Salads & Soups

Beetroot Salad with Green Peas

Today I am going share with you guys an amazing salad recipe which you will definitely love to try at home. The salad I tried today is Beetroot Salad with Green Peas. Please follow the steps below and try it at home and share the feedback with me in the comments. (Don’t forget to try Smoked Meat Salad)

Instructions:


  • Pork ham 190 gr
  • Pickled cucumbers 0.25 kg
  • Tomatoes “bull heart” 150 GR
  • Baked young carrot – 5.5 pcs.
  • Small stewed potato – 0.23 kilo
  • Stewed onion – 4 pcs.
  • Black olives from a can – 115 gr
  • Fried pike fish or tuna 390 grams
  • Supplement – Cranberries – 0.47 kg
  • Fruits: apricot – 0.1 kilograms
  • Olterman cheese – 0.44 kg
  • Color salad – 0.075 kilograms

Cooking Instructions:


  • Wash the tomatoes and onions, then peel the ingredients. And after that we start cutting.
  • Chop the eggplant very finely and chop the garlic, basil and other green greens.
  • Cut the remaining ingredients as you like.
  • Wash the fish fillet and Beijing cabbage in clean water, wipe and stew in the sauce, then pass through the processor and place next to the prepared foods.

Preparations:


In advance we prepare dishes or other dishes on which we spread lettuce leaves on one side. And on the opposite side of the dishes we put the artichoke cut into cubes. Then put the meat, herbs and vegetables on a salad bowl with a slide. And on top we spread the cherry.

Seasoning:


Season the salad with garlic sauce, add sea salt and tarragon. Then add a little yogurt.

Serving:


We serve salad to the table with brown bread. After cooking, lay the lettuce leaves on the dishes.

Good to Know:


In order for the shell to separate easily from boiled eggs, they must be put in cold water for 12 minutes, immediately after cooking.

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