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
- 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
- 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!