And again, let's talk about salads. I propose a recipe for another appetizer made from beets and mushrooms. This salad is easy to prepare, tasty and healthy at the same time. And for a lean meal, exclude eggs from the composition and replace them with healthy prunes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Mushroom and beetroot salad is an appetizing option for serving boiled or baked beets and mushrooms. The latter can be used both pickled and salted. Fresh and dried are also good. This is the choice of every housewife. Using pickled or salted mushrooms will naturally spice up the salad. Fresh or dried specimens will taste milder. I preferred to use pickled mushrooms. A salad prepared in this way turns out to be very light and tasty, while filling and nutritious.
So that the preparation of this salad does not take you much time, boil and cool the beets in advance, for example, in the evening. Then the manufacturing process will be reduced several times. In addition, this root vegetable can even be eaten fresh. Therefore, as an experiment, you can try a fresh vegetable salad.
Speaking about the benefits of this dish, it should be noted that beets combine a lot of useful features. First of all, it holds the record for iron content. It is a powerful source of iodine and is rich in vitamins, incl. rare vitamin U. Mushrooms, in turn, in my version are forest ones, not only have a wonderful taste. They are also endowed with many useful properties: magnesium, iron, chlorine and sodium. And regular consumption of mushrooms will save you from problems with the cardiovascular system.
- Caloric content per 100 g - 85 kcal.
- Servings - 1
- Cooking time - 10 minutes for cooking, plus time for boiling and cooling beets and eggs
Ingredients:
- Beets - 1 pc.
- Vegetable oil - for dressing
- Pickled mushrooms - 200 g
- Eggs - 1 pc. (exclude from the composition for a lean dish)
- Salt to taste
A step-by-step recipe for making a salad of mushrooms and beets:
1. Wash the beets under running water, scrape off the skin to remove all the dirt and place in a saucepan. Cover with water, add a pinch of salt and cook for about 2 hours until tender. You can also bake beets in the oven. To do this, wrap it in food foil or put it in a baking sleeve and send it to the oven for 2 hours at 180 degrees. After that, cool the vegetable well, peel and cut into strips or cubes. You can also grate it.
2. Wash the eggs, put in a saucepan, cover with cold water and boil for 10 minutes after boiling until steep. Then transfer them to ice water and leave to cool completely. After a while, peel them and cut them into cubes. If you are making a lean salad, then eggs can be excluded from the list of ingredients.
3. Place the pickled mushrooms in a sieve and rinse under running water. Leave them on for a while so that the glass is liquid.
4. After the mushrooms, cut into smaller pieces.
5. Put all the ingredients in a small bowl, season with vegetable oil and salt to taste. But keep in mind that pickled mushrooms are already salty, so don't overdo it with salt.
6. Stir the ingredients and serve the salad to the table. This appetizer is perfect for a light dinner.
See also a video recipe on how to make a salad of mushrooms and beets.
