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 Beetroot, Onion and Pine Nut Salad Recipe
Light low-calorie salad of boiled beets, fried onions and roasted pine nuts under a spicy dressing. Very tasty!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Cut the onion into thin rings.
    Cut the onion into thin rings.
  2. Heat 1 tablespoon of sunflower oil, fry the onion in it until transparent and golden. Put the onion on a plate.
    Heat 1 tablespoon of sunflower oil, fry the onion in it until transparent and golden. Put the onion on a plate.
  3. Pine nuts fry in a dry frying pan and put on a plate with fried onions.
    Pine nuts fry in a dry frying pan and put on a plate with fried onions.
  4. Prepare the dressing. Mix honey, dark balsamic vinegar, soy sauce and sunflower oil until smooth.
    Prepare the dressing. Mix honey, dark balsamic vinegar, soy sauce and sunflower oil until smooth.
  5. Pre-boiled and cooled beets grate on a grater for Korean carrots.
    Pre-boiled and cooled beets grate on a grater for Korean carrots.
  6. Put the fried onion on top and pour the prepared dressing over it.
    Put the fried onion on top and pour the prepared dressing over it.
  7. Sprinkle with roasted pine nuts.
    Sprinkle with roasted pine nuts.
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