Salad with baked beets, marinated in dark balsamic, with fresh carrots, seaweed and mussels. Sea of benefits and vitamins. I made it for dinner and served a salad with a fried egg (without butter), leaving the yolk sticky. Autumn is a new crop of vegetables, all the vitamins in them are still preserved. We eat and stock up on vitamins for the winter.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 piece Beet
- 1 tbsp Balsamic
- 1 piece Carrot
- 1 jar Sea cabbage
- 150 gram Mussels
- Cayenne pepper
- Green Onion
- Greens (dill greens, lettuce leaves)
- Egg
Ingredients
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Instructions
- Beets should be baked in the oven in foil in advance. The time for baking beetroot depends on its size and can take from 45 minutes to 2 hours. You can just boil the beets. Cut the beets into cubes. We put it in a bowl and pour balsamic (vinegar). Stir, cover with a lid and leave to marinate for 15 minutes.
- I will rub the carrots beautifully with a Korean grater. You can use any grater. We take a salad bowl, put in it pickled beets, sea cabbage, carrots. We connect them.
- We spread the mussels with a spoon. Mix everything together. If desired, pepper and add oil from under the mussels to taste. If you think that it is not salty, add salt to your taste. I had enough salt and I didn't salt it.
- I made a salad for dinner and will serve it with an egg, fried without oil with a viscous yolk. It allows me to fry without oil here is such a small portion frying pan. The egg can be served with a salad simply boiled "hard-boiled" or "in a bag". It tastes better with it, it's proven. I put the salad on the lettuce leaves and sprinkled it with finely chopped green onions on top.
- It's delicious!
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