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Print Recipe
Beet Salad with Pea Paste Recipe
Beet salad with pickled cucumber and thick pea paste. Very simple to prepare.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Wash the peas and put to cook. Take less water. When it boils, add salt and spices (curry, ginger, coriander). We do not regret spices. Enough fragrant and spicy peas will replace our sauce.
    Wash the peas and put to cook. Take less water. When it boils, add salt and spices (curry, ginger, coriander). We do not regret spices. Enough fragrant and spicy peas will replace our sauce.
  2. Cook the carrots and beets, peel and cut into cubes. Cut into cubes pickled cucumber.
    Cook the carrots and beets, peel and cut into cubes. Cut into cubes pickled cucumber.
  3. Defrost the green peas.
    Defrost the green peas.
  4. Let's get ready peas. Choose the consistency: thick paste or more liquid sauce. The density is regulated by the remaining liquid in the peas.
    Let's get ready peas. Choose the consistency: thick paste or more liquid sauce. The density is regulated by the remaining liquid in the peas.
  5. I needed some paste, so I drained all the liquid. Grind the peas with a blender or a pusher. Try, if necessary, add spices (you can squeeze out a clove of garlic).
    I needed some paste, so I drained all the liquid. Grind the peas with a blender or a pusher. Try, if necessary, add spices (you can squeeze out a clove of garlic).
  6. Mix the green peas, beets, carrots, pickles.
    Mix the green peas, beets, carrots, pickles.
  7. You can immediately mix with pea paste or serve separately.
    You can immediately mix with pea paste or serve separately.

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