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Amazing spring salad: the beets so you haven't eaten yet!
Bashny.Net
A food dish in one hour! Suggest you prepare the spring salad, which will need a blender. Useful and simple dish of beet and bulghur. It is suitable for any occasion, be it lunch with friends or dinner with the family.
Eighty two million three hundred ninety six thousand four hundred thirty one
Ingredients (for 6 servings):
Preparation :
1. Preheat oven to 200 degrees. Place the beets on parchment paper, drizzle with a tablespoon of olive oil, a few tablespoons of water, season with salt and pepper. Cover the beets with foil and bake until then, until it becomes soft (about 40-50 minutes). After cooking, remove beets, let cool and peel.
2. Place the bulgur in a large bowl. In a medium saucepan, place 2 cups of water and beets. Bring to the boil and simmer for 2 minutes. The liquid Express. Measure a little beet broth to pour it over the bulgur.
In the broth add 1/4 teaspoon of salt, then pour it in the rump (it should not be dry). Tighten the bowl with cling film and leave until liquid is absorbed (about 1 hour).
3. Place the beets in a blender. In a small bowl, combine vinegar, mustard, salt and pepper. Pour 1/3 Cup of olive oil and canola oil. Pour this mixture in a blender, whisk, puree. Then add half the beet puree to the bulgur and mix. If the salad turned out dry, add more dressing. Try it, adjust the taste. Sprinkle with parsley and dill, mix again. Serve immediately. Enjoy!
Note :the dish can be refrigerated up to 2 days.
Cook with love!
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: online-detox.com/articles/112179-izumitelnyy-vesenniy-salat-tak-vy-sveklu-esche-ne-eli
Eighty two million three hundred ninety six thousand four hundred thirty one
Ingredients (for 6 servings):
- 1 large beet
- 1/3 Cup olive oil + 1 tablespoon
- 1/4 teaspoon sea salt (+ more for adjusting taste)
- ground black pepper, to taste
- 1 Cup bulgur
- 1/4 Cup red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/3 Cup canola oil
- 3 tablespoons chopped dill
- 3 tablespoons chopped parsley
Preparation :
1. Preheat oven to 200 degrees. Place the beets on parchment paper, drizzle with a tablespoon of olive oil, a few tablespoons of water, season with salt and pepper. Cover the beets with foil and bake until then, until it becomes soft (about 40-50 minutes). After cooking, remove beets, let cool and peel.
2. Place the bulgur in a large bowl. In a medium saucepan, place 2 cups of water and beets. Bring to the boil and simmer for 2 minutes. The liquid Express. Measure a little beet broth to pour it over the bulgur.
In the broth add 1/4 teaspoon of salt, then pour it in the rump (it should not be dry). Tighten the bowl with cling film and leave until liquid is absorbed (about 1 hour).
3. Place the beets in a blender. In a small bowl, combine vinegar, mustard, salt and pepper. Pour 1/3 Cup of olive oil and canola oil. Pour this mixture in a blender, whisk, puree. Then add half the beet puree to the bulgur and mix. If the salad turned out dry, add more dressing. Try it, adjust the taste. Sprinkle with parsley and dill, mix again. Serve immediately. Enjoy!
Note :the dish can be refrigerated up to 2 days.
Cook with love!
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: online-detox.com/articles/112179-izumitelnyy-vesenniy-salat-tak-vy-sveklu-esche-ne-eli
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