Beetroot salad with pickled cucumbers and lean garlic mayonnaise

Salad 15 Last Update: May 09, 2022 Created: May 09, 2022 0 0 0
Beetroot salad with pickled cucumbers and lean garlic mayonnaise
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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A simple dish that is perfect for a lean table is beetroot salad with pickled cucumbers. A simple combination of pickles with sweet beets is interesting in itself. But add to it the original sauce of garlic, vegetable oil and lemon juice - and the salad will sparkle with new colors!

Ingredients

Directions

  1. Prepare the items on the list.
  2. Remove cucumbers from marinade.
  3. Put the beets in a saucepan, cover with water, set to maximum heat and bring to a boil. Then reduce the heat to low, cover and cook the beets for about 40-60 minutes, until soft.
  4. Remove the peel from the cucumbers (if desired, this can be omitted). Cut cucumbers into small cubes.
  5. Peel the boiled beets and cut into small cubes of the same size as the cucumbers.
  6. Combine chopped cucumbers and beets in a deep bowl.
  7. Prepare lean mayonnaise with garlic.
  8. Peel the garlic cloves.
  9. Squeeze out 1 tbsp. a spoonful of lemon juice.
  10. Place the garlic, lemon juice and cold water in a blender.
  11. Beat everything at high speed for about 1-2 minutes, until smooth.
  12. Continuing to beat, pour in vegetable oil in portions. Beat the mixture for about 3 minutes until it thickens and becomes white and smooth. Add salt.
  13. Beat for about 1 minute at the maximum speed of the blender. The sauce is thick and airy.
  14. Add 1-2 tbsp. spoons of sauce into salad, transfer the rest of the sauce to a jar with a tight-fitting lid and store in the refrigerator for up to 7 days.
  15. Stir.
  16. Beetroot salad with pickled cucumbers and lean garlic mayonnaise is ready. The salad can be garnished with fresh dill and chilled further in the refrigerator before serving.
  17. An original, bright and beautiful dish with a sweet and sour taste and a bright garlic note is a great option for a Lenten table.
  18. Bon appetit!

Beetroot salad with pickled cucumbers and lean garlic mayonnaise



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

A simple dish that is perfect for a lean table is beetroot salad with pickled cucumbers. A simple combination of pickles with sweet beets is interesting in itself. But add to it the original sauce of garlic, vegetable oil and lemon juice - and the salad will sparkle with new colors!

Ingredients

Directions

  1. Prepare the items on the list.
  2. Remove cucumbers from marinade.
  3. Put the beets in a saucepan, cover with water, set to maximum heat and bring to a boil. Then reduce the heat to low, cover and cook the beets for about 40-60 minutes, until soft.
  4. Remove the peel from the cucumbers (if desired, this can be omitted). Cut cucumbers into small cubes.
  5. Peel the boiled beets and cut into small cubes of the same size as the cucumbers.
  6. Combine chopped cucumbers and beets in a deep bowl.
  7. Prepare lean mayonnaise with garlic.
  8. Peel the garlic cloves.
  9. Squeeze out 1 tbsp. a spoonful of lemon juice.
  10. Place the garlic, lemon juice and cold water in a blender.
  11. Beat everything at high speed for about 1-2 minutes, until smooth.
  12. Continuing to beat, pour in vegetable oil in portions. Beat the mixture for about 3 minutes until it thickens and becomes white and smooth. Add salt.
  13. Beat for about 1 minute at the maximum speed of the blender. The sauce is thick and airy.
  14. Add 1-2 tbsp. spoons of sauce into salad, transfer the rest of the sauce to a jar with a tight-fitting lid and store in the refrigerator for up to 7 days.
  15. Stir.
  16. Beetroot salad with pickled cucumbers and lean garlic mayonnaise is ready. The salad can be garnished with fresh dill and chilled further in the refrigerator before serving.
  17. An original, bright and beautiful dish with a sweet and sour taste and a bright garlic note is a great option for a Lenten table.
  18. Bon appetit!

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