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Salad with beef beetroot and cucumbers

Beef, Beet, and Cucumber Salad

Olivier and vinegret in one! Not just good — really good! This salad is a fresh take on vinegret (the classic Russian beet salad) and Olivier (the Russian potato salad) :)

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Recipe author

Composition / ingredients

Servings:

Beef (boiled)

Beet (boiled)

Cucumber (pickled)

Onion (red)

Yogurt (plain)

Mustard (Dijon)

Honey (runny)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 5 g

Fats 13 % 2 g

Carbohydrates 53 % 8 g

70 kcal

GI: 13 / 0 / 88

Cooking method

Cooking time: 20 min

Step 1:

Cut the beet into cubes.
Step 2:

Dice the (cold) meat and cucumber too. Finely chop the onion. Mix everything together. You could add boiled celery root for an interesting combination (I would have, but I didn't have any).
Step 3:

For the dressing, mix the yogurt, mustard, honey, and salt (it's tastier than mayonnaise)). Only combine the beet with the rest right before eating, so the colors don't bleed together.

To serve on a single platter: dress everything except the beet, mound it into shape, and place the beet on top so it doesn't stain the other ingredients. For individual servings: don't dress the salad — plate it shaped, with the dressing alongside, and mix it all together just before eating.