Salad with Seaweed, baked Vegetables Recipe
Salad with canned seaweed and baked vegetables: carrots; beets. Served salad in baked warm potatoes in the skin.
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. Vegetables: beets, carrots, potatoes should be well washed with a brush, baked in a “uniform”, wrapping each vegetable in foil, in the oven. It took about 30 minutes. Open the jar of seaweed, flip it into a colander and let the liquid drain. Hard-boiled eggs. Cucumbers should be taken canned, but you don’t need much (to taste). Peel the carrots and beets. Leave the potatoes in the foil until serving.
  2. In the salad, you need to cut everything very finely. Send to a salad bowl, mix and add the finely chopped eggs. Season with mayonnaise and pepper with freshly ground black pepper. You can take home-made or purchased mayonnaise. I didn’t salt it. I had enough salt. If there will be children, then do not pepper, pepper the salad then in your plate.
  3. The salad is ready.
  4. I will serve it in warm baked potatoes in the skin. She unwrapped the tinfoil potatoes, put them on a plate, and pressed the flat side of the knife into the middle of it so that the potatoes cracked and there was a depression. I put the salad in there.
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