Beet and beef salad
Description
The recipe won't take much time. If you like garlic flavor and aroma in your dishes, you can optionally add a bit of pressed garlic to this colorful salad. The salad can be prepared in advance and stored in the refrigerator until serving—it will become even more delicious and juicy. Serve at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Pre-cook the beets and beef separately, either by baking or boiling, then let them cool. If baking, wrap them in foil.
- 2
Step 2
Cut the beef into strips or cubes, and place the cut pieces into a salad bowl or a deep plate, bowl.
- 3
Step 3
Trim the ends off the pickled cucumbers, cut the cucumbers into small strips, and let them sit for 5–10 minutes to release brine. Drain the brine and add the cucumber strips to the beef. If you skip this step, the salad may become watery after preparation.
- 4
Step 4
Peel the onion and rinse it under water. If the onion is large, use only half. Slice it into half-rings and add to the other chopped ingredients.
- 5
Step 5
Peel the beetroot and rinse it, then cut into strips. Place the cut pieces into a salad bowl.
- 6
Step 6
Rinse the parsley or dill, chop finely, and add to the container along with salt and ground black pepper. Pour in the vegetable oil and gently mix everything.
- 7
Step 7
Serve the salad immediately after preparation.