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
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. It’s delicious!
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