Vegetables now so young and just sprinkle vitamins! As you want to catch this moment and enjoy their natural VUS. But to eat raw beets very few people like. And if it is to marinate? And if we add tender chicken, it'll make a great appetizer! :-)
|Cooking time 40 minutes||Number of servings 4|
Chicken fillet wash, dry and cut into long strips.
In a pan heat 2 tbsp olive oil and fry in it the chicken over high heat, stirring, until Golden brown (approximately 7 minutes)
The pieces of meat spread on a flat dish and sprinkle with orange juice. Cut onion into thin half-rings and fry in the remaining olive oil in the same pan, where roasted fillet.
Chili pepper freed from seeds, finely chop and mix with meat (I had fresh was not at hand and I used a dry pod, just added it to the frying pan with the chicken). Put fillets on top of onions.
Now for the vegetables. Beets and carrots wash, peel and naturem on a coarse grater for the carrots in Korean.
Prepare the dressing. Mix vinegar, sugar, soy sauce and pressed garlic. Divide into two parts and runs separately carrots and beets.
Put onion carrot
then the beets. Put in refrigerator at least 40 minutes, But tastes best if the snack stand in the refrigerator overnight.
Coriander or parsley wash, dry and finely chop. Sprinkle on top of our appetizer. Bon appetit! :-)