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!
Ingredients
Instructions
  1. 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.
  3. 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.
  5. Add finely chopped dill and green onions. Stir and bring to the table.
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