Healthy, low-calorie, tasty, nutritious - beetroot salad with eggs and cucumbers. Step by step recipe with photo. Video recipe.
Recipe content:
Beets are a frequent guest on our table. It is included in the first and second courses, appetizers and salads. The vegetable will come with a special taste and bring great benefits. And, despite the fact that a lot of salads have been invented with beets, from everyday to festive ones, today I propose to cook a simple beetroot salad with eggs and cucumbers. Due to the presence of eggs in the recipe, the salad is not only tasty, but also more satisfying and nutritious, and cucumbers add juiciness and piquancy to the dish. The combination of these products is very advantageous. The dish turns out appetizing and non-standard. It will pleasantly surprise all eaters with its taste.
And perhaps the recipe for this salad will seem too simple to you. But believe me, beets are not only suitable for vinaigrette. Such a salad can be served not only for a weekday dinner, it is also not a shame to serve it to the festive table. The recipe itself is extremely simple, but the result is excellent! Still it is impossible not to say that the salad is low-calorie. If you have excess weight, then feel free to use this salad, because it is dressed with natural low-fat yogurt. But if you wish, you can take mayonnaise if the extra calories do not scare you.
- Calorie content per 100 g - 96 kcal.
- Servings - 1
- Cooking time - 10 minutes for cutting, plus time for boiling beets and eggs
Ingredients:
- Beets - 1 pc.
- Eggs - 1 pc.
- Pickled cucumbers - 1 pc.
- Fermented natural low-fat yogurt - for dressing
- Salt - a pinch
Step-by-step preparation of beetroot salad with eggs and cucumbers, recipe with photo:
1. Wash the beets, put them in a cooking pot and boil until tender. Its cooking time can vary from 30 minutes to 2 hours. It depends on the size and age of the root crop. A young vegetable of a small size will cook quickly, an old fruit and a large one will take longer. After the vegetable, cool, peel and cut into cubes or straws.
2. Hard boil eggs, cool in ice water, peel and cut into cubes. Boil them hard boiled for 8 minutes after boiling. Long cooking will give the yolk a blue tint.
3. Blot the pickled cucumbers with a paper towel and cut into cubes, like all previous products. Try to observe uniform cutting of all products.
4. Dress the salad with yogurt. If desired, you can season it with mayonnaise or olive oil.
5. Mix the salad and you can start the meal. You can serve it with any side dishes, meat steak, fried fish etc.
Beet and pickle salad may contain boiled, baked, even raw beets. The taste of the dish will be significantly different.
The main thing is unique beneficial features it is preserved during storage and heat treatment.
You can add various fruits, vegetables, nuts to salads. Vegetable oils, mayonnaise, sour cream are usually used as dressings.
Cucumbers should not be sour, without vinegar, barrel. It is desirable that they are crunchy.
Cucumbers cut into cubes. Otherwise, they will turn the salad into mush. Boiled beets are especially good. It is recommended to wash it well and do not clean it. At the same time, they are better preserved useful material.
How to cook a salad of beets and pickles - 15 varieties
Salad contains a minimum amount of ingredients. Prepared without seasoning. Enough for the juiciness of the salad oil, which is used in frying.
Ingredients:
- Beets - 4 pcs.
- Cucumbers (medium-sized) - 5 pcs.
- Vegetable oil - 2 tbsp. l.
- Bow - head
- Salt, pepper, herbs - to taste
Cooking:
Boiled beets until tender, peel. Cut the beets and cucumbers into strips, onions into half rings.
Lightly fry the beets in oil, then cucumbers, onions for 3-5 minutes. Transfer the vegetables to a salad bowl.
Finely chop the greens, add to the salad. Mix everything, if necessary, salt.
Salad cooks very quickly. Delicious and healthy.
Ingredients:
- Beets - 4 pcs.
- Cucumbers - 2 pcs.
- Vegetable oil - 2 tbsp. l.
- Onion - 1 pc.
Cooking:
Pre-boil the beets, cut into strips and transfer to a salad bowl. Stir by adding oil. Cut cucumbers into strips, onions into half rings and put in a salad bowl. Pour in the oil and toss the salad.
If you do not like sweet beets, you can add a little brine, lemon juice.
Salad ready.
There are a lot of useful substances in cabbage and beets, which the body lacks so much in the cold season of winter.
Ingredients:
- Beets - 600 g.
- salted cabbage and cucumbers - 300 g each.
- Vegetable oil - 70 ml.
- Garlic - 2 cloves
- Greens, allspice - to taste
Cooking:
Cut the boiled beets and cucumbers into cubes. Transfer the vegetables to a bowl. Add cabbage, pepper, chopped garlic, herbs, oil, mix. Salad ready.
You can add fried onions.
A hearty independent dish and an inexpensive side dish for every day. Garlic gives a spicy taste. Addendum quail eggs(5 pieces) will make the salad more healthy.
Ingredients:
- Cucumbers - 2 pcs.
- Beets - 0.5 kg.
- Eggs - 2 pcs.
- Garlic - 4 cloves
- Salt - to taste
- Mayonnaise - 2 tbsp. l.
Cooking:
Grate boiled beets and eggs. Cucumbers cut into slices. Combine the ingredients, put salt, mayonnaise.
You can use pickled cucumbers for salad. When using pickled cucumbers, the taste is sour, in the second case - a little sweetish, richer.
Decorate beautifully and serve.
Salad for lovers vegetable dishes and a lovely side dish.
Ingredients:
- Beets, potatoes, cucumbers - 3 pcs.
- Vegetable oil - 2 tbsp. l.
- Vinegar 3% - 1 tbsp. l.
- Greens, salt, pepper - to taste.
Cooking:
Bake the beets in the oven, cut into small pieces. Boil potatoes without peeling. Put the beets and potatoes in a bowl, add pepper, salt, oil, vinegar. Stir the salad. Before serving, lightly heat the salad in the oven or microwave, sprinkling with chopped herbs.
Salad tender, tasty, easy to prepare.
Ingredients:
- Cucumbers - 2 pcs.
- Beets - 3 pcs.
- Green peas - 2 - 3 tbsp. l.
- Processed cheese - 1 pc.
- Sour cream (mayonnaise) - 2 tbsp. l.
- Garlic - 1 clove
- Salt, pepper - to taste.
Cooking:
Cooked, peeled beets, cucumbers, cheese cut into cubes and put in a bowl. Add sour cream, salt, pepper and squeeze the garlic. Mix the salad and place in the refrigerator for 2 hours. The beets will be soaked in filling and become tender. Salad can be garnished with grated cheese and herbs.
Salad - vinaigrette especially popular in winter
Vinaigrette is one of the most popular salads from beets. Successful combination simple products makes food accessible. Vegetables for its preparation can be stored for a long time.
Ingredients:
- Beets - 2 pcs.
- Potatoes, cucumbers - 3 pcs.
- Onions, carrots - 1 pc.
- Sunflower oil- 2 tbsp. l.
Cooking:
Boil beets, carrots, potatoes. Cut all vegetables small cubes. Add the oil and mix the salad thoroughly.
The dish is beautiful, healthy, dietary.
Ingredients:
- Beets - 1 pc.
- Cucumbers, carrots, potatoes - 2 pcs.
- Vegetable oil - 3 tbsp. l.
- Canned green peas - 100 g.
- Greens - optional
Cooking:
Boil the vegetables until cooked, peel and cut into cubes of the same size.
Cut the cucumber into 2 parts and soak in cold water for 25 minutes.
Transfer the cooled vegetables and peas to a salad bowl, add oil.
Rinse the cucumber, cut off the skin, cut into cubes, add to the vegetables. When serving, decorate the salad with greens.
The salad is very healthy, tasty and easy to prepare.
Ingredients:
- Beets (small) - 6 pcs.
- Cucumbers - 2 pcs.
- Vegetable oil - 2 tbsp. l.
- Prunes - 10 pcs.
- Walnuts - to taste
- Garlic - 4 cloves
Cooking:
We boil the beets. Cut the prunes, garlic and cucumbers into small pieces, crush the nuts.
Three beets on a grater and transfer to a plate. Add cucumbers, garlic, prunes, nuts, oil. We mix everything.
You can add mayonnaise. The salad will taste even better.
Salad hearty, very beautiful. Mushrooms add calories and great taste.
Ingredients:
- Beets - 3 pcs.
- Cucumbers, carrots - 2 pcs.
- Salted mushrooms (any) - to taste
- Vegetable oil - 3 tbsp. l.
- Onion - 1 pc.
Cooking:
Cut the boiled beets, onions, carrots and peeled cucumbers into cubes. Cut the rest of the beets into thin strips. Leave the caps of small mushrooms whole. Peel cucumbers and cut into cubes.
Arrange the vegetables in rows on an oblong platter and drizzle with vegetable oil.
The salad is good for those who cannot imagine a full meal without meat.
Ingredients:
- Beets - 1 pc.
- Cucumbers, potatoes, eggs - 2 pcs.
- Chicken fillet - 0.5 kg.
- Carrots, onions - 1 pc.
- Celery root - 100 g.
- Vinegar 9% - 2 tbsp. l.
- Mayonnaise, herbs, salt - to taste
Cooking:
Boil vegetables, peel, grate, transfer to a bowl.
Add the pieces boiled fillet, chopped cucumbers, eggs and celery.
Marinate the onion in vinegar for 10 minutes, add to the resulting mixture.
Add mayonnaise, mix thoroughly and garnish with herbs.
For a festive table, lay out all the ingredients in layers, spreading with mayonnaise. The best decoration is greens and crumbled boiled yolk.
Piquancy and a special taste give the salad cheese and garlic.
Ingredients:
- Cucumbers and beets - 2 pcs.
- Cheese - 50 - 100 g.
- Salt, mayonnaise, garlic - to taste
Cooking:
Rub the straw on Korean grater boiled beets, cucumbers, cheese. Put on a plate. Put mayonnaise, garlic and mix.
Salad ready.
It's pretty simple, lean, but delicious salad rich in protein.
Ingredients:
- Beets - 0.5 kg.
- Cucumbers - 4 pcs.
- Beans - 300 g.
- Bulgarian pepper - 1 pc.
- Red onion - 1 pc.
- Greenery
- Olive oil - 2 tbsp. l.
Cooking:
Boil beans and beets. Cut cucumbers into slices, pepper into cubes, onion into half rings. Peel the beetroot and rub it on a grater. Place all ingredients in a dish. Pour the salad with oil, sprinkle with herbs.
The dish is different delicate taste, aroma, beautiful.
Ingredients:
- Beets - 0.5 kg.
- Cucumbers - 250 g.
- Garlic - 2 cloves
- Canned peas, cheese - 200 g each.
- Salt, mayonnaise, herbs - to taste
Cooking:
Boil and peel the beets.
In order for the beets to retain their bright color, add a little table vinegar to the water during cooking.
Dice cucumbers and beets, put on a plate. Add peas, marinade plums, shredded cheese and lettuce.
Ready salad season with a mixture of mayonnaise, chopped garlic and herbs. Before serving, it is advisable to keep a couple of hours in the refrigerator so that the salad is infused.
Ingredients:
- Beets - 1 pc.
- Feta cheese - 50 g.
- Fresh lemon - 1 tbsp. l.
- Black balsamic - 1 tbsp. l.
- Salted gherkins - 100 g.
- Olive oil - for frying
- Salt, sugar, pepper - 1 tbsp. l.
Cooking:
Boil beets, peel, grate. Fry the beetroot in oil in a hot skillet. Finely chop the gherkins.
Pour fresh lemon into the pan, mix, salt, pepper, pour sugar. Pour in black balsamic.
After the liquid has evaporated, transfer the beets to the gherkins. Stir the salad. When serving salad to the table, put cubes of delicious cheese on top.
Delight family and friends with dishes prepared with soul.
According to scientifically based nutritional rules, in the diet of each of us, to a certain extent, must be present different kinds vegetables in raw and boiled, thermally processed and salted form. According to some researchers, this segment food products can reach a third or even half of the total diet. It is unfortunate that few people in the modern world adhere to such attitudes. Is that people who are seriously involved in their health or sitting on strict vegetable diets. How to find a way out of the current situation and shift your diet towards the consumption of vegetables?
As easy as pie
And it just refers to such dishes, due to the preparation and consumption of which you can quickly catch up. It is prepared simply and quickly. It is quite possible to use it as a daily dish. And also, characteristically, it has a lot of variations on the theme. So every attentive housewife will be able to show her own imagination and build her own signature salad of beets and pickles to please both herself and the guests who have come. Moreover, this dish is also dietary and recommended for use during fasts (in strict - without oil). So in many ways you will be right if you cook it almost daily until you get bored. And you will get bored, believe me, not soon (see the variations on the theme of the dish described below).
A little about the benefits of the ingredients
There are two main ingredients in the salad: beets and cucumbers. And if cucumbers are mostly used pickled or pickled (but better not pickled, without the addition of vinegar), then boiled, baked, and raw beets can be put. The taste of the final product of your culinary fantasies, respectively, will also differ in this dependence. You can try this way and that way - as it will be tastier and more convenient for you this time.
Beet
Well, as for beets, no one doubts its benefits. True, some doctors are diligently trying sometimes to spoil their reputation: they say that raw is harmful to people suffering from stomach diseases. But boiled or baked - this one is certainly beyond all suspicion. Of the features of the product, it should be noted that the beets contain useful elements that do not lose their properties during heat treatment. It also has a unique composition of trace elements and vitamins. Calorie content - 40 kcal / 100 grams. In the composition: proteins - 1.5 g, fats - 0.1 g, carbohydrates - 8.8 g. It contains a lot of fiber, which cleans the body from the inside with a kind of brush. There is a whole sea of useful amino acids in beets. And the magnesium contained there has a therapeutic effect on blood vessels and the heart. But you have to be careful with portions. It should be remembered that beets also have a mild diuretic and laxative effect.
Pickles
Pickled cucumbers with beets, introduced into the dish in the right proportions, enhance the antibacterial and vitaminized effect. Everyone knows that cucumbers (especially homemade, barrel salted) are extremely useful to use, especially in winter. The use of such fermented products, according to some scientists, contributes to the "acidification" of the body and resists the formation of malignant cancer cells.
Seeds and nuts, vegetable oil
All these additional ingredients, introduced into the base salad, are designed to improve the taste and enhance the nutritional value of the dish. It is important to remember the rules of product compatibility. Beetroot and pickle salad usually goes well with peeled and chopped walnuts, and pumpkins. You can add almost any roasted or raw nuts in small quantities. All this stuff is filled with lean sunflower or (some use other types, for example, corn). Let's make a reservation right away that when it is forbidden to use oil, you can squeeze a drop of lemon juice into the salad or drip pickle from under the cucumbers (but then you need to add less salt).
Boiled beets with pickles for salad
Well, with cucumbers everything is clear. It is necessary to take not sour, without vinegar, not pickled, barrel. Yes, and to crunch a little - then the most relish! Cucumbers need to be cut into cubes (some prefer to grate on a coarse grater, but then be prepared for the fact that your salad will turn into gruel). But as for the root crop, the most common option in a salad of beets and pickles is boiled. It is best to cook beets in a separate pan. It is necessary to wash, but many do not recommend cleaning: this is how the useful substances in the root crop are better preserved and less digested. We don't even trim the tails. Cook over low heat until cooked (should be easy to fit on a fork). Then drain the water and let it cool down room temperature. Next, peel and cut or three on a coarse grater - as you like.
Salad "Beets with pickled cucumber". Final stage
The final preparation of a simple and affordable dish short and concise. We introduce cucumbers into the beets. We mix. Add nuts or seeds as desired. Refueling vegetable oil(or we don’t fill it, but then you need to drop lemon juice or pickle). Let sit at the bottom of the refrigerator. We eat with pleasure. Yes, as far as the proportions of the ingredients, experienced housewives prefer to act by eye. But just in case: a few medium-sized root vegetables, a few medium-sized pickles, half a glass of shelled walnuts and a spoonful of vegetable oil.
Beets - very tasty useful product used for preparing various dishes. This vegetable is equally good in boiled, raw, and pickled form. Therefore, he is recognized the best foundation to create cold snacks. In today's article you will find an interesting selection best recipes salad of beets and pickles.
For the preparation of such snacks, it is best to buy small root crops of table varieties. It is important that they are approximately the same size. On the copies you have chosen, no mechanical damage or mold should be visible.
Beetroot goes well not only with pickles, but also with boiled potatoes, carrots, green peas, canned corn or beans. Often, dried fruits, nuts, meat, fish, hard or processed cheese are added to such snacks.
As for sauces, mayonnaise is considered the best dressing for beet and pickle salads, vegetable oil and various mixtures made on the basis of mustard or table vinegar.
Basic option
Despite the fact that this recipe involves the use of a minimum food set, the salad made according to it has a very pleasant taste. To prepare such a dish you will need:
- 4 not too large beets.
- 2 medium pickles.
- A pair of green onions.
- Salt and refined vegetable oil.
Preparing this salad of beets and pickles is very easy and simple. The main part of the time is occupied by the heat treatment of the main ingredient. The washed root crop is poured with water and boiled until tender. As soon as it becomes soft, it is taken out of the pan, cooled, cleaned and rubbed on a medium grater. Then it is combined with chopped cucumbers and chopped feather onions. A fully prepared snack is salted and poured with refined vegetable oil.
Variant with potatoes
This salad of boiled beets and pickles is somewhat reminiscent of classic vinaigrette. But unlike the latter, it contains a not so rich assortment of vegetables. To create such a snack you will need:
- 250 grams of beets.
- 2 medium pickles.
- 250 grams of potatoes.
- A bunch of feather green onions, salt and mayonnaise.
Washed root crops are poured cold water, boil until tender, cool, peel and cut into small cubes. Then they are combined with pieces of pickles and chopped onions. The resulting appetizer is poured over with mayonnaise and mixed. If necessary, it can be slightly salted.
Chicken variant
This hearty and tasty beetroot salad will surely interest those who cannot imagine a full meal without something meaty. To prepare it you will need:
- Large chicken fillet.
- Big beet.
- 2 medium pickles.
- 2 boiled eggs.
- Small bulb.
- Medium carrot.
- 3 potatoes.
- 100 grams of root celery.
- 2 tablespoons 9% vinegar.
- Salt, herbs and mayonnaise.
All vegetables, with the exception of onions, celery and cucumbers, are boiled until tender, cooled completely, peeled and grated on a medium grater. Then they are combined in a deep bowl. Chopped celery pieces are also laid there. boiled chicken, chopped cucumbers and chopped eggs. All this is mixed with onions, previously marinated in vinegar. A ready-made salad of boiled beets and pickles is seasoned with mayonnaise and decorated with herbs. If the appetizer is to be served on festive table, then it can be arranged a little differently. To do this, lay out all the ingredients in layers on a flat plate, spreading them with mayonnaise. The best decoration in this case will be crumbled boiled yolk.
Canned Bean Option
This simple yet delicious beetroot salad can replace a full meal for those on a vegan diet. To prepare it you will need:
- A can of canned beans.
- Half a kilo of beets.
- 4 medium pickles.
- 2 potatoes.
- Small bulb.
- Olive oil.
Washed root crops are boiled in their uniforms, cooled, peeled and cut into identical cubes. Then slices of cucumbers and beans are added to them. At the last stage, the appetizer is poured with olive oil and supplemented with onion half rings. If desired, a ready-made salad of beans, beets and pickles is sprinkled with chopped dill or chopped parsley.
Variant with garlic and cheese
This is interesting dish is different pleasant aroma and delicate taste. It will certainly appeal to those who love moderately spicy and satisfying food. Plus, it has quite presentable appearance, which means they are not ashamed to treat their friends. To make a similar beet and pickle salad, you will need:
- 200 grams of cheese (processed or hard).
- Half a kilo of beets.
- 250 grams of pickles.
- 2 cloves of garlic.
- 200 grams of canned peas.
- Salt, mayonnaise, herbs and chives.
Thoroughly washed beets are poured with water, boiled until soft. To in the process heat treatment the root crop has not lost its bright color; it is advisable to add a little table vinegar to the saucepan. The finished vegetable is cooled, peeled and cut into small pieces. Then slices of cucumbers are added to it and canned peas from which the entire marinade was previously drained. All this is combined with chopped feather onions and finely chopped cheese. A ready-made salad of beets and pickles is seasoned with a mixture of mayonnaise, crushed garlic and fresh herbs. Before serving, it is kept in the refrigerator for a couple of hours so that it has time to brew.
Variant with boiled beans
This hearty, nutritious snack is very tender and juicy. To prepare it you will need:
- Not too big beets.
- 4 drops Worcestershire sauce
- A teaspoon of grainy mustard.
- 2 medium pickles.
- ½ teaspoon natural honey.
- A glass of beans.
- Medium bulb.
- 2 large spoons olive oil.
- Salt and dill.
Boiled and peeled beets are cut into not too large cubes and combined with onion half rings and slices of cucumbers. Chopped dill and heat-treated beans are also sent there. The finished salad is drizzled with a dressing made from grainy mustard, Worcestershire sauce, runny honey and olive oil. Everything is carefully mixed and laid out on a beautiful plate. If necessary, the appetizer is slightly salted, but this is usually not required.
Buryak is a versatile product, it goes well with almost any ingredient, be it raw, boiled, pickled or pickled. One of the popular dishes based on it is beetroot with pickles, in other words, it is a salad, which, in combination with spices and dressing, turns out to be especially exquisite.
cooking recipes this dish we propose to consider step by step in different variations, this will help you make the perfect salad for your taste.
Salad of beets and cucumbers with egg in a slow cooker
Ingredients
- - 2 pcs. medium-sized + -
- — pinch or to taste + -
- - taste + -
- — 1 PC. medium size + -
- - 2 teeth + -
- - 2 pcs. + -
- — 2 pinches to taste + -
Cooking
The budget option for preparing a delicious beetroot salad is a combination chicken eggs, garlic and pickles with beets. We will bring the main ingredients of the future salad to the desired consistency in a slow cooker, it is much more convenient than boiling beetroot and eggs in a saucepan. The dish is made quickly enough, so you can start preparing it immediately before the guests arrive.
How to cook beetroot salad with cucumber in a slow cooker
- Boil the whole beetroot (if it is very large, cut it in half) in a slow cooker on the “Steaming” mode for 40 minutes. We put in the container of the multicooker bowl simultaneously with beetroot eggs. After 10 minutes of “Steaming”, we take them out, cool, peel them. Cook food in about 3 cups of water.
- We cool the boiled beets, clean, rub on a grater (large).
- Three peeled eggs followed by beets on a coarse grater.
- Pickled cucumbers cut into strips.
- Mix the chopped ingredients, add crushed garlic, ground black pepper, salt to them.
- We dress the salad with beets and cucumbers with oil or mayonnaise. Serve ready meal to the table.
If you want, you can add carrots to the salad. Boil it in a slow cooker until it softens, then finely chop and add to the dish. This appetizer can be served various cereals, fish, meat dishes or potatoes.
Beetroot with pickles and potatoes
If you want to cook an unusual beet salad - add to it boiled potatoes. To dress such a dish, take mayonnaise, but always diluted with mustard. The hotter the mustard, the spicier the salad will be.
Can also be used sweet mustard mixed with sour cream. This dressing is more delicate, so your salad in this case will turn out to be more tender and juicy.
Ingredients
- Potatoes - 500 g;
- Cucumbers (salted or pickled) - 3-4 pcs.;
- Mayonnaise (preferably homemade) - to taste;
- Beets - 500 g;
- Mustard - to taste;
How to make homemade salad with beets and pickles
- Boil potatoes and beets ("in their uniforms") until tender.
- We cool the products, clean, cut into small cubes.
- Also, medium-sized (cubes) cut pickled cucumber.
- We lay the salad in layers, grease each layer with homemade mayonnaise mixed with mustard:
- first of all, put the chopped cucumbers;
- then lay out a layer of potatoes;
- the last layer will be chopped beetroot.
- The top layer, like all the previous ones, is greased with mustard mayonnaise. From above, the dish can be sprinkled with greens, but this is rather optional.
Before serving, the appetizer must be given time to infuse, and each layer is thoroughly soaked with dressing. For more fast food salad can not be laid out in layers, but simply mix all the ingredients together, and then season it with mayonnaise and mustard. You can use other dressings for the dish, for example, all kinds of sauces or plain sour cream.
Salad of beets and cucumbers with cumin
A very light and easy-to-prepare salad with cucumber and cumin will decorate your table and make dinner more satisfying. The minimum set of easily accessible ingredients of the dish allows you to make a beetroot treat, at least every day. Seasoning the appetizer lemon juice, You'll get great dish retaining its natural brown color.
Ingredients
- Cucumbers (salted) - 2 pcs.;
- Lemon juice - to taste;
- Onion - 1 pc.;
- Beets - 2 pcs.;
- Sugar - to taste;
- Cumin - 1 pinch;
- Salt - to taste.
Preparing Beetroot Salad with Cucumbers
- We bake the beets in the oven, after - we clean it from the skin, rub it on a coarse grater.
- Pickled cucumbers cut into medium-sized cubes.
- Onion cut into rings.
- We mix the ingredients, salt, sugar, add a pinch of cumin to them, sprinkle everything with lemon juice. Finally, sprinkle the salad with onion rings.
Beetroot with pickled cucumber - popular dish, but most importantly - it is tasty and very healthy. You can treat both adults and children with such a treat at the same time. For those who love crispy pickles, beet and cucumber salad is a real find. Use simple recipes- and pleasantly surprise people dear to you.
Bon appetit!
