Beet salad with cream cheese
Description
Minimum effort — excellent result. Cream cheese will perfectly enhance the sweetness of the beets and the saltiness of the cucumbers. You can add some fresh herbs or substitute the vegetable oil with mayonnaise. You can also use sour cream, but then the shelf life of the dish will be reduced to one day. Can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil two medium beets in advance for 30–40 minutes and cool them in ice water.
- 2
Step 2
Peel the boiled and cooled beet, then rinse it in water. Cut into small or medium cubes and place the chopped pieces into a deep container.
- 3
Step 3
Cut off the tails from the pickled cucumbers and dice them the same way. Add the diced cucumbers to the beets.
- 4
Step 4
Cut the cream cheese into slices and place it on top of the other ingredients in a salad bowl or mixing bowl.
- 5
Step 5
Wash and chop the green onions, add to the container. Pour in the vegetable oil and gently mix everything. There is no need to salt the salad, as the cucumbers are already salty.
- 6
Step 6
Place the beet and cream cheese salad into serving glasses and serve. If desired, you can prepare it in advance and serve chilled. Enjoy your meal!