Hungarian Beetroot Salad (Cékla Saláta)

Cékla Saláta is a traditional Hungarian salad made with beetroot, onions, and a tangy vinaigrette dressing. It's a refreshing and colorful side dish that pairs well with many Hungarian main courses.

Hungarian Beetroot Salad (Cékla Saláta)

Ingredients

  • 4 medium beetroots, boiled, peeled, and diced
  • 1 small red onion, thinly sliced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the diced beetroots and sliced red onion.
  2. In a small bowl, whisk together the white wine vinegar, olive oil, salt, and pepper to make the dressing.
  3. Pour the dressing over the beetroot and onion mixture, and toss to coat evenly.
  4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
0 minutes
Total time:
15 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
120
Carbohydrates
25g
Fiber
5g
Protein
3g
Fat
1g

Supplies

Large bowl Small bowl

Tools

Whisk

Serving suggestions

Serve the Cékla Saláta as a side dish with Hungarian goulash or grilled meats.

Tips & tricks

For a twist, try adding crumbled feta cheese or chopped walnuts to the salad for extra flavor and texture.

Cost

$5