•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Beetroot, Cabbage and Beef Salad Recipe
In anticipation of summer and fresh ground vegetables I want to offer you to replenish your menu with this delicious and simple salad. (Recipe for many years firmly kept in the list of periodically popular in the family of salads with beets.)
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Chop the cabbage (if possible - a narrow straw). Put it in a bowl, add a little salt and RUB with your hands.
    Chop the cabbage (if possible - a narrow straw).
Put it in a bowl, add a little salt and RUB with your hands.
  2. Cut boiled beef into strips. Add the meat to the cabbage.
    Cut boiled beef into strips.
Add the meat to the cabbage.
  3. Grate boiled beets. Better-straw, on a Korean grater. (If suddenly you got a bad and unsweetened beets, then RUB it first in a separate bowl, add a little sugar to taste and let it stand a little. Beets significantly improve their taste.) Add the beets to the rest of the ingredients.
    Grate boiled beets. Better-straw, on a Korean grater. (If suddenly you got a bad and unsweetened beets, then RUB it first in a separate bowl, add a little sugar to taste and let it stand a little. Beets significantly improve their taste.)
Add the beets to the rest of the ingredients.
  4. Season the salad with mayonnaise. Pre-squeeze into it garlic clove through chesnokodavilku. Salt to taste. Add the green peas and mix. Part of green peas spread on the salad.
    Season the salad with mayonnaise. Pre-squeeze into it garlic clove through chesnokodavilku. Salt to taste.
Add the green peas and mix. Part of green peas spread on the salad.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of