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Print Recipe
Beetroot Salad with Mushrooms and Almonds Recipe
Light, but at the same time rich salad of boiled beets with mushrooms and almonds. Simple and delicious!
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the onion and garlic and fry in vegetable oil (1-2 tbsp).
    Cut the onion and garlic and fry in vegetable oil (1-2 tbsp).
  2. Add the mushrooms cut into strips, add salt to let the mushrooms juice and fry until the mushrooms acquire a Golden hue. Remove the fried mushrooms from the heat and cool.
    Add the mushrooms cut into strips, add salt to let the mushrooms juice and fry until the mushrooms acquire a Golden hue.
Remove the fried mushrooms from the heat and cool.
  3. Peel and cut the boiled beets. The pieces should be about the same as the mushrooms. Fill the beetroot with a mixture of salt, pepper, horseradish, mustard, wine vinegar and vegetable oil (1 tbsp).
    Peel and cut the boiled beets. The pieces should be about the same as the mushrooms.
Fill the beetroot with a mixture of salt, pepper, horseradish, mustard, wine vinegar and vegetable oil (1 tbsp).
  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 the lettuce, beets, mushrooms and almonds.
    Mix the lettuce, beets, mushrooms and almonds.

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