Beetroot salad with pickles

4 servings

25 minutes

Beetroot salad with pickled cucumbers is a bright and tasty dish that combines the sweetness of beets with the tanginess of pickled cucumbers. This salad has deep roots in European cuisine, especially in Slavic countries where beets hold an important place in traditional recipes. Tender boiled beets pair wonderfully with crunchy cucumbers and sweet red onions, creating a harmony of flavors. A light dressing of sunflower oil adds richness to the dish, while salt and black pepper enhance its taste. Beetroot salad is perfect as a standalone dish or as a side to meat and fish dishes. It is rich in vitamins, healthy for you, and refreshingly delicious. An ideal treat for lovers of simple yet exquisite flavor combinations!

Energy value per serving

• Calories: 244.3
• Proteins: 3.4g
• Fats: 18.2g
• Carbohydrates: 17.5g

Ingredients

• Beet: 3 pc
• Pickles: 4 pc
• Sweet red onion: 1 head
• Unrefined sunflower oil: 4 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Boil the beet and let it cool. Then cut it into small, not very thin slices.

   Required ingredients:

   • Beet: 3 pieces

2. Cut the cucumbers into slices.

   Required ingredients:

   • Pickles: 4 pieces

3. Place beetroot, onion, and cucumber in a salad bowl, season with salt and pepper to taste, add oil, mix well and let it sit for 10-15 minutes.

   Required ingredients:

   • Beet: 3 pieces
   • Sweet red onion: 1 head
   • Pickles: 4 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Unrefined sunflower oil: 4 tablespoons

4. Stir again before serving