Beetroot and Cucumber Salad with Dill
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Beetroot and Cucumber Salad with Dill
Ingredients
- Beetroot - 2 lbs
- Champagne Vinegar - 1½ tablespoons
- Coarse Salt - to taste
- Vegetable Oil - 1 tablespoon
- Ground Black Pepper - to taste
- English cucumber - ½ piece
- Sour Cream - 2 tablespoons
- Chopped Green Onions - 1 tablespoon
Step by Step guide
Step 1
Rinse the beetroot well and wrap each one in foil.
Step 2
Preheat the grill or barbecue (you can also preheat the oven to 392°F). Place the beetroot on the grill for 40–45 minutes until soft, turning occasionally. Cool, peel, and cut into small segments. Transfer to a bowl.
Step 3
Add vegetable oil and 1 tablespoon of vinegar to the beetroot. Season with salt and pepper.
Step 4
In another bowl, mix the cucumber sliced into thin half-moons, sour cream, dill, and the remaining vinegar. Season with salt and pepper.
Step 5
Arrange the beetroot on plates and top with the cucumber salad.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.