A Quick and Flavorful Journey: The Ultimate Beetroot Salad Recipe

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.


  • 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:

  1. Begin by grating boiled (or baked) beets that have been peeled, placing them on a plate before transferring to a deeper bowl.
  2. Dice the pickled cucumbers and add them to the bowl with the beets.
  3. Hard boil the eggs, then chop them into small cubes and incorporate them into the mix.
  4. Finely chop the dill and add it to the vegetable bowl.
  5. 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.
  6. Season with black pepper and add the mayonnaise or yogurt, mixing well to combine all the flavors.
  7. Chill the prepared salad in the refrigerator for about 30 minutes to enhance its flavors.
  8. 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.