Beet salad is very tasty, especially if the vegetables are baked in the oven.
Kiev. Ukraine. Ukraine Gate – March 22, 2021 – Kitchen
Beets go well with crispy nuts, but this time I decided to use roasted seeds instead – this option is no worse. Aromatic oil complements the taste. It seems to me that this version of beet salad will perfectly complement any lean menu.
Preparation time – 60-90 minutes
Cooking time – 10 minutes
Ingredient:
beets – 2 pcs.
oil – 2 tbsp. l.
parsley – 5 sprigs
seeds (roasted peeled) – 1 tbsp. l.
salt and pepper – to taste
Preparation:
Wash the beets well, wrap in foil and bake in the oven for 1-1.5 hours until cooked at 180 degrees. The readiness of the beet can be checked with a fork – it should pierce it quite easily.
Cool the finished beets to room temperature. Then clean and cut into small pieces.
Wash parsley leaves (5 sprigs), dry and separate from the stems. Then chop finely with a knife.
Transfer to a salad bowl beetroot, chopped parsley, and roasted seeds (1 tbsp. L.). Season the salad with oil (2 tbsp.). I recommend using fragrant crude oil, so the salad will be even tastier.
Add salt and pepper to taste. Stir and serve.
It’s easy to cook!
Read also: Dumplings Made of Hard Cheese and Semolina
Source: Ukrgate