Healthy, low-calorie, tasty, nutritious - beetroot salad with eggs and cucumbers. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Beets are a frequent guest on our table. It is included in the first and second courses, appetizers and salads. The vegetable will come with a special taste and will be of great benefit. And, despite the fact that a lot of salads have been invented with beets, from everyday to festive, today I propose to cook a simple beet salad with eggs and cucumbers. Due to the presence of eggs in the recipe, the salad turns out to be not only tasty, but also more satisfying and nutritious, and cucumbers add juiciness and piquancy to the dish. The combination of these products is very beneficial. The dish turns out to be delicious and non-standard. It will pleasantly surprise all consumers with its taste.
And perhaps the recipe for this salad will seem too simple to you. But believe me, beets are suitable not only for vinaigrette. Such a salad can be served not only for a weekday dinner, it is also not a shame to serve it for a festive table. The recipe itself is extremely simple, but the result is excellent! It should also be said that the salad is low-calorie. If you are overweight, then feel free to use this salad, since it is filled with natural low-fat yogurt. But if you want, you can take mayonnaise, if the extra calories do not scare you.
- Caloric content per 100 g - 96 kcal.
- Servings - 1
- Cooking time - 10 minutes for slicing, plus time for boiling beets and eggs
Ingredients:
- Beets - 1 pc.
- Eggs - 1 pc.
- Pickled cucumbers - 1 pc.
- Fermented natural low-fat yogurt - for dressing
- Salt - a pinch
Step by step preparation of beetroot salad with eggs and cucumbers, recipe with photo:
1. Wash the beets, put them in a cooking pot and boil until tender. The cooking time can vary from 30 minutes to 2 hours. It depends on the size and age of the root crop. A young vegetable of a small size will cook quickly, an old fruit and a large one will take longer. After the vegetable is cooled, peeled and cut into cubes or strips.
2. Boil eggs hard-boiled, cool in ice water, peel and cut into cubes. Cook them hard boiled for 8 minutes after boiling. Long-term boiling will give the yolk a blue tint.
3. Blot pickles with a paper towel and cut into cubes, like all previous products. Try to keep all products evenly cut.
4. Season salad with yogurt. You can season it with mayonnaise or olive oil if you wish.
5. Stir the salad and you can start your meal. You can serve it with any side dishes, meat steak, fried fish, etc.
See also the video recipe on how to make beetroot salad with cheese and eggs.
