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Print Recipe
Beet Salad with Pea Paste Recipe
Beetroot salad with pickled cucumber and thick pea paste. very tasty!
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Rinse the peas and put them to cook. Drink less water. When it boils, add salt and spices (curry, ginger, coriander). You won't regret spices. Quite fragrant and spicy peas will replace the sauce.
    Rinse the peas and put them to cook. Drink less water. When it boils, add salt and spices (curry, ginger, coriander). You won't regret spices. Quite fragrant and spicy peas will replace the sauce.
  2. Boil the carrots and beets, peel and cut into cubes. Cut the pickled cucumber into cubes.
    Boil the carrots and beets, peel and cut into cubes. Cut the pickled cucumber into cubes.
  3. Defrost the green peas.
    Defrost the green peas.
  4. Let's cook the peas. Choose the consistency: thick pasta or a more liquid sauce. The density is regulated by the liquid remaining in the pea.
    Let's cook the peas. Choose the consistency: thick pasta or a more liquid sauce. The density is regulated by the liquid remaining in the pea.
  5. I needed a paste, so I drained all the liquid. Chop the peas in a blender or with a pestle. Try, if necessary, to add spices (you can squeeze out a clove of garlic).
    I needed a paste, so I drained all the liquid. Chop the peas in a blender or with a pestle. Try, if necessary, to add spices (you can squeeze out a clove of garlic).
  6. Mix green peas, beets, carrots, pickles.
    Mix 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.
  8. Ready!
    Ready!
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