Beet-Vegetable Spread on Snack Toast Recipe
Vegetable paste made of beetroot, carrot, potato and garlic for snack pies on Borodino bread. This is without adding something delicious. These autumn days I will serve it with herring, herbs and pickled onions as a snack.
Servings
10
Cook Time
15minutes
Servings
10
Cook Time
15minutes
Ingredients
For spreading:
For filing:
Instructions
  1. Vegetables: beets, carrots and potatoes are better baked in the oven, you can just boil them. It is better to do this in advance so that they cool down. Peel the vegetables, cut into small pieces and send them to the chopper along with a clove of garlic. Pepper and salt, spread with mayonnaise (sour cream) and chop. Garlic does not have to be put on the fan. I like him better! I will marinate the onion for serving for 15 minutes. It is necessary to finely chop it into half rings and pour balsamic vinegar or table vinegar. Stir, cover and set aside while you cook the vegetables.
  2. The spread is ready!. I put it in a ceramic bowl. This should be done as much as you eat. There is no need to store it.
  3. I’m going to make small plates for toast from Borodino bread. You can take any bread and just spread it on top of this spread. It’s delicious and soulful. I generously spread each piece of Borodino bread, put herring fillets and pickled cucumbers on top, cut at random. On top she laid out thin half-rings of pickled onions. Onions are very tasty.
  4. Served, sprinkled with herbs, as a snack.
  5. That’s such a beauty.
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