Description
We left behind the holidays, and with them the flavour. And now I really want something light, it's time to think about the figure. An opportune fit offered me a salad. Lightweight, vitamin and very winter, in any case, for me, the tangerines are always associated with winter. Don't be afraid of combinations of products, it is unusual, but the taste of the salad wins, if not the heart, the stomach for sure.
Ingredients
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Beets
1 piece
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Mandarin
2 piece
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Onion
0.5 piece
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Vegetable oil
3 Tbsp
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Vinegar
1 Tbsp
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Honey
2 tsp
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Mustard
1 tsp
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Garlic
1 tooth
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Chili
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Green onions
2 piece
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Salt
Cooking
Beets boil or bake until tender. I had already cooked, so the cooking time salad gave without taking into account the cooking time of the beets. Clean it and cut into thin plates. Lay in a single layer on a flat dish.
Tangerine peel, divided into slices and remove the film, if you have bones to get rid of them. Here I was a bit unlucky, the segments of one of the mandarins refused to clean, had to leave them what it is. Spread tangerine slices to the beets.
Onion peel and cut into thin half-rings. To use better lettuce varieties of onion: red or white. I was just the latest. Sprinkle onions beets with tangerines.
Prepare the dressing. Garlic skip through the press. Add the vegetable oil, vinegar, honey, mustard, red pepper and salt. All mix well. You can lightly beat with a fork until smooth. Pour the resulting dressing on the salad.
Green onions finely chop and sprinkle them on top of the salad. In principle, it is possible to do without it. I used it rather as a decoration.
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