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Print Recipe
Warm Beetroot Salad with Chicken Liver Recipe
I love warm salads , because you can eat them at lunch and without the main course. I'll treat you to my lunch today!
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wrap the beets and peppers in baking paper and bake in the oven at 180 degrees - beetroot 30 minutes , pepper 15 minutes .
    Wrap the beets and peppers in baking paper and bake in the oven at 180 degrees - beetroot 30 minutes , pepper 15 minutes .
  2. Chicken liver cut off from the films and fry in vegetable oil, drizzling soy sauce.
    Chicken liver cut off from the films and fry in vegetable oil, drizzling soy sauce.
  3. Prepare the dressing -mix soy sauce, olive oil and Dijon mustard.
    Prepare the dressing -mix soy sauce, olive oil and Dijon mustard.
  4. Peel the peppers and cut them into slices, cut the radishes into half- rings, and cut the beets into small hearts.
    Peel the peppers and cut them into slices, cut the radishes into half- rings, and cut the beets into small hearts.
  5. Put the lettuce leaves on a plate, all the vegetables and liver on them, sprinkle with sesame seeds and serve with the ready sauce.
    Put the lettuce leaves on a plate, all the vegetables and liver on them, sprinkle with sesame seeds and serve with the ready sauce.

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