Juicy salad of beetroot, red pepper and cucumber

2 servings

10 minutes

This bright and juicy salad of beetroot, red bell pepper, and cucumber is a true gastronomic delight. It combines the sweet softness of boiled beets, the freshness of cucumber, and the mild spiciness of red onion. Olive oil adds tenderness to the dish, while sesame provides a pleasant textural note. Originating from European cuisine, this salad is perfect as a light standalone dish or as a side for meat and fish. It is rich in vitamins and beneficial microelements and fits perfectly into the diet of those who watch their health. Easy to prepare but impressive in taste and colorful appearance, it makes any meal more festive.

Energy value per serving

• Calories: 186.1
• Proteins: 3.9g
• Fats: 10.1g
• Carbohydrates: 20.3g

Ingredients

• Beet: 1 pc
• Red sweet pepper: 1 pc
• Cucumbers: 1 pc
• Red onion: 1 pc
• Sesame: to taste
• Olive oil: 1 tbsp
• Salt: to taste
• Ground black pepper: pinch

Cooking steps

1. Boil the beetroot

   Required ingredients:

   • Beet: 1 piece

2. Chop the beet, pepper, and cucumber into 1 centimeter cubes (or slightly larger).

   Required ingredients:

   • Beet: 1 piece
   • Red sweet pepper: 1 piece
   • Cucumbers: 1 piece

3. Slice the red onion into half rings

   Required ingredients:

   • Red onion: 1 piece

4. Mix the ingredients and drizzle with olive oil, add pepper and salt

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  pinch

5. Sprinkle with sesame before serving

   Required ingredients:

   • Sesame:  to taste