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Simple and easy vegetable salad with beets, cucumbers, and beets, tossed in a crunchy basil pesto vinaigrette | @littlebroken

Beet, Cucumber, and Radish Salad with Basil Pesto Vinaigrette



  • 1 lb. fresh beets, trimmed (do not peel), about 3-4 medium
  • 810 medium/large radishes, julienned, about 1 1/2 cups
  • 1/2 seedless cucumber, julienned, about 1 cup
  • salt and pepper

Basil Pesto Vinaigrette

  • 1/4 cup Easy Homemade Basil Pesto, at room temperature (see note below about using store pesto)*
  • 1 Tbsp. finely chopped walnuts
  • 1 Tbsp. finely chopped almonds
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. extra-virgin olive oil


  1. Place trimmed beets in a medium saucepan; cover with water and cook over medium/low heat until knife tender, about 20-25 minutes. Cool completely. Peel the beets and cut into matchsticks.
  2. Toss the beets, radishes, and cucumber with the basil vinaigrette. Season with salt and pepper, to taste. Serve immediately (see note below).**

Basil Pesto Vinaigrette

  1. Whisk all ingredients together. Serve immediately.


*I tested this recipe with store pesto and it completely changed the taste! Store pesto is much saltier and has more acidity than the homemade version so the salad taste completely changed. I highly recommend making your own pesto.
**This salad is best when served immediately while the veggies are crisp and crunchy. If you want the salad super chilled, I recommend chilling the veggies separately before mixing with the vinaigrette.