Description
Summer beet and its tender leaves is the ideal product for a variety of culinary fantasies. Vinegret, borscht, beetroot soup... And what You are prepared from beet repertoire? One of the most simple and affordable vegetables, beets, this salad plays the role of first violin. The main thing here is to correctly roast beets. Want to know the secret to incredibly delicious salad where the beets are fabulously good? Cooking time is not taken into account.
Ingredients
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Beets
5 piece
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Lettuce
-
Tops
-
Cucumber
1 piece
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Green onions
1 coup
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Chicken egg
3 piece
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Black pepper
-
Salt
-
Sour cream
200 g
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Mustard
1 tsp
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Garlic
1 tooth
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Soy sauce
1 tsp
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Soy sauce
1 Tbsp
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Olive oil
1 Tbsp
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Vinegar
0.5 tsp
Cooking
Young beets to clean as with a brush. Dry.
A nice beet, huh put on a folded sheet of foil, drizzle with soy sauce, olive oil and balsamic vinegar. Wrap the beets in foil, bake in a preheated 180 degree oven for 40 minutes. Beets to pull, leave in foil until cool.
The cooled beets cut into cubes.
The lettuce and beet leaves, washed, dried, torn hands, put on the dish.
Lay the leaves on top of cucumber, diced.
Then beets and chopped green onions.
Lay hard-boiled eggs, cut into 4 pieces. Season with freshly ground black pepper to taste and season with salt (remembering that the dressing also contains salt)
For the filling mix the sour cream (or natural yoghurt) with garlic and soy sauce.
Some filling stations just a few teaspoons to add to the salad (do not stir), the rest of the dressing be served in a gravy boat.
Bon appetit!
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