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Print Recipe
Beetroot Salad with Pea Paste Recipe
Beetroot salad with pickled cucumber and thick pea paste. Very tasty salad.
Cuisine Bulgarian
Cook Time 60 minutes
Servings
Cuisine Bulgarian
Cook Time 60 minutes
Servings
Instructions
  1. Wash the peas and put them to cook. Take less water. When it boils, add salt and spices (curry, ginger, coriander). We do not regret spices. Enough aromatic and spicy peas will replace the sauce.
    Wash the peas and put them to cook. Take less water. When it boils, add salt and spices (curry, ginger, coriander). We do not regret spices. Enough aromatic and spicy peas will replace the sauce.
  2. Cook the carrots and beets, peel and cut into cubes. Cut the pickle into cubes.
    Cook the carrots and beets, peel and cut into cubes. Cut the pickle into cubes.
  3. Defrost the green peas.
    Defrost the green peas.
  4. Let's do the ready-made peas. Choose the consistency: thick pasta or a more liquid sauce. The density is regulated by the remaining liquid in the peas.
    Let's do the ready-made peas. Choose the consistency: thick pasta or a more liquid sauce. The density is regulated by the remaining liquid in the peas.
  5. I needed a paste, so I drained all the liquid. We grind the peas with a blender or a pusher. We try, if necessary, add spices (you can squeeze out a clove of garlic).
    I needed a paste, so I drained all the liquid. We grind the peas with a blender or a pusher. We try, if necessary, add spices (you can squeeze out a clove of garlic).
  6. Mix the green peas, beets, carrots, and pickles.
    Mix the green peas, beets, carrots, and pickles.
  7. You can immediately mix with the pea paste or serve separately.
    You can immediately mix with the pea paste or serve separately.

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