Beet and Cucumber Salad recipe

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Ingredients

½ cup cold water
½ cup vinegar
½ cup white sugar
1 onion, thinly sliced
1 cucumber, cut into bite-size pieces
2 hard-boiled eggs, cut into bite-size pieces
3 cups diced cooked beets
⅓ cup mayonnaise
1 hard-boiled egg, sliced
1 tablespoon finely chopped dill
salt and ground black pepper to taste

Nutrition Info

241.4 calories
carbohydrate: 28.8 g
cholesterol: 110.6 mg
fat: 12.6 g
fiber: 2.2 g
protein: 5.1 g
saturatedFat: 2.3 g
servingSize: -
sodium: 168.2 mg
sugar: 25.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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