🥗 Creamy Beetroot and Onion Salad

Name: Creamy Beetroot and Onion Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 4 pickles; 3 onions; 500 g cooked beetroot; 2 tsp freshly grated horseradish; 100 g plain yogurt; salt; pepper (from the mill); 50 ml pickle brine

84 kcal · 30 min · 4 servings

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Ingredients

4 pickles
3 onions
500 g cooked beetroot
2 tsp freshly grated horseradish
100 g plain yogurt
salt
pepper (from the mill)
50 ml pickle brine

Instructions

1. Place the cucumbers in a colander and let the water drain off well.
2. Slice the cucumbers into paper-thin rounds.
3. Peel the onions to remove their outer skin.
4. Cut the peeled onions into thin strips.
5. Peel the beetroot.
6. Halve the beetroot if it is very large.
7. Add the cucumber slices, beetroot, and onion strips to a large bowl.
8. Stir in the horseradish and yogurt until combined.
9. Season the salad with salt and pepper to taste.
10. Add some liquid from the pickled cucumber jar to round out the flavor.
11. Divide the salad into small serving bowls.
12. Serve the salad ready to eat.

Nutrition per serving

kcal: 84
Protein: 3 g · Fett/Fat: 1 g · Carbs: 14 g