Discover the joy of crafting a beetroot salad that combines simplicity, speed, and irresistible flavors. This delightful dish is sure to become an instant favorite among family members, offering a refreshing twist to your meal repertoire. Originating from a culinary treasure trove, this recipe guides you through the steps to create a vibrant and nutritious salad that’s both quick to prepare and packed with taste.
Ingredients:
- 3 medium-sized beets
- 3 to 4 medium pickled cucumbers or 10.5 ounces (300 grams) of small ones
- 1 onion
- 3 to 4 eggs
- 1 bunch of dill
- 1/2 teaspoon of ground black pepper
- 2 to 3 tablespoons of homemade mayonnaise (preferably made without oil) or thick white yogurt for a healthier alternative
Preparation Steps:
- Begin by grating boiled (or baked) beets that have been peeled, placing them on a plate before transferring to a deeper bowl.
- Dice the pickled cucumbers and add them to the bowl with the beets.
- Hard boil the eggs, then chop them into small cubes and incorporate them into the mix.
- Finely chop the dill and add it to the vegetable bowl.
- In a pan, lightly fry the onion (chopped into small pieces) in oil over medium heat until it turns golden brown, roughly 10 minutes, then add to the salad.
- Season with black pepper and add the mayonnaise or yogurt, mixing well to combine all the flavors.
- Chill the prepared salad in the refrigerator for about 30 minutes to enhance its flavors.
- Before serving, garnish with additional chopped dill for a fresh touch.
This beetroot salad recipe is a testament to how easy and enjoyable healthy eating can be. It’s perfect for those seeking a quick yet nutritious addition to their meals.