Beetroot and Pickled Cucumber Salad
⏳ Time
30 minutes
🥕 Ingredients
5
🍽️ Servings
4
Description
Beetroot and Pickled Cucumber Salad
Ingredients
- Beetroot - 14.1 oz
- Pickled Cauliflower - 8.8 oz
- Onion - 1 head
- Mayonnaise - to taste
- Dill - 1 bunch
Step by Step guide
Step 1
Prepare the ingredients. Pre-cook or roast the beetroot.
Step 2
Slice the onion into thin half-rings.
Step 3
Pour boiling water over the onion for 5 minutes to remove the bitterness.
Step 4
First, slice the beetroot into rounds about 0.5 cm thick.
Step 5
Then, cut each beetroot round lengthwise to make thin sticks.
Step 6
Drain the water from the onion.
Step 7
Combine the onion and sliced beetroot.
Step 8
Cut the pickled cucumbers into sticks similar to the beetroot.
Step 9
Add them to the dish with the other components.
Step 10
Finely chop the dill.
Step 11
Add mayonnaise and herbs to the chopped vegetables. Mix thoroughly. Let the salad marinate in the refrigerator.
Step 12
Serve the dish in a salad bowl, optionally garnish with lettuce leaves. Serve.
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