Salad of baked beetroot marinated in dark balsamic, with fresh carrots, seaweed and mussels. Sea 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.
|Cook Time||30 minutes|
- 1 piece Beetroot medium, baked, you can use boiled
- 1 tablespoon Balsamic I have dark, can be use vinegar 7% or wine, or grape
- 1 piece Carrot
- 1 jar Sea cabbage
- 150 gram Mussels in oil
- Cayenne pepper to taste
- Green onions to taste
- Lettuce / Lettuce (leaves) for serve
- Chicken egg for serve
- 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 to the salad simply boiled "hard-boiled" or "in a bag". It tastes better with it, it's been tested. I put the salad on the lettuce leaves and sprinkled it with finely chopped green onions.