Beet and Cucumber Salad

Beet and Cucumber Salad

8
Alf 0

"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

50 m {{adjustedServings}} servings 241 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.

Footnotes

  • Cook's Note:
  • Canned beets may be used for quicker prep time.
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Reviews

8
  1. 9 Ratings

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I omitted the sugar, figuring that the beets were sweet enough! Great taste! The few crispy chunks mixed with the cooked beets is a good contrast! The color is pleasing! This will make a grea...

Great basic recipe. At the risk of being jumped on by the 'review police', I did make a few changes to suit my family's palate. Mixed it with smoked trout and a touch of horseradish. This the...

I like all of the ingredients -- just not together.