Beetroot and Cucumber Salad with Dill
Appetizers • Italian
Description
Beetroot and Cucumber Salad with Dill
Ingredients
- Beetroot 0 lbs
- Champagne Vinegar 1½ tablespoons
- Coarse Salt to taste
- Vegetable Oil 1 tablespoon
- Ground Black Pepper to taste
- English cucumber ½ piece
- Sour Cream 2 tablespoons
- Chopped Green Onions 1 tablespoon
Step-by-Step Guide
Step 1
Rinse the beetroot well and wrap each one in foil.
Step 2
Preheat the grill or barbecue (you can also preheat the oven to 390°F). Place the beetroot on the grill for 40–45 minutes until soft, turning occasionally. Cool, peel, and cut into small segments. Transfer to a bowl.
Step 3
Add vegetable oil and 1 tablespoon of vinegar to the beetroot. Season with salt and pepper.
Step 4
In another bowl, mix the cucumber sliced into thin half-moons, sour cream, dill, and the remaining vinegar. Season with salt and pepper.
Step 5
Arrange the beetroot on plates and top with the cucumber salad.
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