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Beet caviar-salad "armour"

Beet caviar-salad "armour"

In appearance and structure to a salad, according to the method of cooking eggs. But if very tasty, what difference how it to name? The salad is just gorgeous! Sour-sweet, fragrant, moderately spicy, with spicy notes of coriander and garlic. Try it!

Cooking time 60 minutes Number of servings4

Ingredients for Beet caviar-salad "armour"

Step-by-step instruction of cooking Beet caviar-salad "armour"

Step 1

Basic products.
I used cherry tomatoes, in the spring they are sweet and fragrant.

Step 2

Onion, bell pepper and tomatoes cut into small cubes, parsley grind

Step 3

Beets cut into strips, not too thin

Step 4

In a saucepan pour vegetable oil, heat it and fry the onion until transparent

Step 5

Bell pepper, parsley and tomatoes, add to the onions, pour in the soy sauce, vinegar and add the sugar and stir

Step 6

Bring mixture to a boil, add hops-suneli, allspice, straw beets. I advise you not to exceed the number of Khmeli-suneli, this is quite aggressive seasoning on the basis of coriander is able to kill all the other flavors, but absolutely can not do without it.

Step 7

Stir, diminish the heat to low, cover and simmer for about 50 minutes. After 45 minutes remove the cover, add the fire and evaporate the liquid. Remove from heat and add finely chopped garlic and black pepper. After 5 minutes trying the salad and rectify according to your taste, adding salt, sugar, vinegar or lemon juice. I added a teaspoon of sugar.

Step 8

Cover with a lid and leave to cool. The most delicious salad - cold but nice and warm.