A salad is a dish of chopped vegetables and other ingredients. Salads were first prepared in ancient Greece. Salads of antiquity are very different from what we prepare now. As a rule, in ancient times, a salad was a mixture of greens and salt. That is, not even vegetables were added to the salad.
Time goes on, salads change. Gradually in the dish began to put more products. Therefore, already in the XX century, salads became a voluminous dish for the festive table.
In modern salads there are a large number of components from fish to meat. Let’s tell you how to cook beet salad.
Ingredients for beet salad:
- Onion – 2 pcs;
- Sweet pepper – 1 piece;
- Garlic – 1 clove;
- Salt – 1 tsp;
- Sugar – 2 tbsp;
- Vinegar – 2 tbsp;
- Coriander – 1 tsp;
- Vegetable oil;
- Red hot pepper;
- Ground black pepper.
Preparation of beet salad:
We peel boiled beets and rub them on large sharps grater or on a Korean grater. Pour salt to the beets, mix.
Cut quarter rings onion, in a frying pan in vegetable oil fry it 3-5 minutes on medium heat. From under the beet pulp pour out the juice.
Pour sugar into the beets, add vinegar, mix. In a mortar grind coriander, mix with black and red peppers.
Pour the pepper mixture into the beet
pulp
, grate garlic on a small grater. Add to the beets fried onions.
Peel from the insides of the sweet pepper, cut into thin straws, put in the salad.
Mix all the salad components.
Leave the salad under a food film in the refrigerator for a couple of hours.
As a result, we have a simple beet salad for appetizers.
