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4.1 from 51 votes

Pickled beet and cucumber salad with a horseradish yogurt sauce

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

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

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 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

Instructions

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