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 Salad with Orange, Beetroot and Tomatoes Recipe
This is a very simple and light salad that will bring you exceptional benefits: orange is rich in vitamin C, and beetroot, tomatoes and Flaxseed have a positive effect on the circulatory system.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Instructions
  1. Wash the beets, peel them and cut them into small pieces.
    Wash the beets, peel them and cut them into small pieces.
  2. Put the beetroot slices in a saucepan, pour in 1 tablespoon of water, cover with a lid. Put the saucepan on the stove, turn on the medium heat. When the arrow of the thermal controller reaches the green field, reduce the heat to a minimum and cook for 5 minutes. Then remove the saucepan from the stove and leave for another 3-5 minutes, then remove the beets and cool.
    Put the beetroot slices in a saucepan, pour in 1 tablespoon of water, cover with a lid. Put the saucepan on the stove, turn on the medium heat. When the arrow of the thermal controller reaches the green field, reduce the heat to a minimum and cook for 5 minutes. Then remove the saucepan from the stove and leave for another 3-5 minutes, then remove the beets and cool.
  3. Orange milling.
    Orange milling.
  4. Put the cherry tomatoes cut in half on a plate.
    Put the cherry tomatoes cut in half on a plate.
  5. Add the pieces of beet.
    Add the pieces of beet.
  6. Then lay out the" fillet " of orange.
    Then lay out the" fillet " of orange.
  7. Drizzle the salad with olive oil and sprinkle with grated Parmesan and flax seeds.
    Drizzle the salad with olive oil and sprinkle with grated Parmesan and flax seeds.
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