Beet salads have several pluses in contrast to other types of this dish. Thanks to the main component, namely beets, salads acquire not only an interesting color and taste, but also saturated with a lot of useful substances. It’
s no secret that this root vegetable is considered therapeutic in a huge number of European countries. Many doctors prescribe beet juice for the treatment of back, liver, digestive system and kidney diseases. Therefore, adding beets to salads reduces the risk of disease formation.
We offer you a recipe for a salad with this ingredient. The preparation involves cooking vegetables for no more than 5 minutes. Such a trick allows you to make a delicious salad, in which the ingredients do not stick together and do not boil.
Ingredients:
- 1 beet;
- 1 carrot;
- 1 potato;
- 1/4 onion;
- 1 can of green peas;
- 2 pickled cucumbers;
- bunch of green onions;
- 1 tablespoon lemon juice;
- 3 tablespoons vegetable oil;
- 1/2 teaspoon sugar;
- Salt, pepper.
Preparation:
Peel and cut raw beets into small cubes. Send to a frying pan filled with two tablespoons of vegetable oil. Stir and spread evenly on the surface. Do not put the frying pan on the stove yet.
Carrots and potatoes cut into cubes of the same size as the previous product. We will lay out the ingredients in layers. After the beets will be carrots, then – potatoes.
Add three tablespoons of water and send to the stove. Set a high heat, cover with a lid and do not open until ready.
When the slices boil, and condensation forms on the lid, time 4 minutes. Without opening the lid, remove from the stove. Let cool.
Finely dice part of the onion. Mix with chopped green onions in a deep bowl. Add a can of peas. Finely chop two pickles and send to the rest of the ingredients.
Combine all the prepared products together. Salt, pepper. Add lemon juice and sugar. Stir and transfer to a salad bowl.
It’s ready! Help yourself.
Bon appetit!
