Beetroot with pickled cucumber
Description
The recipe won't take much time. Beets are very healthy root vegetables widely used in cooking. For salads, it's better to roast beets—they taste better this way. For a beet salad, you should use specifically pickled cucumbers, preferably barrel-pickled if possible. This makes the salad more interesting. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Thinly slice the onion and cover with ice water and lemon juice. Let it marinate while you prepare the beet.
- 3
Step 3
Peel the beetroot and cut into small cubes. Mix with mustard, add a pinch of salt, and drizzle with a spoonful of oil; this will prevent the beetroot from staining the other ingredients as much.
- 4
Step 4
Add diced pickled cucumbers to the beets.
- 5
Step 5
Drain the pickled onion from the liquid and add it to the salad.
- 6
Step 6
Dress the salad with unrefined aromatic sunflower oil and season lightly with pepper. Mix well and the salad is ready.
- 7
Step 7
Done.