Beetroot Salad with Seafood Recipe
Salad with baked beans marinated in dark balsamic, with fresh carrots, seaweed and mussels. Lots of benefits and vitamins. I cooked it for dinner and served it with a salad with fried egg (without butter), the yolk remained 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.
Servings 3
Cook Time 30 minutes
Ingredients
- 1 piece Beet
- 1 tbsp Balsamic
- 1 piece Carrot
- 1 jar Sea cabbage
- 150 gram Mussels
- Cayenne pepper
- Green Onion
- Greens
- Egg
- Lettuce leaves
Instructions
- Beets should be baked in the oven in foil in advance. The baking time of beetroot depends on its size and can take from 45 minutes to 2 hours. You can just boil the beets. Cut the beetroot into cubes. We put it in a bowl and pour it with balsamic vinegar. Stir, cover and leave to marinate for 15 minutes.
- I will rub the carrots beautifully on a Korean grater. You can use any larger one. We take a salad bowl, put pickled beets, seaweed, carrots in it. We connect them.
- Spread the mussels with a spoon. Mix everything together. If desired, pepper and add oil from under the mussels to taste. If it seems to you that it is unsalted, 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 butter with a viscous yolk. This allows me to fry without oil 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 lettuce leaves and sprinkled finely chopped green onions on top.
- It's delicious!