Recipe
Beetroot Salad
Beetroot salad with hard-boiled eggs, red onion and a creamy yogurt and cream cheese dressing. Fresh, colorful and ready in half an hour.
- Preparation10 min
- Cooking20 min
- Total time30 min
- Servings4 servings
- DifficultyEasy
Beetroot is a sweet vegetable, native to the Mediterranean, that humans have eaten since prehistory: first its leaves and later the root. It is an excellent source of folic acid, vitamin C, potassium, phosphorus, iron and iodine.
In Cuba we only use the root, although the leaves can also be cooked, and we generally eat it in salads, grated or cooked, combined with other vegetables. This version mixes unusual flavors, but I guarantee it is worth trying: even those who are not beetroot lovers love it.
Ingredients
Check off the ingredients you have.
Method
- Boil the beetroot for 20 minutes.
- Drain it, peel it and cut it into small cubes.
- In a saucepan, bring the eggs to a boil for 10 minutes.
- Pass them through cold water, peel them and cut them into cubes as well.
CiberCuba - In a bowl, place the beetroot cubes and add salt and pepper to your taste. Add the brunoise onion, the lemon juice and the chopped eggs, and mix everything together.
CiberCuba - In a glass, mix the yogurt with the cream cheese until they are integrated and form a thick white sauce.
- Add the sauce to the beetroot, stir well and refrigerate until serving time.
CiberCuba - Serve on a flat plate, give it a green touch with the chives cut very finely and finish with a drizzle of oil, preferably olive oil. Enjoy!
CiberCuba
