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 Beetroot Salad with Mushrooms and Almonds Recipe
A light, but at the same time hearty salad of boiled beetroot with mushrooms and almonds. Simple and delicious!
Course Dinner Dishes, Holiday Food Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Chop the onion and garlic and fry in vegetable oil (1-2 tablespoons).
    Chop the onion and garlic and fry in vegetable oil (1-2 tablespoons).
  2. Add the mushrooms cut into strips, add salt so that the mushrooms let the juice, and fry until the mushrooms get a golden hue. Remove the fried mushrooms from the heat and cool.
    Add the mushrooms cut into strips, add salt so that the mushrooms let the juice, and fry until the mushrooms get a golden hue. Remove the fried mushrooms from the heat and cool.
  3. Peel the boiled beets and cut into slices. The pieces should be about the same as the mushrooms. Season the beetroot with a mixture of salt, pepper, horseradish, mustard, wine vinegar and vegetable oil (1 tbsp each).
    Peel the boiled beets and cut into slices. The pieces should be about the same as the mushrooms. Season the beetroot with a mixture of salt, pepper, horseradish, mustard, wine vinegar and vegetable oil (1 tbsp each).
  4. Tear the lettuce leaves with your hands.
    Tear the lettuce leaves with your hands.
  5. Lightly chop the almonds with a knife, the pieces should remain quite large.
    Lightly chop the almonds with a knife, the pieces should remain quite large.
  6. Mix lettuce leaves, beets, mushrooms and almonds.
    Mix lettuce leaves, beets, mushrooms and almonds.
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