Food Recipes Hub

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.

CourseDinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
CuisineAsian Cuisine
KeywordEasy, For Beginners

Servings

Cook Time

30minutes

Servings

Cook Time

30minutes

Ingredients

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.

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