Summer vinaigrette with horseradish dressing
Summer, one might say country version of vinaigrette with horseradish dressing, fresh green peas and fresh cucumbers from the garden
Ingredients
Servings 4 servings- 1 lime
- 2 Art. l. chopped chives
- 3 cucumbers
- apple cider vinegar - 2 tbsp. l.
- olive oil - 0.5 cup
- 1 Art. l. grated horseradish
- 1 large beetroot
- 100 g fresh green peas
- avocado
- 0.5 cup cream with 33% fat
Cooking
Step 1
Boil or bake the beetroot until tender. Cool, peel and cut into small cubes. Peel cucumbers, cut into strips.
Step 2
Peel the avocado, remove the pit, cut the flesh into cubes and sprinkle with 0.5 lime juice. Pour boiling water over the peas, let stand for 2-3 minutes, drain and dry. Mix peas, cucumbers and avocados.
Step 3
Make a vinaigrette sauce: put chopped chives with vinegar into a blender and gradually, with the motor running, pour in olive oil. Season the beets with half of the sauce, and the cucumber mixture with half.
Step 4
Make horseradish dressing: mix together whipped cream, juice from half a lime and horseradish.
Step 5
Put the salad in layers on a dish: beets, then cucumbers with avocados and peas, then horseradish with cream.