Beet Salad with Seafood Recipe
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.
Servings 3
Cook Time 30 minutes
Ingredients
- 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
Instructions
- Beets need to 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 balsamic (vinegar). Stir, cover and leave to marinate for 15 minutes.
- Drain all the liquid from the jar from the seaweed. I flip it into a colander. Open the mussels. We will leave the oil from them, season the salad to taste.
- I'll grate the carrots on a large Korean grater. You can use any grater. Take a salad bowl, put pickled beets, seaweed, carrots in it. Plug.
- We 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 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.