Vegetable salad with young beetroot
Probably the most correct (and also the fastest) way to cook freshly hatched vegetables is not to cook them at all. No heat treatment!
Ingredients
Servings 4- lemon juice
- 1 tsp lemon flavored pepper
- lettuce
- 2 cucumbers
- 2 small carrots
- 4 radishes
- 1 green bell pepper
- 0.5 tsp mustard
- 4 cuttings of beetroot
- 1 red bell pepper
- olive oil - 3 tbsp. l.
- salt
Cooking
Step 1
Wash the tops, cut, sprinkle with lemon juice, leave for 30 minutes.
Step 2
Wash vegetables. Peel cucumbers and carrots, cut into thin strips. Cut off the ends of the radishes and cut into the same strips. Cut the pulp from four sides of the peppers so that wide boats are obtained; remove seeds.
Step 3
Wash the lettuce leaves, pat dry and chop finely. Mix all the vegetables and put in the pepper boats.
Step 4
Mix oil and mustard, add salt and pepper with lemon flavor. Mix thoroughly and dress the salad.