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.

Spreewald Cucumber and Beetroot Salad (Spreewälder Gurken und Rote Beete Salat)

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

  1. In a large bowl, combine the sliced cucumbers, diced beetroots, and sliced red onion.
  2. In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper.
  3. Pour the dressing over the cucumber and beetroot mixture and toss gently to coat.
  4. 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