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Print Recipe
Beetroot Salad Recipe
Delicious, easy to prepare, low-calorie, healthy salad. Very easy to prepare.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Boil the beets, peel, slice or grate them into thin strips.
    Boil the beets, peel, slice or grate them into thin strips.
  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. Cut mushrooms, I took pickled mushrooms. If you take fresh or frozen, then boil them accordingly and also cut them.
    Cut mushrooms, I took pickled mushrooms. If you take fresh or frozen, then boil them accordingly and also cut them.
  5. Mix everything in a salad bowl. Add pepper if desired. Make a dressing from vinegar (you can take lemon juice, citric acid), water, salt, sugar and vegetable oil. Pour the salad, let it infuse, put it on a hill, decorate with a salad leaf, any greens (I have coriander), 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. Add pepper if desired. Make a dressing from vinegar (you can take lemon juice, citric acid), water, salt, sugar and vegetable oil. Pour the salad, let it infuse, put it on a hill, decorate with a salad leaf, any greens (I have coriander), olives.
To clarify, I took half a teaspoon of acetic acid (70%) and 50 ml of water for refueling.

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