Beetroot salad is unlikely to lure someone to the dinner table. But if you cook it with mushrooms and herbs, then the culinary invention will acquire piquancy and diversify the everyday menu. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking of beets with mushrooms and herbs
- Video recipe
Culinary experts have come up with many salads, not only tasty, but also low-calorie, rich in vitamins and other vital substances. At the same time, they are good at satisfying the feeling of hunger. I share one of these recipes - an easy, fresh and seasonal recipe for beetroot, mushroom and greens salad. The dish is hearty, nutritious and well-digested by the body. And having boiled the beets in advance, the time for preparing the salad will take no more than 10 minutes. Although for salad, it can be used both raw and baked.
Canned forest mushrooms are used for the recipe, but if you wish, you can add fresh and fried mushrooms. They are available at any time of the year. The zest of the salad that gives freshness is greens that can be applied to any taste: cilantro, dill, parsley, basil … All the selected products are in perfect harmony with each other, healthy and tasty. It is enough to take a small amount of vegetable or olive oil as a dressing. But if you wish, you can make a French vinaigrette sauce or make another difficult component dressing from sour cream, mayonnaise, a mixture of oils, soy sauce and spices. I hope that the proposed recipe for a custom beetroot salad with mushrooms and herbs will appeal to all eaters and will not disappoint your household.
- Caloric content per 100 g - 98 kcal.
- Servings - 1
- Cooking time - 10 minutes for slicing food, plus time for boiling beets
Ingredients:
- Beets - 1 pc.
- Green onions - bunch
- Vegetable oil - for dressing
- Salt - a pinch
- Canned or pickled mushrooms - 150-200 g
Step by step cooking of beets with mushrooms and herbs, recipe with photo:
1. Wash the beets well to remove any dirt from the skin. Dip the root vegetable into a saucepan, cover with water and put on the stove to cook. It is brewed from 40 minutes to 2 hours. It depends on the age and size of the fetus. Therefore, check the readiness with a puncture of a knife: the beets should be soft. Season half an hour before the end of cooking with salt. Cool the boiled beets, peel and cut into cubes.
2. Place the pickled mushrooms in a sieve and rinse under running water. Leave to glass all the liquid and cut into medium pieces.
3. Place the boiled and chopped beets in a deep bowl, add the pickled mushrooms and finely chopped green onions. You can use fresh or frozen onions.
4. Season salad with oil and stir. Taste it and season with salt if necessary. Serve the finished beetroot salad with mushrooms and herbs chilled. It can be stored in the refrigerator for about 3 days.
See also a video recipe on how to cook a beetroot snack with mushrooms.
