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Print Recipe
Salad "Beetroot Champignon" Recipe
Let's diversify the collection of autumn-winter salads! A bright, flavorful and satisfying salad, where the two ingredients that set the tone for this salad are beets and mushrooms!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Chop the onion, heat the vegetable oil in a frying pan and send the onion to fry.
    Chop the onion, heat the vegetable oil in a frying pan and send the onion to fry.
  2. Add coarsely chopped mushrooms, fry all together, stirring, for 5-7 minutes. Remove from heat and allow to cool.
    Add coarsely chopped mushrooms, fry all together, stirring, for 5-7 minutes.
Remove from heat and allow to cool.
  3. Cut the beets into small cubes.
    Cut the beets into small cubes.
  4. Combine the chopped beets, pickled cucumbers, fried onions with mushrooms, green peas in a bowl (the liquid from the jar with peas is pre-drained). Add the crushed garlic, season with salt and pepper mixture to taste.
    Combine the chopped beets, pickled cucumbers, fried onions with mushrooms, green peas in a bowl (the liquid from the jar with peas is pre-drained).
Add the crushed garlic, season with salt and pepper mixture to taste.
  5. Add finely chopped dill and green onions. Stir and bring to the table.
    Add finely chopped dill and green onions. Stir and bring to the table.

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