This salad surprises with an unusual combination of flavors. If squid and beetroot are mixed with butter separately, they will retain their color, and the dish will turn out more beautiful. Cooking can be simplified by buying boiled beets and ready-made crackers in the store.
Ingredients
Step-by-step cooking recipe
Cut the bread into cubes and put it in a preheated frying pan with butter.
Squeeze garlic through a press and fry until tender. Put the finished crackers on a paper napkin to remove excess oil.
Slice the squid and peeled beets.
Mix everything, add ground pepper, salt, lemon juice and olive oil. The finished salad can be supplemented with fragrant herbs.
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