Salad with baked beetroot marinated in dark balsamic, with fresh carrots, seaweed and mussels. Sea of benefits and vitamins. I made for dinner and served a salad with a fried egg (without oil), leaving the yolk viscous. Autumn is a new crop of vegetables, all the vitamins in them are still preserved. We eat and stock up on vitamins for the winter.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 piece Beet (backed)
- 1 tablespoon Balsamic
- 1 piece Carrot
- 1 jar Sea cabbage
- 150 gram Mussels
- Cayenne pepper
- Green Onion
- Lettuce leaves
- Chicken egg
Ingredients
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Instructions
- Beets should be baked in the oven in foil in advance. The time for baking beetroot depends on its size and can take from 45 minutes to 2 hours. You can just boil the beets. Cut the beets into cubes. Put in a bowl and pour the balsamic (vinegar). Stir, cover with a lid and leave to marinate for 15 minutes.
- With sea cabbage, you need to drain all the liquid from the jar. I toss it in a colander. Open the mussels. We leave the oil from them, we will fill the salad with it to taste.
- I'll RUB the carrots nicely with a Korean grater. You can use any grater. Take a salad bowl, put in it pickled beets, seaweed, carrots. Connect.
- Spread the mussels with a spoon. Mix everything. If desired, pepper and add oil from the mussels to taste. If you thought it was not salty, add salt to your taste. I had enough salt and I didn't salt it.
- I made the salad for dinner and will serve it with an egg fried without oil with a viscous yolk. Me allows without butter fry here is such a a small portioned a frying pan. The egg can be served with a salad simply boiled "hard-boiled" or "in a bag". It tastes better, proven. I put the salad on the lettuce leaves and sprinkled it with finely chopped green onions.
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