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.
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
- In a large bowl, combine the diced beetroots and sliced red onion.
- In a small bowl, whisk together the white wine vinegar, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the beetroot and onion mixture, and toss to coat evenly.
- 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