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Print Recipe
Salad with Beetroot and Herring Recipe
Today I treat you to a delicious salad. It's very simple. All products are available, and as a result we get a salad for every day, and on a holiday will not let you down!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash the potatoes and boil them in the uniform. Peel while still hot. Help yourself with a fork, pricking hot potatoes on it.
    Wash the potatoes and boil them in the uniform.
Peel while still hot. Help yourself with a fork, pricking hot potatoes on it.
  2. In a separate bowl, whisk the sunflower oil, vinegar, mustard, salt and pepper. Cut the hot potatoes into random pieces and pour the prepared sauce over the hot potatoes. Mix gently. Leave to cool for 30 minutes.
    In a separate bowl, whisk the sunflower oil, vinegar, mustard, salt and pepper.
Cut the hot potatoes into random pieces and pour the prepared sauce over the hot potatoes. Mix gently. Leave to cool for 30 minutes.
  3. Peel the beets and cut them into strips. Add to the cooled potatoes.
    Peel the beets and cut them into strips.
Add to the cooled potatoes.
  4. Cut the pickled cucumbers into pieces. Add to the salad.
    Cut the pickled cucumbers into pieces.
Add to the salad.
  5. Chop the green onion. Add to the salad.
    Chop the green onion.
Add to the salad.
  6. Peel the apple, remove the core. Cut into pieces. Add to the salad.
    Peel the apple, remove the core.
Cut into pieces. Add to the salad.
  7. Cut the herring fillet into pieces. Add to the salad.
    Cut the herring fillet into pieces.
Add to the salad.
  8. Mix the salad gently. Peel the boiled egg, cut it into quarters and decorate the salad. Sprinkle with dry dill. Cool the salad in the refrigerator before serving.
    Mix the salad gently. Peel the boiled egg, cut it into quarters and decorate the salad. Sprinkle with dry dill.
Cool the salad in the refrigerator before serving.

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