Ingredients for Beetroot Salad with Pickled Mushrooms
- Beets 3 pieces (large)
- Pickled mushrooms 1 can
- Red onion 1/2 pieces
- Mayonnaise 2 tablespoons
- Sour cream 1 tablespoon
- Yogurt natural small cup
- Salt to taste
- Ground black pepper to taste
- Wine vinegar 1 teaspoon
- Sugar 1 pinch
- Main ingredients: Onions, Beets, Mushrooms
Salad bowl, kitchen knife, cutting board, tablespoon, grater.
Making beetroot salad with pickled mushrooms:
Step 1: cook the beets.
Cook the beets in slightly sweetened water until soft. Vegetables should be easily pierced, but do not digest them.
When the beets are ready, drain the water from it, cool and peel the vegetables. Then you just have to grate everything on a medium or fine grater (this is already as you like).
Step 2: add mushrooms to beets.
Rinse the pickled mushrooms with cool water and pat dry. Then cut them into smaller pieces, but not very finely, and add to the plate to the grated boiled beets.
Step 3: add the onion to the salad.
Half the red onion needs to be peeled and chopped very finely, and then sent to a plate with other ingredients.
Step 4: season the beetroot salad with pickled mushrooms.
Mix all the ingredients and add mayonnaise, sour cream and natural yogurt to them. Season to taste with salt and pepper. Shuffle and try.
For extra acidity, you can add wine vinegar.
Let the beetroot salad with pickled mushrooms stand 10-15 minutes in the refrigerator, and then serve it to the table.
Step 5: serve beetroot salad with pickled mushrooms.
Beetroot salad with pickled mushrooms can be served with meat, prepare sandwiches with it or add salted herring to the salad and present it on the table as a festive snack. Here is a versatile dish. It will be tasty anyway, so be sure to try.
Enjoy your meal!
- If you do not like vinegar, then you can use citric acid instead. Or you may just have enough acid in the salad because of pickled mushrooms, so be sure to try your dish before seasoning it with vinegar.