Beet Salad with Seafood Recipe
Salad of baked beetroot marinated in dark balsamic, with fresh carrots, seaweed and mussels. Lots of benefits and vitamins. I cooked for dinner and served a salad with fried egg (without butter), 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.
Servings 3
Cook Time 30 minutes
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
Instructions
- Beets should be baked in the oven in foil in advance. The baking time of beetroot depends on its size and can take from 45 minutes to 2 hours. You can just boil the beets. Cut the beetroot into cubes. Put it in a bowl and pour over the balsamic vinegar. Stir, cover and leave to marinate for 15 minutes.
- With seaweed, you need to drain all the liquid from the jar. I flip it into a colander. Open the mussels. We leave the oil from them, fill them with salad to taste.
- I'll rub the carrots well on a Korean grater. You can use any other one. Take a salad bowl, put pickled beets, seaweed, carrots in it. Plug.
- Spread the mussels with a spoon. Mix everything together. If desired, pepper and add oil from mussels to taste. If it seemed to you that it was unsalted, add salt to your taste. I had enough salt, and I didn't salt it.
- I made a salad for dinner and will serve it with an egg fried without butter with a viscous yolk. It allows me to fry such a small portion frying pan without oil. The egg can be served with a salad, simply boiled "hard-boiled" or "in a bag". It tastes better, tested. I put the salad on lettuce leaves and sprinkled it with finely chopped green onions.