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Beet, goat cheese, and cucumber salad on a white platter with dill garnish

Quick Beet, Goat Cheese, and Cheese Cucumber Salad for Summer

This vibrant summer salad combines earthy roasted beets, creamy goat cheese, and crisp cucumbers with a tangy lemon dressing. Ready in 30 minutes, it's perfect for picnics, potlucks, or a light weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 medium red beets about 1 lb, scrubbed and trimmed
  • 2 large English cucumbers or 3 regular, thinly sliced
  • 4 oz soft goat cheese crumbled
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove minced
  • Salt and freshly ground black pepper to taste
  • 2 tbsp chopped fresh dill or mint optional

Method
 

  1. Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil. Place on a baking sheet and roast for 40–50 minutes, until fork-tender. Let cool completely, then peel off skins (they should slip off easily). Cut beets into wedges.
  2. While beets roast, place cucumber slices in a colander and sprinkle with 1/2 teaspoon salt. Toss to coat and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper until emulsified.
  4. In a large bowl, combine beet wedges and cucumber slices. Pour dressing over and toss gently to coat.
  5. Transfer salad to a serving platter. Scatter crumbled goat cheese on top. Garnish with fresh dill or mint if using. Serve immediately or refrigerate for up to 2 hours before serving.