Beet salad with nuts
The beet salad with nuts is a very easy to prepare, but surprisingly healthy and tasty dish. It can be prepared by anybody, even by an inexperienced in the cooking hostess. Serve the beet salad saparetely, in a form of portioned canapés with salted crackers or slices of dried bread, with meat and poultry.
Ingredients
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Boiled beet300 g
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Mayonnaise50 g
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Nuts50 g
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Sundried tomatoes50 g
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Dill50 g
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Mint30 g
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Garlic3 clove
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Salt- to taste
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Black pepper- to taste
Steps
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1. Thoroughly wash all fresh herbs before cutting, put dry leaves aside, spread illiquid branches on a woven towel and dry. To make the salad more appetizing with especially delicious flavour, crush nut kernels for a few minutes and heat them on a dry pan or in the oven. Grind nuts optionally: into small crumbs or big pieces.
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2. Π‘lean and remove the top layer of pre-cooked and cooled beets. Then grate them into ridge slices (using a cheese grater). Simultaneously, discard a portion of sun-dried tomatoes in a sieve and drain off the excess oil, which tomatoes contained.
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3. Chop the tomato halves, remove the husks from the nuts, using a press crush two or three teeth of garlic. Sent them into the working bowl with beets.
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4. Cut clean dill (parsley). Tear the tender leaves of aromatic mint from rigid stems β leave the leaves intact.
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5. Season with salt, ground black pepper and a thick mayonnaise.
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6. Mix thoroughly, raise the lower layers, make the tone of the salad brighter.
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7. For the presentation, tamp the beet salad with mayonnaise lightly and spread it through the molding ring or easily put it in the bowl. Bon appetit!
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