Warm Beetroot Salad with Chicken Liver Recipe
I love warm salads because they can be eaten for lunch and without the main course. Today I will treat you to my lunch!
Servings
1
Cook Time
30minutes
Servings
1
Cook Time
30minutes
Ingredients
Instructions
  1. Wrap the beetroot and pepper in baking paper and bake in the oven at 180 degrees – beetroot for 30 minutes, pepper for 15 minutes.
  2. Chicken liver cut from the films and fry in vegetable oil, sprinkled with soy sauce.
  3. Prepare the dressing – mix soy sauce, olive oil and Dijon mustard.
  4. Peel the pepper and cut it into slices, cut the radish into half rings, and cut the beetroot into small cores.
  5. Put the lettuce leaves on a plate, put all the vegetables and liver on them, sprinkle with sesame seeds and serve with the ready sauce.
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