Vegetable salad with young beetroot

Cooking time: 30 min
Servings: 4
Calories: 154.7 kcal
Fats: 12.9
Proteins: 2
Carbohydrates: 8
Twitter Linkedin Facebook Share

Description

Probably the most correct (and also the fastest) way to cook freshly hatched vegetables is not to cook them at all. No heat treatment!

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.

Ingredients

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

Total Reviews: 0

0 Overall rating

Have you already prepared this recipe?
Tell what you think.

5
0
4
0
3
0
2
0
1
0

Write a review

Will be displayed on the comment.
Authentication only - we won't spam you.
Your review must be at least 50 characters.

You may also like

Wishlist Menu Recipes
Top