Creamy beet salad

INGREDIENTS

• 1 dash black pepper
• 1 dash salt
• 6 beets
• 1 red onion
• 1 half cucumber
• ½ cup sour cream
• ¼ cup mayonnaise
• 2 tbsp vinegar
• 1 tbsp yellow mustard
• 1 tsp horseradish
• 2 tbsp fresh dill
• 2 tsp granulated sugar

TOOLS

• 1 grater
• 1 peeler
• 1 knife
• 1 pot
• 1 colander
• 1 spoon
• 1 serving bowl
• 1 bowl
• 1 fridge

Peel a cucumber with a peeler.

Slice the peeled cucumber.

Peel a red onion with a peeler.

Slice the red onion.

Peel horseradish with a peeler.

Grate peeled horseradish with a grater.

Heat 6 cups of water in a pot. Add beets and cook for 60 minutes.

Rinse cooked beets with cold water in a colander, then drain them.

Peel the beets.

Dice the beets.

Combine beets, cucumbers, and red onions in a serving bowl with a spoon.

Combine sour cream, mayonnaise, vinegar, yellow mustard, fresh dill, granulated sugar, horseradish, a dash of salt, and a dash of black pepper in a bowl with a spoon to get a dressing.

Pour dressing over the beets salad. Chill in the fridge for 2 hours, then remove from the fridge and serve.

It’s ready to be served !