Body + Soul – Refresh Your Summer Menu with Chloe Wheatland’s Beetroot and Cucumber Bowl Recipe

This dish is summer on a plate

Summer is all about embracing fresh produce. After weeks of festive indulgence, this beetroot and cucumber bowl is the perfect remedy for those post-holiday healthy cravings.

After a season of festive indulgence, nothing feels better than hitting refresh with something light, wholesome and utterly delicious.

Packed with crisp cucumber ribbons, tangy dill and an earthy beetroot whip, this dish isn’t just a feast for the senses—it’s a gentle reset for your body that’s perfect as a light lunch or a crowd-pleasing side kick for your summer barbecues.

With minimal prep and maximum flavour, it’s a testament to how fresh, plant-based ingredients can transform simple dishes into something extraordinary.

Chloe Wheatland’s vegan beetroot and cucumber bowl

Ingredients

Beetroot and Cucumber Bowl

• juice of ½ lemon
• 1 tbsp olive oil
• 4 large Lebanese cucumbers, shaved into ribbons
• 2 tbsp dill sprigs, chopped
• vegan feta, dill and olive oil, to serve

For the beetroot whip

• 400g can cannellini beans, drained and rinsed
• 4 cooked baby beetroot (250g from vacuum-sealed pack)
• 1 clove garlic
• 2 tbsp tahini
• 2 tbsp nutritional yeast
• 2 tsp balsamic vinegar

Method

Step 1. To make the beetroot whip, combine the cannellini beans, beetroot, garlic, tahini, nutritional yeast, balsamic vinegar, 2 tablespoons of water and a pinch of salt and pepper in a food processor. Process until smooth, adding a dash more water if needed to thin.

Step 2. For the cucumber salad, mix the lemon juice, olive oil and a pinch of salt and pepper in a large bowl. Add the cucumber and dill and toss to coat.

Step 3. To serve, dollop the beetroot whip into shallow serving bowls and top each with the cucumber salad. If you like, top with vegan feta and dill and a drizzle of olive oil.

TIP: You can substitute the cucumbers with zucchini in this recipe if you prefer.