Pickled beet and cucumber salad with a horseradish yogurt sauce

Name: Pickled beet and cucumber salad with a horseradish yogurt sauce
Prep time: 15 min
Total time: 15 min
Yield: 2 serving
Ingredients: 1 large cucumber; ¼ red onion; 1 cup pickled beets; 2 Tb lactose-free yogurt; 1 Tb brine from pickled beets; 2 tsps red wine vinegar; 1 teaspoon prepared horseradish; 1 Tb olive oil; A dash of salt; A sprinkle of pepper; A handfull of dill

User Reviews

4.1

51 reviews

Good

Prep Time
15 mins
Total Time
15 mins
Servings
2
Course
Salad
Cuisine
Russian

Pickled beet and cucumber salad with a horseradish yogurt sauce

Ethan Patterson

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Crisp cucumber and sharp pickled beets are enveloped in a tangy yogurt sauce and sprinkled with fresh dill.

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Ingredients

Servings

1 large cucumber
¼ red onion
1 cup pickled beets
2 Tb lactose-free yogurt
1 Tb brine from pickled beets
2 tsps red wine vinegar
1 teaspoon prepared horseradish preferably beet horseradish
1 Tb olive oil
A dash of salt or more, to taste
A sprinkle of pepper or more, to taste
A handfull of dill optional

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Instructions

Chop cucumbers, beets and onions evenly.
Mix all other ingredients except dill in a jar, and shake until combined.
Dress vegetables with sauce, stirring gently to meld all the flavours. Sprinkle with dill weed and serve.
This salad can be made ahead and allowed to rest in the fridge for a day or two.