Salad of Beets and Cucumbers
1 hour 20 min. Recipe Yield:
4 servings Difficulty:
Medium recipe
Salad of beets and cucumbers – recipe for Belarusian cuisine, it is best to choose small cucumbers for salad. If it so happened that the peel of cucumbers is bitter, it can be cut with a vegetable peeler. When serving, the salad can be laid out in layers, and pour sour cream on top and sprinkle with freshly ground black pepper. But the salad will be tastier if it is mixed with sour cream, put in the refrigerator for at least 30 minutes, and then served. In this case, all tastes will be combined into one bouquet and the salad will be much tastier. Also, when serving a salad of beets and cucumbers, you can decorate with fresh herbs.
Recipe Ingredients
Cooking Recipe
For the Belarusian cuisine recipe beet and cucumber salad, boil eggs, peel and finely chop. Boil the beets, peel and cut into thin slices. Wash cucumbers, cut in half lengthwise and cut into thin slices as well. Peel the onion, wash and finely chop.
In a deep bowl, mix chopped vegetables, eggs, add mayonnaise, salt and freshly ground black pepper. Cover beet and cucumber salad with cling film and refrigerate for at least 30 minutes, then garnish with herbs and bring to the table.