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

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.