Tastier than Vinaigrette: a healthy salad with beets, boiled eggs, and pickles for the Christmas table

Beets can be used raw, boiled, and baked to make salads, sauces, first courses, and spreads. Beets also go well with all vegetables, as well as herring and herbs.

The FoodOboz editorial team shares a recipe for a very simple and healthy beetroot salad with onions, pickles and boiled eggs.

Ingredients:

• beets - 4 pcs.
• onion - 1 pc.
• pickles - 3 pcs.
• chicken eggs - 3 pcs.
• greens - 10 g
• croutons

The dressing:

• milk - 50 ml
• vegetable oil - 100 ml
• salt - 0.5 tsp
• grain mustard - 1 tsp.
• lemon juice - 1 tbsp.

Method of preparation:

1. Wash beets. Boil, cool, peel and grate them. Boil eggs and cut them into cubes along with the cucumbers.

2. Chop the onion and fry until golden brown.

3. To make sauce, beat oil with milk in a blender until creamy. Add salt, pepper, and mustard and beat again.

4. Season the salad with the prepared sauce and mix. Add breadcrumbs and herbs and mix again.

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• Meat salad with vegetables
• Multicolored lean salad