Ingredients
600 g beet
100 g canned white beans
100 g thin green beans canned
2 small leeks
1 pear
50 g hazelnuts
2 tbsp finely chopped dill
1 clove garlic
1 tsp mustard seeds
1 tsp (5 ml) apple cider vinegar
1/3 cup (70 ml) olive oil
Method
The hazelnuts are roasted in the oven 6-8 minutes until golden, allowed to poizstinat and bruised. Boiled and cleaned beets cut into cubes and put in a deep bowl. Green beans are drained, dried is cut into pieces. Cut the leek into thin rings, and cleaned of seminal part pear - slices. Green beans, leeks, sliced pear and drained beans are added to the bowl of beet. Garlic and mustard seeds are crushed and mixed with finely chopped dill, vinegar and olive oil. Pour salad with garlic sauce, stir and allow to stand for 1 hour in the refrigerator. When serving sprinkle with roasted hazelnuts.
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Difficulty
Average
Tested
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