Usuba
Roasted Beets with Cucumber Salad and Sour Cream
A simple and fresh appetizer with soft roasted beets and crispy cucumber salad in sour cream. Dill and wine vinegar add a piquant touch. Perfect as a cold dish for the main table or as a light appetizer.
- Total
- 30 min
- Standard serving
- 308.8 g
Ingredients
Total 8
Instructions
- 1
Step 1
Rinse the beets under running water. Wrap each root vegetable in foil.
- 2
Step 2
Preheat the grill, barbecue, or oven to 200 degrees. Place the beets on the grate and cook for 40–45 minutes, turning occasionally, until tender. Remove and cool.
Peel the cooled beet and cut it into small segments. Transfer to a bowl.
- 3
Step 3
Add vegetable oil and half of the white wine vinegar to the beets. Salt and pepper to taste. Mix well.
- 4
Step 4
Slice the English cucumber into thin half-moons. In a separate bowl, mix the cucumber, sour cream, minced dill, and remaining vinegar. Season with salt and pepper to taste.
- 5
Step 5
Arrange the beets on plates. Top with cucumber salad with sour cream and serve.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
