Salads

Salad "Rosalia"


Ingredients for making Rosalie Salad

  1. Small beets 3 pieces
  2. Medium Carrot 3 pieces
  3. Canned green peas 1/2 cans
  4. Fresh champignons 200 grams
  5. Large onion 1 piece
  6. Salty cucumber medium size 1-2 pieces
  7. Salt to taste
  8. Vegetable oil for frying
  • Main Ingredients Pea, Carrot, Beetroot
  • Serving 6 servings

Inventory:

Cooker, Medium saucepan with a lid, Kitchen gloves, Cutting board, Knife, Plate - 5 pieces, Coarse grater, Frying pan, Wooden spatula, Can opener, Tablespoon, Deep bowl, Salad bowl, Fork, Medium bowl

Cooking Rosalia Salad:

Step 1: boil the vegetables.


Thoroughly wash the beets with carrots under running water and put in a pan. Fill the container with ordinary cold water so that it completely covers the vegetables. We put the pan on medium heat and cover. When the water boils, make the fire less than average and boil the components of the dish for 40-60 minutes. Attention: after the allotted time, be sure to check the readiness of vegetables with a fork. If they are soft, then you can turn off the hotplate and go to the next process of preparing the salad. If not, then it’s worthwhile to extend the cooking time by another 5-10 minutes.

After that, with the help of a fork, we transfer the carrots into a free medium bowl, and put the beetroot pan using kitchen tacks under a stream of cold water. Important: when the last component cools, it will be easier to remove the peel from it. At the end, we shift the beets with clean hands into a container with carrots.

Step 2: prepare the carrots.


With a knife, peel boiled carrots from the peel and then rub the component on a medium grater directly into a free plate.

Step 3: prepare the beets.


Peel boiled beets with a knife and grind in the same way with a coarse grater. We shift the beetroot into a clean plate.

Step 4: prepare the onion.


Using a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and finely chop the knife into squares. Shredded onions are transferred to a clean plate.

Step 5: prepare the mushrooms.


Rinse mushrooms under running water and put on a cutting board. With a knife, cut the component into small pieces and transfer to a free plate.

Step 6: prepare the salad toast.


Pour a small amount of vegetable oil into the pan and put the container on medium heat. When the oil warms up well, put the chopped onion there. From time to time, stirring it with a wooden spatula, fry until transparent. Immediately after that, put the mushrooms in the pan, mix everything thoroughly and continue to fry until all the mushroom liquid has evaporated. When the mixture begins to brown, turn off the burner and temporarily set aside.

Step 7: prepare the pickles.


Using a coarse grater, grind pickles directly into a clean plate.

Step 8: prepare canned peas.


Using a can opener, open a can of canned peas. Gently drain the liquid from the container and temporarily set the green peas aside.

Step 9: prepare the Rosalia salad.


In a deep bowl, spread the chopped beets, carrots, sautéed onions and mushrooms, pickles and canned green peas. Using a tablespoon, mix everything well until a homogeneous mass is formed. After that, salt a little and pour a small amount of vegetable oil. Again we mix everything well and we can serve the Rosalia salad to the dining table.

Step 10: serve the Rosalia salad.


With a tablespoon, transfer the dish to the salad bowl and serve to the dining table. This salad is perfect for everyone who is on a diet and takes care of their health.
Good appetite!

Recipe Tips:

- For the preparation of salad, instead of pickles, you can take sauerkraut.

- At will, Rosalia salad can be decorated with boiled vegetables and herbs. To do this, use one boiled beet and carrot. So, with a knife, remove a thin layer of beets in a circle of vegetables, trying to cut as much as possible. We get a long strip. Wrap it in a tube, making a real edible rose. We do the same procedure with carrots. After that, we put parsley leaves and onion feathers into the salad, and between them carefully lay out our roses.

- Ready salad is best served immediately to the dining table so that it does not drip.