments make a slightly more tart, grown-up version of this salad.
Tips for the Best Beet, Cucumber, and Orange Salad
- Dice the beets small and uniform. Roughly ½-inch pieces let the dressing coat every side and make the salad easier to eat in one bite alongside the cucumber and orange pieces.
- Cook the beets ahead. Since they need to cool before peeling and dicing, cooking them a day in advance (or using store-bought cooked beets) is the easiest way to get this salad on the table fast.
- Wear gloves or expect pink hands. Beet juice stains - a pair of kitchen gloves while peeling and dicing saves the cleanup.
- Section the oranges over the bowl. This catches any juice that escapes and adds it straight to the dressing instead of losing it to the cutting board.
Make Ahead & Storage
This salad keeps for up to 2 days in a sealed container in the refrigerator, though the beets will bleed color into the cucumber and oranges the longer it sits - still delicious, just less visually distinct. For the prettiest presentation, toss the ingredients together no more than a few hours before serving.
How to Serve
Serve chilled as a starter salad, a side for a holiday table, or a light lunch on its own. If you love it, be sure to check out these other tasty beet-forward dishes:
Recipe
Beet, Cucumber, and Orange Salad
Ingredients
- 2 large or 3 medium beets rinsed, trimmed, and cooked or microwaved until just tender
- ½ medium cucumber peeled, and sliced
- 2 small sweet seedless oranges such as small clementines, sectioned
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh chives or scallion
- 1 to 2 tablespoons minced fresh mint optional
- Juice of ½ to 1 lemon about 2 to 4 tablespoons
- 1 tablespoon maple syrup or agave nectar or to taste
- Salt and freshly ground pepper to taste
Instructions
- The easiest way to cook beets is to microwave them in a covered container with about ¼ inch of water at the bottom. Start with 2 minutes per medium beet or 3 minutes per large beet, and add a minute per beet until they can be pierced through with a little resistance. Let stand until cool enough to handle.
- Peel the cooked beets, then cut into ½-inch dice. Combine them in a mixing bowl with the remaining ingredients. Serve at once or cover and chill before serving.
Jan says
Great combination of flavors. Enjoyed by two people who claimed they did not like beets. I omitted the dill and the sweetener. I used tangerines as that is what I had on hand. I loved the three-color combination. The beets looked like little jewels. The mint is essential.