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.
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.