Beet and Cucumber Salad

Beet and Cucumber Salad

4 Reviews 2 Pics
  • Prep

    30 m
  • Ready In

    50 m
Alf
Recipe by  Alf

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (4)

Rate This Recipe
sueb
5

sueb

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 great picnic salad!

ANDRONICKY
3

ANDRONICKY

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 then became a light meal for lunch, not just a side. Good recipe, easy to prepare and very tasty.

Daisy
0

Daisy

Great recipe, although next time I will dice the onions instead of using slices, and use 1/2 amount of sugar or omit altogether, was a bit too sweet for me. Thanks for sharing.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 241 cal
  • 12%
  • Fat
  • 12.6 g
  • 19%
  • Carbs
  • 28.8 g
  • 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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