Beetroot and pickled cucumber salad
4 servings
30 minutes
Beet and pickled cucumber salad is a simple yet exquisite dish of European cuisine, filled with vibrant flavors and pleasant texture. The roots of this recipe are believed to trace back to traditional home kitchens in Eastern European countries, where beets and pickled vegetables were popular ingredients. The sweetness of roasted or boiled beets harmonizes with the tanginess of pickled cucumbers and the mild sharpness of onions. Dill adds fresh herbal notes, while mayonnaise provides creaminess and binds the components together. This salad is perfect as a standalone appetizer or a side dish for meat and fish dishes. It not only delights the taste buds but also stands out aesthetically – the rich burgundy color of beets makes it appealing on a festive table.
1
Prepare the ingredients. Boil or roast the beetroot beforehand.
- Beetroot: 400 g
2
Slice the onion into thin half-rings.
- Onion: 1 head
3
Pour boiling water over the onion for 5 minutes to remove the bitterness.
- Onion: 1 head
4
First, cut the beet into slices about 0.5 cm thick.
- Beetroot: 400 g
5
Then cut each beet slice lengthwise to make thin sticks.
- Beetroot: 400 g
6
Drain the water from the onion.
- Onion: 1 head
7
Combine onion and chopped beet.
- Beetroot: 400 g
- Onion: 1 head
8
Cut the pickled cucumbers into sticks like the beetroot.
- Marinated cucumbers: 250 g
9
Add them to the dish with other components.
- Marinated cucumbers: 250 g
10
Chop the dill finely.
- Dill: 1 bunch
11
Add mayonnaise and herbs to the chopped vegetables. Mix thoroughly. Let the salad soak in the refrigerator.
- Mayonnaise: to taste
- Dill: 1 bunch
12
Place the dish in a salad bowl, and you can garnish with lettuce leaves. Serve.
