Beet salad with mushrooms and eggplant
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Delicious and healthy salad. Vegetables are certainly helpful and beets are still a storehouse of vitamins. Oats lend a nice touch to the overall sound of the flavors.
Ingredients for Beet salad with mushrooms and eggplant
- Beets - 1 piece
- Onion - 1 piece
- Mushrooms - 160 g
- Eggplant - 2 PCs
- Oat flakes - 2 tbsp
- Garlic - 1 tooth.
- Cilantro - 1/4 Puig.
- Basil - 2 vetos.
- Sour cream - 2 tbsp
- Vegetable oil - 1 tbsp
- Spices - to taste
- Beets
- Onion
- Mushrooms
- Eggplant
- Oat flakes
- Garlic
- Cilantro
- Basil
- Sour cream
- Vegetable oil
- Spices
Step by step instruction of cooking Beet salad with mushrooms and eggplant
Шаг 1
Onions to clear, cut small cubes and fry in vegetable oil until light brown colour.
The mushrooms I picked oyster mushrooms, you can take any to your taste.
Chop the mushrooms and add to the onions, fry for 5-7 minutes.
Eggplant wash, cut into cubes, place them in a bowl, add salt and leave to stand for a time.
Шаг 2
Beets (I young) boil, peel and leave to cool.
Шаг 3
Cereal, fry in a dry pan until Golden brown, about 5 minutes, stirring occasionally.
I used oat flakes extra TM "Mistral".
Шаг 4
Eggplant let the juice, they should rinse, squeeze and fry in pan adding literally drops of oil.
To add in a bowl the mushrooms, add the aubergines and grated beets.
Шаг 5
Add to salad crushed garlic, washed and chopped greens, season with salt and pepper to taste.
Sour cream and a sprinkle of roasted cereal.