Delicious recipe for beet salad with prunes
Salad with soft cheese and parsley
A beautiful dish that will delight guests in contrasting colors and unusually delicate flavor. To prepare two servings of this salad, you will need: - 2 boiled beets; - 150 g of Feta cheese; - 5 pcs. prunes; - parsley; - olive oil, lemon juice and salt to taste.
Prune steamed with boiling water for 10 minutes. Then dry on a napkin and cut into thin strips. Clean the beets if necessary and rub on a medium grater. Combine these ingredients, a little salt and season with a little olive oil. Add chopped parsley and sprinkle with lemon juice. Mix everything and place in the middle of a deep plate.Crumble the cheese and place it on the beets. Garnish with the remnants of parsley. Serve at the table.
Walnut Salad Recipe
Ingredients: - 3 small boiled beets; - 1/2 cup of peeled walnuts; - 150 g of prunes; - 2 cloves of garlic; - 2 tbsp. l mayonnaise or low fat yogurt;
Grate the beets, chop the prunes into thin slices, and chop the walnuts in a mortar. Combine these ingredients in a salad bowl. Garlic skip through the press and mix with mayonnaise or low-fat yogurt. Season the salad with the cooked sauce and serve.
Layered salad with eggs and hard cheese
Ingredients: - 1 large-sized boiled beets; - 150 g of prunes; - 4 boiled eggs; - 1 carrot; - 150 g of hard cheese; - mayonnaise; - 3 green onion feathers; - 1 tbsp. l pomegranate seeds.
Grate cheese, eggs, beets and carrots on a coarse grater and arrange on different plates. Prune finely chop. Lay the salad in layers, smearing them with mayonnaise, in the following sequence: beets, cheese, carrots, prunes, eggs. Put it in the fridge for 30 minutes to soak it.Serve on the table, decorated with coarsely chopped green onions and pomegranate seeds.
French beetroot salad
Ingredients: - 2 boiled beets; - 1 tbsp. l sour cream; - 1/2 cup peeled walnuts; - 1 tsp. capers; - 2 tbsp. l lemon juice; - 1 tbsp. l mustard; - 50 g chopped parsley; - 1/2 tsp. green onions; - 5 g canned sardines; - 1 pickled cucumber; - 1/2 tsp tarragon and chervil; - salt and black pepper to taste.
Walnuts fry in a dry frying pan and chop into large pieces. Beet grate on a coarse grater. In a separate bowl, mix all the other ingredients, including grated capers and pickled cucumber, and whisk them. Combine nuts and beets. Season them with cooked sauce.
Church holiday 4 August
Moms around the world sew incredibly cute bears from old kids clothes
How to save energy in dealing with difficult people
Striped Rattle Ball
Have you heard about the fat diet
DIY hand-made hare
Megan Markle unhappy with life in the royal family