318
Salad of young beetroot with potatoes
What a wonderful time – the beginning of summer! Pale green head of cabbage the sweetest, show bunches of carrots with bushy tops, radishes, krutoborka such that it seems about to burst from her overflowing juices, slightly glaucous, covered with pollen sprigs of fragrant dill, which just asks for the young potatoes with butter, a tidy, nice beet, huh Burgundy with succulent leaves – is it not happiness?
Starting the season a young beet, we try to cook it all kinds of cooking borsch, beet soup or beetroot soup, baked with olive oil and herbs to make salads with greens from the tops of baking pies and doing the Phal to experience all the nuances of its earthy and sweet taste.
And what a salad it turns out it potatoes! It's not vinaigrette, which for us is already associated with autumn, here is all sweetness and freshness of the first summer days, the ringing by the chirping of birds, the warm sun heated the land, heavy rains and piercingly blue, quick-drying after a thunderstorm, the sky, the pungent smell of freshly cut grass and the feeling of fullness of life.
Ingredients:
How to prepare:
Bake in the oven until cooked young beetroot, pre-wrapped it in foil. Cooking time (20-30 minutes)depends on the size of the beets, the readiness check with a toothpick.
While baked beets, boiled new potatoes in their skins. Cooked vegetables to cool.
Prepare the filling by mixing sour cream, olive oil, mustard, lemon juice and zest, season with salt and pepper.
Potatoes and beets peel and cut into cubes 1.5 cm Finely cut is not worth it.
Chives chop. Mix all ingredients for salad, it needs more salt to taste. Put in refrigerator for 10-15 minutes and serve.
The herring will be perfect!
See also: How to cook Turkish delight
Cerboli or Georgian eggs
Of course, this salad can be prepared the whole year, not only from young vegetables and chives you can substitute regular green (and fans of mayonnaise – salad it to them) but all the taste it in the tenderness and sweetness of the summer beets and young potatoes.
Cook with love !
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: zveruska.livejournal.com/168768.html
Starting the season a young beet, we try to cook it all kinds of cooking borsch, beet soup or beetroot soup, baked with olive oil and herbs to make salads with greens from the tops of baking pies and doing the Phal to experience all the nuances of its earthy and sweet taste.
And what a salad it turns out it potatoes! It's not vinaigrette, which for us is already associated with autumn, here is all sweetness and freshness of the first summer days, the ringing by the chirping of birds, the warm sun heated the land, heavy rains and piercingly blue, quick-drying after a thunderstorm, the sky, the pungent smell of freshly cut grass and the feeling of fullness of life.
Ingredients:
- 800 g of potatoes
- 600 g of beet
- 100 g of sour cream
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 tsp mild mustard
- ½ Tsp grated lemon peel
- small bunch of chives
- ground black pepper, salt
How to prepare:
Bake in the oven until cooked young beetroot, pre-wrapped it in foil. Cooking time (20-30 minutes)depends on the size of the beets, the readiness check with a toothpick.
While baked beets, boiled new potatoes in their skins. Cooked vegetables to cool.
Prepare the filling by mixing sour cream, olive oil, mustard, lemon juice and zest, season with salt and pepper.
Potatoes and beets peel and cut into cubes 1.5 cm Finely cut is not worth it.
Chives chop. Mix all ingredients for salad, it needs more salt to taste. Put in refrigerator for 10-15 minutes and serve.
The herring will be perfect!
See also: How to cook Turkish delight
Cerboli or Georgian eggs
Of course, this salad can be prepared the whole year, not only from young vegetables and chives you can substitute regular green (and fans of mayonnaise – salad it to them) but all the taste it in the tenderness and sweetness of the summer beets and young potatoes.
Cook with love !
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: zveruska.livejournal.com/168768.html
