Salad with beets with sauce Blanche

Description

On my holiday table this salad is the cake always makes a splash. After trying it, many asking for the recipe. This salad is an alternative to long bored herring under a fur coat. Not the usual combination of herring and beef with other ingredients makes the taste of this salad unforgettable! This time I cooked it under a sauce Blanche. It was very tasty!

Ingredients

Beets

2 piece
The dough is flaky unleavened

500 g
Herring

1 piece
Apple

1 piece
Beef

200 g
Mushrooms

80 g
Carrots

1 piece
Chicken egg

2 piece
Pickled cucumber

2 piece
Green onions

1 piece
Beans

100 g
Vegetable oil

150 ml
Sugar

0.5 tsp
Salt

0.5 tsp
Vinegar

1 Tbsp
Horseradish

1 tsp
Garlic powder

0.5 tsp

Cooking

Meanwhile, make the sauce Blanche of the presented ingredients.

Beans Blanche TM "Mistral" boil in 2 cups water for 2 hours until cooking. Drain the water and leave to stabilize the sauce.

Mix ready beans Blanche TM "Mistral", salt, sugar, Apple cider vinegar, vegetable oil, horseradish and garlic powder. Grind all the immersion blender into a smooth homogeneous mass.

Try for salt and, if thick, dilute to the desired consistency of the bean broth. Our sauce Blanche is ready!

Boil vegetables, meats, and eggs until ready. Thaw the puff pastry. Half of the dough roll out and cut into thin strips with a width of 2-3cm. Lubricate the sauce. Beets peel and cut into thin slices, lay them overlapping on the strips of dough, roll roll. Get beet roses. To put them in a silicone mini-muffin tins.

The second part of the test roll out and put into a form, forming the sides on the dough - parchment on it - peas. Bake with beet roses for about 30 minutes at a temperature of 180 degrees.