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Prep Time
30 min.
Cooking Time
1 h. 15 min.
Serves
4
Difficulty
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About This Recipe
Beet salad with pickles is a lighter version of everyone's favorite vinaigrette, which doesn't include potatoes. So, if you wish to shed a few extra pounds, be sure to take note of our recipe. You can make the salad with boiled beets, but we strongly recommend roasting them: in this case, the texture of the vegetable will be denser and the flavor will be richer. From there, it's simple: combine the salad ingredients, dress with sunflower oil (preferably unrefined, which gives a nice aroma), set it on the table, and enjoy to your heart's content!
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 9
Serves:
Beet - 2 pcs.
Salted cucumbers - 300 g
Onion - 100 g
Cider vinegar - 1 tbsp
Scallion - 1 pcs.
Parsley - 1 bunch
Unrefined sunflower oil - 4 tbsp
Ground black pepper - to taste
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
64г
🍚
Carbohydrates
68г
🥩
Protein
17г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Wash the beets thoroughly with a brush, dry with a paper towel and wrap individually in foil. Bake for 1 hour at 200°C. Let cool and peel.
Step 2
Cut the beets into small cubes. Pour a tablespoon of sunflower oil and stir: this way the beets will color the rest of the salad ingredients less.
Step 3
Peel the onions and cut into half rings. Place in a bowl, add apple cider vinegar and stir. Leave for 10 minutes. Cut the pickled cucumbers into small cubes.
Step 4
Wash the green onions and parsley and dry well. Cut the onion feathers into rings. Remove the parsley leaves from the sprig and chop finely. Add pickles, parsley, green onions and onions with vinegar to the beets.
Step 5
Mix salad ingredients. Add a little salt and pepper. Pour in the remaining sunflower oil and stir again. Transfer to a salad bowl and serve immediately.
Enjoy your meal!
Follow the instructions step by step