Recipe by Alf
"I experimented and came up with this recipe as a way to use my fresh beets and cucumber together. It is a nice alternative to potato salad. It has a real 'summertime' flavor."
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onion, thinly sliced
cucumber, cut into bite-size pieces
hard-boiled eggs, cut into bite-size pieces
diced cooked beets
hard-boiled egg, sliced
finely chopped dill
salt and ground black pepper to taste
I omitted the sugar, figuring that the beets were sweet enough! Great taste! The few crispy chunks mixed with the cooked beets is a good contrast! The color is pleasing! This will make a great picnic salad!
Great basic recipe. At the risk of being jumped on by the 'review police', I did make a few changes to suit my family's palate. Mixed it with smoked trout and a touch of horseradish. This then became a light meal for lunch, not just a side. Good recipe, easy to prepare and very tasty.
Great recipe, although next time I will dice the onions instead of using slices, and use 1/2 amount of sugar or omit altogether, was a bit too sweet for me. Thanks for sharing.
I used bottled beets; I was in a hurry and didn't want to make a huge mess. The flavors were bland, and my husband thought the eggs gave the salad a "weird consistency" with the cukes and beets. I thought it was good, but I would try to amp up the flavors somehow if I made this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Beet and Cucumber Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 113
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