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Print Recipe
Beetroot Salad with Mustard Recipe
On the New year's table must be light vegetable salads. They are healthy, tasty and nutritious. Beetroot salads fully meet these requirements. I suggest that you prepare a salad, especially since it takes a few minutes.
Cook Time 10 minutes
Servings
Ingredients
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Beets bake or boil in advance, clean, cut (or RUB) thin strips. Onions clean and cut (RUB) thin rings.
    Beets bake or boil in advance, clean, cut (or RUB) thin strips. Onions clean and cut (RUB) thin rings.
  2. Prunes, if necessary, pre-steamed, cut into thin strips.
    Prunes, if necessary, pre-steamed, cut into thin strips.
  3. Preparing the filling. Combine the mustard with the grains, I have olive oil, honey, lemon juice, salt, pepper mixture. Stir.
    Preparing the filling. Combine the mustard with the grains, I have olive oil, honey, lemon juice, salt, pepper mixture. Stir.
  4. Add to the salad chopped Basil, I have slightly dried, dressing, mix. Serve the salad chilled.
    Add to the salad chopped Basil, I have slightly dried, dressing, mix. Serve the salad chilled.

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