Spreewald Cucumber and Beetroot Salad (Spreewälder Gurken und Rote Beete Salat)
Spreewälder Gurken und Rote Beete Salat, also known as Spreewald Cucumber and Beetroot Salad, is a traditional dish from the Brandenburg cuisine. This refreshing salad combines the crispness of Spreewald cucumbers with the earthy sweetness of beetroot, creating a perfect balance of flavors.
Ingredients
- 2 Spreewald cucumbers, thinly sliced
- 2 medium-sized beetroots, cooked and diced
- 1 small red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the sliced cucumbers, diced beetroots, and sliced red onion.
- In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper.
- Pour the dressing over the cucumber and beetroot mixture and toss gently to coat.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
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 per serving
- Carbohydrates
- 25g
- Fiber
- 5g
- Protein
- 3g
- Fat
- 1g
Supplies
Large bowl Small bowl
Tools
Knife Cutting board Whisk
Serving suggestions
Serve the Spreewälder Gurken und Rote Beete Salat as a refreshing side dish for grilled meats or as a light lunch on its own.
Tips & tricks
For added freshness, sprinkle some chopped dill or parsley on top before serving.
Cost
$8