Beet Pickle Salad

Name: Beet Pickle Salad
Yield: Makes 6 servings
Cuisine: Ukraine
Ingredients: 2 tablespoons sunflower oil; 1 onion, thinly sliced; Salt and freshly ground black pepper to taste; 1 teaspoon Pickled Horseradish Relish; 3 dill pickles, sliced; 6 red beets, cooked, peeled, and sliced; 6 large single lettuce leaves to serve; Salt and freshly ground black pepper to taste

Taratuta

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

This is a very old beet salad recipe, typically served during the first week of Lent. It is usually scooped onto lettuce leaves to serve. You can save time by using canned organic beets.

Ingredients

6 red beets, cooked, peeled, and sliced
3 dill pickles, sliced
1 onion, thinly sliced

Europe
Ukraine
Vegan
Eastern Europe
Gluten-free
Lent

Method

Put the red beets, pickles, and slices of onion in a large bowl. In a small bowl, whisk together the oil and horseradish relish, and add salt and black pepper to taste. Drizzle the dressing over the beet mixture and toss gently.

Serve by scooping a single portion into an individual lettuce leaf and place side-by-side on a serving platter. Simple and delicious!