Salad With Potatoes, Mushrooms And Beets - A Recipe With A Photo

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Salad With Potatoes, Mushrooms And Beets - A Recipe With A Photo
Salad With Potatoes, Mushrooms And Beets - A Recipe With A Photo

Video: Salad With Potatoes, Mushrooms And Beets - A Recipe With A Photo

Video: Salad With Potatoes, Mushrooms And Beets - A Recipe With A Photo
Video: Roasted Wild Mushroom & Potato Salad - Fall Mushroom & Potato Side Dish Recipe 2024, March
Anonim

If you like simple, inexpensive and interesting dishes in the process, then do not pass by this recipe. A simple, hearty and original salad is a great idea for your menu. Try it!

Cooking description:

I want to immediately draw your attention to the fact that there are several options for making a salad with potatoes, mushrooms and beets. You can use both fried and canned mushrooms. The same applies to beets, they can be boiled or canned. The latter option will save you a lot of time. But first things first.

1. First wash, peel and cut the potatoes into small cubes.

2. Heat vegetable oil in a skillet. Place the potatoes and fry over medium heat until golden brown. In the process, salt to taste, you can add spices.

3. In a separate skillet, fry a little onion.

4. Wash lettuce leaves, dry and put in a deep bowl.

5. Add canned mushrooms and beets (in this case, beets from a jar, already cut into cubes. You can also pre-boil or bake them).

6. Prepare a dressing by combining vegetable oil with soy sauce, mustard, salt and pepper. Mix everything well.

7. Put the finished cooled potatoes in a salad bowl, pour over the dressing. Can be served at the table.

Enjoy your meal!

Purpose: For lunch / For dinner

Main ingredient: Vegetables / Potatoes / Beets / Mushrooms / Champignons

Dish: Salads

Diet: Vegetarian food

Ingredients:

  • Canned champignons - 200 Grams
  • Canned beets - 300 grams
  • Potatoes - 3-4 Pieces
  • Lettuce Leaves - To taste
  • Onion - 1 Piece (preferably red)
  • Vegetable oil - 3 Tbsp. spoons (+ for frying)
  • Soy sauce - 2 Tbsp. spoons
  • Mustard - 1 tbsp. the spoon
  • Salt and Pepper - To taste

Servings: 4

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