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 Beetroot Salad Recipe
Delicious, easy to prepare, low-calorie, healthy salad. Very easy to prepare.
Course Dinner Dishes, Holiday Food Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Boil the beets, peel them, cut them into slices or grate them with thin straws.
    Boil the beets, peel them, cut them into slices or grate them with thin straws.
  2. Cut the onion into thin rings.
    Cut the onion into thin rings.
  3. Scald the onion with boiling water.
    Scald the onion with boiling water.
  4. After slicing the mushrooms, I took the pickled champignons. If you take fresh or frozen, then boil them accordingly and also cut them.
    After slicing the mushrooms, I took the pickled champignons. If you take fresh or frozen, then boil them accordingly and also cut them.
  5. Mix everything in a salad bowl. If desired, add pepper. Prepare a dressing of vinegar (you can take lemon juice, citric acid), water, salt, sugar and vegetable oil. Pour the salad, let it brew, put it on a slide, decorate with a lettuce leaf, any greens (I have cilantro), olives. To clarify, I took half a teaspoon of acetic acid (70%) and 50 ml of water for refueling.
    Mix everything in a salad bowl. If desired, add pepper. Prepare a dressing of vinegar (you can take lemon juice, citric acid), water, salt, sugar and vegetable oil. Pour the salad, let it brew, put it on a slide, decorate with a lettuce leaf, any greens (I have cilantro), olives. To clarify, I took half a teaspoon of acetic acid (70%) and 50 ml of water for refueling.
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