A healthy recipe with beets that I cook all fall! A nutritious, tasty and very affordable salad recipe! An autumn dish that everyone will appreciate! Very aromatic and tasty!
Put a walnut in boiling water! My grandmother’s cooking secret!
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🍲 RECIPE AND INGREDIENTS:
2 beets.
4 potatoes and 1 carrot.
Boil until tender.
3 eggs.
Boil until tender.
1 onion.
Salt 1/2 teaspoon.
Sugar 1 teaspoon.
Vinegar 2 tablespoons.
Fill it with water.
Leave it on for 15 minutes.
Vegetable oil 1 cup / 200 ml.
Milk 100 ml / 1/2 cup.
Mustard Dijon 1 tablespoon.
Mustard 1 teaspoon.
Salt. Black pepper.
Juice of 1/2 lemon.
Pickled mushrooms 200 g / 7 oz.
Salt.
Olive oil.
The first layer is made of potatoes.
Onions.
Pickled mushrooms.
Homemade mayonnaise.
The beetroot is ready.
Carrot.
Walnuts 120 g / 4.23 oz.
Fill it with water.
Cook for 5 minutes.
Peel the nuts.
Grind in a blender.
Grate the beetroot on a coarse grater.
Brush with homemade mayonnaise.
Eggs.
Refrigerate for 2 hours.
Enjoy your meal!
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