This beetroot salad with a delightful combination of earthy beets, creamy eggs, tangy pickles, and crunchy walnuts will mesmerize your taste buds. The creamy and tangy dressing made with a hint of mustard adds the perfect balance of flavors to this refreshing salad. It’s an ideal side dish for any occasion, from a casual family dinner to a fancy gathering. So, let this vibrant and flavorful salad elevate your dining experience and indulge in the goodness of fresh, wholesome ingredients. Bon appétit!
Beetroot Salad with Eggs and Pickles
Ingredients:
- Boiled beetroots – 10.6 oz (300 g)
- Eggs – 2 pcs
- Hard cheese – 3.2 oz (90 g)
- Pickled cucumber – 1 pc
- Mayonnaise – 3 tbsp
- Mustard – 1 tsp
- Walnuts – 3.2 oz (90 g)
- Salt to taste
- Black pepper (ground) to taste
Instructions:
- Cut the boiled beetroots into cubes.
- Dice the eggs, pickled cucumber, and hard cheese. Finely chop the walnuts using a rolling pin or a knife.
- Combine all the prepared ingredients, season with salt and black pepper.
- In a separate bowl, mix mayonnaise with mustard, then dress the salad with this mixture.
Beetroot salad has never been so delicious!
