Recently, salads with beets and pickled mushrooms are gaining in popularity. This is not surprising, since dishes based on them are tasty and satisfying. I propose in this recipe to combine these two products and prepare a delicious salad.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Beetroot salad with mushrooms is an appetizing option for serving treats to the table. This is another tasty snack based on healthy beets and equally delicious mushrooms. This lean salad is especially good for people who are fasting or who do not consume animal products for some reason. Earlier, I have already shared recipes for lean dishes, you can find them on the site. And today I want to replenish this collection and talk about an equally tasty dish.
Mushrooms in salads are used in different forms: fried, fresh, boiled and pickled. In this recipe, I use the latter option. Since pickled mushrooms are a very unusual product from a culinary point of view. On the one hand, the pickling method allows them to be stored for a long time, and on the other hand, it destroys some of the vitamins. But one way or another, pickled mushrooms can sometimes surpass fresh ones in their taste. Although, if desired, if you are not a supporter of pickled foods, mushrooms can be used those that are more acceptable to you. Any combination of mushrooms with beets is excellent and less nutritious than meat salads.
- Caloric content per 100 g - 92 kcal.
- Servings - 2
- Cooking time - 15 minutes for salad preparation, plus time for boiling and cooling beets
Ingredients:
- Beets - 1 pc. (big size)
- Vegetable oil - for dressing
- Pickled mushrooms - 200 g
- Green onions - bunch
- Salt - pinch or to taste
Cooking Lean Beet Salad with Pickled Mushrooms:
1. So, first of all, prepare the beets. It needs to be boiled or baked. It is cooked for at least 2 hours and cooled for about the same amount. Therefore, it is better to prepare it in advance. If you decide to cook it, then fill it with water and cook over low heat under a closed lid after boiling. For baking, wrap it with food foil, make a few punctures with a toothpick to release the steam, and bake in the oven at 180 degrees. Peel and cut the finished chilled root vegetable into cubes.
2. Transfer the marinated mushrooms to a fine sieve to drain the entire marinade. If the mushrooms are large, then cut them into smaller pieces and send them to the bowl with the beets.
3. Wash green onions and pat dry with a paper towel. Chop finely and send to groceries. The onions used in this recipe are frozen, but you can use fresh onions with success.
4. Season salad with oil, season with salt, stir and refrigerate. Then serve to the table with any side dish.
See also the video recipe on how to make beetroot salad with mushrooms.
