Beet and Cucumber Salad

Name: Beet and Cucumber Salad recipe
Prep time: 30 min
Cook time: 15 min
Yield: 6 servings
Cuisine: Global
Ingredients: ½ cup cold water; ½ cup vinegar; ½ cup white sugar; 1 onion, thinly sliced; 1 cucumber, cut into bite-size pieces; 2 hard-boiled eggs, cut into bite-size pieces; 3 cups diced cooked beets; ⅓ cup mayonnaise; 1 hard-boiled egg, sliced; 1 tablespoon finely chopped dill; salt and ground black pepper to taste

by Anna Andre 1 year ago

4.4 (9)

241.4 kcal

28.8 g carbs

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Description

I experimented and came up with this recipe as a way to use my fresh beets and cucumber together. It is a nice alternative to potato salad. It has a real 'summertime' flavor.

Ingredients

½ cup cold water
½ cup vinegar
½ cup white sugar
1 onion, thinly sliced
1 cucumber, cut into bite-size pieces
2 hard-boiled eggs, cut into bite-size pieces
3 cups diced cooked beets
⅓ cup mayonnaise
1 hard-boiled egg, sliced
1 tablespoon finely chopped dill
salt and ground black pepper to taste

Directions

1. Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes.
2. Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl.
3. Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper.

Nutrition Facts

serving: 6 servings

calories: 241.4 kcal

carbohydrates: 28.8 g

protein: 5.1 g

saturated fat: 2.3 g

cholesterol: 110.6 mg

sodium: 168.2 mg

fiber: 2.2 g

sugar: 25.2 g