Among all beetroot salads, this one has become one of my favorites. The main thing is to choose a sweet fragrant root vegetable and the same sweet tomatoes. If there are no cherries, cocktail ones will do, but I advise you not to take large ones. If desired, decorate the salad with nuts.
Ingredients
- Beetroot - 2 pieces
- Cherry tomatoes - 8 pieces
- Cilantro - 0,5 beam
- Green onion - 0,5 bundles
- Onion - 1 piece
- Olive oil - 2 tbsp.l.
- Dijon mustard - 1 tsp.
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Bake the beetroot in foil until cooked for about an hour at 180-200 degrees.
Cut the beetroot into large pieces, and cut the cherry in half.
Chop the cilantro, plain and green onions, and mix the salad.
Season it to taste and season with olive oil with Dijon mustard.
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