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Print Recipe
Beet Salad Recipe
Delicious cauliflower and beetroot salad, beautiful and healthy. Good as an appetizer or a full dinner, help yourself.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Cabbage disassemble on the heads, convenient for eating. Boil in salted water for 3-5 minutes.
    Cabbage disassemble on the heads, convenient for eating.
Boil in salted water for 3-5 minutes.
  2. Throw it on a sieve and immediately lower it into ice water. This will stop the process of warming the cabbage and it will remain whole and firm. Fold into a sieve and set aside.
    Throw it on a sieve and immediately lower it into ice water.
This will stop the process of warming the cabbage and it will remain whole and firm.
Fold into a sieve and set aside.
  3. Peel the beets and grate them on a fine grater.
    Peel the beets and grate them on a fine grater.
  4. Put the beetroot in a salad bowl and pour in the soy sauce. Sauce for sushi and sashimi will give piquancy and original taste. Add sour cream and mix.
    Put the beetroot in a salad bowl and pour in the soy sauce.
Sauce for sushi and sashimi will give piquancy and original taste.
Add sour cream and mix.
  5. Add garlic and pepper paste. If you don't have one, RUB 2 cloves of garlic with 1/4 tsp of hot chili pepper or paprika. Stir.
    Add garlic and pepper paste.
If you don't have one, RUB 2 cloves of garlic with 1/4 tsp of hot chili pepper or paprika.
Stir.
  6. Lay out the cabbage, gently mix. Garnish with herbs.
    Lay out the cabbage, gently mix.
Garnish with herbs.

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