Beetroot and Pickled Cucumber Salad

Ingredients

• Beetroot 15 oz
• Pickled Cauliflower 10 oz
• Onion 1 head
• Mayonnaise to taste
• Dill 1 bunch

Step-by-Step Guide

Step 1

Prepare the ingredients. Pre-cook or roast the beetroot.

Step 2

Slice the onion into thin half-rings.

Step 3

Pour boiling water over the onion for 5 minutes to remove the bitterness.

Step 4

First, slice the beetroot into rounds about 0.5 cm thick.

Step 5

Then, cut each beetroot round lengthwise to make thin sticks.

Step 6

Drain the water from the onion.

Step 7

Combine the onion and sliced beetroot.

Step 8

Cut the pickled cucumbers into sticks similar to the beetroot.

Step 9

Add them to the dish with the other components.

Step 10

Finely chop the dill.

Step 11

Add mayonnaise and herbs to the chopped vegetables. Mix thoroughly. Let the salad marinate in the refrigerator.

Step 12

Serve the dish in a salad bowl, optionally garnish with lettuce leaves. Serve.