Beet and Cucumber Salad

I experimented and came up with this recipe as a way to use my fresh beets and cucumber together. It is a nice alternative to potato salad. It has a real ‘summertime’ flavor.

Step: 1

Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes.

Step: 2

Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl.

Step: 3

Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper.

Per Serving: 241 calories; protein 5.1g; carbohydrates 28.8g; fat 12.6g; cholesterol 110.6mg; sodium 168.2mg.