Beet and Pickle Violetta Salad

Vitamin-rich, appetizing and tasty. Holiday every day! Violetta salad with beets and pickled cucumber will appeal to all lovers of light vegetable dishes. In essence, this is a simplified version of vinaigrette, but with cheese and mayonnaise. If desired, you can replace mayonnaise with any vegetable oil.
cook time: 2h
Hazel Farrow
Beet and Pickle Violetta Salad

Nutrition Facts (per serving)

115
Calories
8g
Fat
7g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Hard cheese 50 g
Beet 300 g
Salted cucumbers 150 g
Mayonnaise 2 tbsp
Green pea (canned) 50 g

Recipe instructions

Step 1

Step 1
How to make Violetta salad with boiled beets, cheese and pickled cucumber? Simple enough. To begin, prepare all the necessary ingredients according to the list. You can use beets boiled or baked in the oven in foil until tender. Stores sell ready-boiled beets in vacuum packaging. Using store-bought beets will save you cooking time. You will find recipes for homemade mayonnaise after the last step.

Step 2

Step 2
Boil the beets in their peels until tender, about 1-1.5 hours, depending on the size of the vegetable. If the beets are large, do not cut them in half under any circumstances, otherwise all the juice will boil out of them and at the end of cooking you will get bright burgundy water and pale pinkish vegetables. Cool and peel the finished beets. Cut the beets into small cubes.

Step 3

Step 3
Shake the pickles from the brine and also cut into small cubes. I don’t have ordinary cucumbers, but pickled gherkins. I like them better — crispy and bright. You can replace pickled cucumbers with pickled ones.

Step 4

Step 4
Also cut the cheese into cubes. Any cheese is suitable for this dish — hard, semi-hard. The main thing is that it is tasty, of high quality, without milk fat substitutes. I have Russian cheese. For information on different types of cheeses, see the article at the end of this recipe under the steps.

Step 5

Step 5
Drain the liquid from the canned peas and dry the peas.

Step 6

Step 6
In a bowl, combine beets, pickles, cheese, canned peas and garlic cloves passed through a press. Season the salad with mayonnaise, salt, pepper and mix.

Step 7

Step 7
Place a serving ring with a diameter of 14-16 cm on a plate. Place the salad in it and compact it. Place the salad in the refrigerator for 30 minutes. If you donʼt have the time or desire to put the salad in a ring, you can simply mix everything in a bowl and serve.

Step 8

Step 8
Then remove the cooking ring, garnish the salad with fresh herbs and serve. Bon appetit!

Additional rubrics

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