Pink squid
Want to make a simple squid salad unusual? Color the squids with beetroot juice! You don’t need to invent anything else, simple and familiar ingredients will suffice.
Ingredients
Servings 2 servings- 1 beetroot
- 400 g squid
- celery - 1 stalk
- 1-1.5 lettuce long cucumbers
- 1 large sweet and sour green apple
- 1 head of lettuce
- homemade mayonnaise - 2-3 tbsp. l.
- salt and freshly ground black pepper
Cooking
Step 1
Peel the beets and grate on a coarse grater. In squid, remove the inner chitinous plate, wash, cut into thin rings. Place beets in a saucepan, add water and bring to a boil. Add squid rings and cook for 3 minutes. Throw away in a colander.
Step 2
Cool the beetroot broth to room temperature, put the squids in it again and let stand for 2-3 hours. Then rinse the squids with warm water.
Step 3
Wash celery, cucumbers and apple, cut into strips. Separate the lettuce into leaves, wash, dry and chop coarsely. Mix all the ingredients in a salad bowl, salt, pepper and season with mayonnaise.