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In this article, we offer you a wonderful and, at the same time, simple salad that will be a worthy competitor to any beetroot dish. Juicy, tender, a little spicy – we hope you will like it.
Ingredients
- Beet - 300 g
- Chicken eggs - 2 pieces
- Pickled cucumber – 120 g
- Onion - 1/2 piece
- Fresh dill - a few sprigs
- Mayonnaise (preferably homemade) – 1-2 tablespoons
- Salt - to your taste
For pickling onions:
- Apple cider vinegar 6% – 1 teaspoon
- Sugar – a generous pinch
- Salt - a pinch
Preparation
First of all, you need to boil or bake the beets. In this case: if you boil, be sure to add a little salt to the water so that the vegetable has a brighter taste, and if you bake, then grease the beets with oil, wrap in foil and send to the oven (200°C, 50-60 minutes). This way it will retain more nutrients and become sweeter. In any case, after cooking, let the beets cool, and then cut into small cubes.
Next. Hard boil the eggs, cool, peel and cut into small cubes. Chop the cucumbers in the same way. And marinate the peeled and chopped onions as follows: mix vinegar, sugar and salt, pour over the onions and leave for 10 minutes. This will make them more tender and remove bitterness. After marinating, strain the liquid through a sieve.
Now put all the prepared ingredients in a bowl, add finely chopped dill, season with mayonnaise and mix. Add salt if necessary.
Finally, we would like to note: this salad has a great base, but it is easy to adapt to your taste. For example, instead of pickled cucumbers, put a crispy apple for freshness, instead of eggs - lightly salted herring for piquancy. It is also worth adding nuts, because they will make the taste even more interesting.
